Spring Rolls Air Fried Recipe

Cabbage: Shredded to add a crunchy texture and mild flavor.

Carrots: Shredded to provide sweetness and color.

Bean sprouts: Adds a fresh, crisp texture to the filling.

Shrimp: Cooked and chopped for a protein-rich filling.

Soy sauce: Adds a salty, umami flavor to the filling.

Sesame oil: Provides a nutty aroma and taste.

Spring roll wrappers: Thin sheets used to encase the filling, becoming crispy when air fried.

When rolling the spring rolls, ensure that you tightly seal the edges with a bit of water to prevent the filling from spilling out during the air frying process. This will help achieve a uniform, crispy texture and keep the spring rolls intact.

• shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunch and fresh taste, making it a good alternative.

• shredded carrots - Substitute with shredded zucchini: Shredded zucchini offers a similar texture and adds a mild flavor that complements other ingredients.

• bean sprouts - Substitute with shredded jicama: Shredded jicama has a crisp texture and a slightly sweet flavor, making it a suitable replacement.

• cooked shrimp - Substitute with cooked chicken: Cooked chicken provides a similar protein content and can be easily chopped to match the texture of shrimp.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used as a substitute, though it has a different flavor profile; adding a bit of toasted sesame seeds can help mimic the sesame taste.

• spring roll wrappers - Substitute with rice paper: Rice paper can be used as an alternative, providing a similar texture and flexibility for wrapping.

• Allow the spring rolls to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.

• For short-term storage, place the cooled spring rolls in an airtight container. Line the container with a paper towel to absorb any excess moisture. Store in the refrigerator for up to 3 days.

• If you plan to freeze the spring rolls, arrange them in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the spring rolls are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the spring rolls to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• When ready to reheat, preheat the air fryer to 375°F (190°C). Place the frozen spring rolls in the air fryer basket in a single layer. Cook for 12-15 minutes, or until heated through and crispy. No need to thaw before reheating.

• For an extra crispy texture, lightly spray the spring rolls with cooking spray before reheating in the air fryer.

• Serve the reheated spring rolls immediately with your favorite dipping sauce.

• Preheat your oven to 350°F (175°C). Place the leftover spring rolls on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Use an air fryer for a quick reheat. Preheat the air fryer to 350°F (175°C). Arrange the spring rolls in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of sesame oil or vegetable oil. Place the spring rolls in the skillet and cook for 2-3 minutes on each side until they are warmed through and crispy.

• If you prefer using a microwave, place the spring rolls on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through. Note that this method may not retain the crispiness as well as other methods.

• For a toaster oven, preheat to 350°F (175°C). Place the spring rolls on a baking tray and heat for 8-10 minutes, turning them halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the cabbage, carrots, bean sprouts, shrimp, soy sauce, and sesame oil.

• Knife: Essential for chopping the cooked shrimp into small pieces.

• Cutting board: Provides a safe surface for chopping the shrimp and shredding the vegetables.

• Measuring cups: Helps in accurately measuring the shredded cabbage, carrots, and bean sprouts.

• Measuring spoons: Necessary for measuring the soy sauce and sesame oil.

• Spring roll wrappers: These are used to encase the filling before air frying.

• Air fryer: This appliance is used to cook the spring rolls to a golden brown and crispy texture.

• Tongs: Useful for placing the spring rolls in the air fryer basket and removing them once cooked.

• Serving plate: Use this to serve the hot spring rolls with your favorite dipping sauce.

Prepare the filling: Combine cabbage, carrots, bean sprouts, and shrimp in advance and store in the fridge to save time on the day of cooking.

Use pre-shredded vegetables: Purchase pre-shredded cabbage and carrots to cut down on prep time.

Batch cooking: Make a larger batch of spring rolls and freeze the extras for a quick meal later.

Preheat the air fryer: Preheat your air fryer while assembling the spring rolls to streamline the cooking process.

Organize your workspace: Lay out all ingredients and tools before starting to make the process smoother and faster.