(cover with slightly damp towel to keep from drying out)
2 tbsp water
1 tbsp cornstarch
Sweet chili dipping sauce
½ cup sweet chili sauce
2 tsp lime juice
2 tsp grated fresh ginger
1 tsp soy sauce
Instructions
1Heat 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.
2Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.
3Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.
4Add 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.
5Whisk together water and cornstarch in a small bowl to make a slurry.
6Place 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.
7Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.
8Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
9Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.
10Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.
11While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.
12Serve the spring rolls immediately with sweet chilli dipping sauce.