Air-Fryer Spring Rolls with Sweet Chilli Sauce

Recipe Details

Preparation Time

5 mins

Cooking Time

30 mins

Ingredients

• 200g mixed stir-fry vegetables (e.g. beansprouts, cabbage, carrots, peppers)
• 8-10 spring roll pastry sheets (wheat-based or gluten-free)
• 2 tbsp vegetable oil
• Sweet chilli sauce for dipping

Method

1. Heat the air fryer to 200°C.
2. Mix 1 tbsp of cornflour with dark soy sauce in a small bowl until smooth. Add honey and sesame oil, stirring to combine.
3. In a separate pan or wok, heat 1 tbsp of vegetable oil over high heat. Stir-fry the mixed vegetables for 30 seconds before adding the cornflour mixture. Season with salt and pepper to taste.
4. Transfer the vegetable mixture to a bowl and let cool for at least 10 minutes.
5. Mix 1 tsp of cornflour with 1 tbsp water in another small bowl.
6. Place one spring roll pastry sheet on a flat surface, angled like a diamond. Spoon a heaped teaspoonful of the cooled vegetable mixture onto the center of the pastry, forming a sausage shape.
7. Fold the bottom corner over the filling and tuck it under. Fold in the left and right sides to enclose the filling. Brush the top corner with the cornflour mixture and roll up from the bottom to seal.
8. Repeat with the remaining spring roll sheets and vegetable mixture.
9. Brush the air fryer basket with a little of the vegetable oil. Cook the spring rolls in batches if necessary, for 12 minutes or until golden brown. Flip halfway through cooking.
10. Serve the spring rolls hot with sweet chilli sauce for dipping.