Air Fryer Pork And Vegetable Spring Rolls Recipes

AIR FRYER SPRING ROLLS

Steps:

• Take the spring roll wrappers out of the freezer and allow to come to room temperature for about 30 minutes. Another option is to place frozen spring roll wrappers in the refrigerator to unthaw for about 2 hours. Keep sealed and do not open package or otherwise they will dry out. (If your spring rolls wrappers have been refrigerated and not frozen, you can skip this step)
• Combine the 2 tablespoons of cornstarch with 2 tablespoons of water and stir well to make your cornstarch slurry. Set aside.
• In a medium bowl add your ground pork, chopped shrimp, white pepper and salt, cornstarch, sesame oil and Shaoxing wine. Stir well and set aside to marinate.
• Slice and chop napa cabbage. Finely slice green onions. Grate carrot or finely julienne cut. Cut bean sprouts into thirds. Set aside
• In your wok/frying pan add 1 tablespoon of oil and heat to a medium high heat. Add ginger and garlic until fry until aromatic. Add the shrimp and pork mixture, more Shaoxing wine, sesame oil, white pepper and soy sauce to taste. Stir fry until pork is no longer pink and the shrimp are no longer translucent, about 2 minutes. Add prepared cabbage, carrot, bean sprouts and green onions to cooked shrimp and pork mixture in the wok and cook just until the vegetables start to give out the juice or about 1 to 2 minutes.
• Strain cooked filling mixture in colander/strainer to remove the moisture and press down to remove the excess juice from the mixture. Set aside strained filling mixture to cool. (Save the strained juice for a soup or pitch)
• Remove the spring roll wrappers from the package. Carefully remove slowly and carefully peel away one spring roll wrapper and lie on your clean working surface. Place the rest of the unused spring roll wrappers under a damp clean cloth or tea towel so they do not dry out (very important step). Stir your cornstarch slurry mixture again and have it near you.
• Place the spring roll wrapper with one of the pointed edges towards you, like a diamond. With a brush or your finger paint the outsides with the cornstarch slurry to help the spring roll stick.Place one to two tablespoon of delicious pork, shrimp and veggie filling mixture on to the pointed edge. Then, holding the spring roll firmly but gently, roll the edge over the filling mixture once. With your fingers, dab a little of the cornstarch slurry on each of the edges to help seal the spring roll. (Remember to stir the cornstarch slurry first as the cornstarch has a tendency to fall to the bottom of the bowl.)Fold in the sides and keep the spring roll tight as you gently squeeze and roll away from you.Brush another thin layer of cornstarch slurry on the back half and continue to roll tightly until sealed. Continue the same process with the remaining spring rolls wrappers and filling. (Don't worry if the first few spring rolls you try to roll look like a disaster. Practice makes perfect and you have about another 15 or so spring roll attempts to get it right)
• Preheat your air fryer to 400 degrees F (204 degrees C)
• Spray air fryer basket with a little oil spray. Spray or brush oil on all sides of the prepared spring rolls.
• Place the spring rolls in the air fryer basket making sure they are not touching. Depending on the size and model of your air fryer, you may have to cook your spring rolls in batches.
• Air fry spring rolls between 15 to 17 minutes or until golden brown on all side. Turn spring rolls midway in the cooking process. Allow to cool for a couple of minutes before eating. Enjoy!
• Preheat your oven to 190 degrees C (or 375 degrees F)
• Place seam side down on a baking sheet lined with parchment paper and a little spray oil.
• Spray or brush the spring rolls gently on both sides with a little oil. Bake seam side down for about 10 minutes. After the first 10 minutes turn the spring rolls over and brush on a little more oil and bake for an additional 10-15 minutes or until golden brown and crispy. Allow to cool for a couple of minutes before eating. Enjoy!
• In a small bowl add soy sauce, sesame oil, garlic, ginger, green onion, Chinese black vinegar (optional) and if you like it hot a little chopped bird chili. Mix well and serve as a dipping sauce for spring rolls. Also delicious with a little homemade Garlic Chili Oil, Sriracha sauce or plain.

AIR FRYER GROUND PORK SPRING ROLLS

Steps:

• Begin by warming the canola oil in a medium-sized saucepan.
• Add ground pork and brown.
• Add in minced green cabbage and green onions. Mix well together.
• Add reduced-sodium soy sauce and lemon juice and continue cooking for another minute or two.
• Remove from heat and let cool for a few minutes.
• Beat the large egg in a separate bowl.
• While awaiting the mixture to cool, begin prepping rice paper by putting a small amount of water in a shallow baking pan.
• Wet the rice paper for a few seconds and layout onto a chopping board.
• Wash the top of the rice paper with a quick and thin layer of egg.
• Add a large spoonful of the mixture to the rice paper. Begin rolling by the point closest to you over the filling. Bring the side points into the middle. Continue rolling away from you to form a tight seal around the filling. Repeat the process with the remaining wraps and mixture.
• Use a cooking spray or lightly oiled paper towel to grease the bottom of the air fryer basket.
• Add the spring rolls evenly and avoid touching.
• Cook in the air fryer at 390 F for approximately 10-minutes or until golden.
• Remove after cooking and let cool to room temperature before serving. Spring rolls will be very hot after cooking.

AIR FRYER SPRING ROLLS

Steps:

• If using frozen spring roll pastry, set it out at room temperature for at least 60 minutes to thaw.
• Mix the sauce ingredients together in a small bowl and stir to combine.
• Place the dry noodles into a heat-proof bowl and cover with boiling water until soft. Drain and set aside. Before adding the noodles to the pork filling, use a pair of scissors to cut them into very small pieces.
• In a large frying pan, heat a little oil spray over medium heat. Add the pork and brown while stirring. Drain any excess liquid and add the spring onions and cabbage. Stir over the heat until the cabbage has softened.
• Add the BBQ sauce and heat until the sauce reduces and starts to become sticky. Stir through the noodles until combined. Remove from the heat and allow the pork to cool slightly.
• Prepare the spring roll pastry on a clean, dry bench. Keep the wrappers covered with a damp tea towel or paper towel to prevent drying. Spoon a small amount of pork filling into a corner and roll to halfway. Fold in the corners and continue rolling to the end. Use a little water mixed with cornflour to seal the edges. Continue until all of the spring rolls are wrapped.

AIR-FRIED CINNAMON AND SUGAR DOUGHNUTS

Steps:

• Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
• Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
• Mix 1/3 cup sugar and cinnamon together in a bowl.
• Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Brush 1/2 of the melted butter over both sides of the doughnuts.
• Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

EASY SPRING ROLLS (AIR FRIED)

Steps:

• Soak noodles in a bowl of hot water until soft, about 5 minutes. Cut noodles into shorter strands.
• Heat sesame oil in a wok over medium-high heat. Add ground beef, mixed vegetables, onion, and garlic. Cook until beef is almost browned throughout, about 6 minutes. Remove from heat. Stir in noodles; let stand until juices have been absorbed. Add soy sauce to the filling.
• Preheat air fryer to 350 degrees F (175 degrees C).
• Lay out 1 egg roll wrapper onto a flat work surface; place a diagonal strip of filling across the wrapper. Fold the top corner over the filling; fold in the two side corners; brush center with cold water and roll spring roll over to seal. Repeat with the remaining wrappers and filling.
• Brush the tops of the spring rolls with vegetable oil. Arrange a batch of spring rolls into the basket of the air fryer; cook until crisped and lightly browned, about 8 minutes. Repeat until all are cooked.

AIR FRYER SPRING ROLLS

Steps:

• In a saucepan over medium-high heat, heat the oil and add the sesame seeds. Once the seeds turn golden brown, add the meat and cook, stirring, until browned. Add the onion powder, pepper, ginger, vinegar, soy sauce, garlic, and green onions. Cook until most of the juices evaporate. Add the cabbage and cook about 2 minutes more, until wilted.
• Lay a spring roll wrapper in a diamond orientation. Place 2 to 3 spoonfuls of meat in the center, in a line parallel to your body.
• Lightly wet the edge of the wrapper with water. Fold left and right corners into the center, over the filling.
• Fold the bottom corner up and roll the wrapper around the filling, squeezing the air out as you roll. Lightly wet the exposed corner to seal it down.
• Spray the air fryer basket with oil and arrange the spring rolls in the basket. Spray the spring rolls with oil.
• Cook on 380°F for 8 minutes, flipping halfway through cooking, until the spring rolls are crisp and golden brown on all sides.
• Let cool for 5-10 minutes before serving.