Air-Fried Spring Rolls with Sweet Chili Dipping Sauce

Instructions

• 1

  Heat 1 tablespoon grapeseed oil in a large sauté pan over high heat. Add ground pork and cook until browned, stirring frequently to break up chunks. Transfer browned pork to a bowl and reserve.

• 2

  Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.

• 3

  Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.

• 4

  Add the browned pork back into the pan. Add the soy sauce and oyster sauce and stir well. Spread the mixture out on a baking pan and refrigerate until completely cool.

• 5

  Whisk together water and cornstarch in a small bowl to make a slurry.

• 6

  Place one spring roll wrapper on a clean cutting board so that one corner points towards you like a diamond. Keep remaining spring rolls covered until ready to use. Spread 3 tablespoons filling horizontally across the wrapper, just below the halfway line. Fold up the bottom corner tightly over the filling. Fold over the two side corners, forming a tight, neat packet. Spread a small amount of cornstarch slurry along the top edge of the wrapper (this is the glue that holds the spring roll together) and tightly roll up the spring roll.

• 7

  Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.

• 8

  Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.

• 9

  Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.

• 10

  Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.

• 11

  While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.

• 12

  Serve the spring rolls immediately with sweet chilli dipping sauce.