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Serve as an appetizer, a finger food, or part of a meal, these spring rolls are cooked in an air fryer for a healthier alternative to deep frying.
- 1 Bunch Green Onions (Thinly Sliced)
- 1 Cup Snow Peas (Thinly Sliced)
- 1 Tablespoon Vegetable Oil
- 2 Tablespoons Peeled, Finely Chopped Fresh Ginger
- 2 Teaspoons Minced Garlic
- 2 Cups Shredded Cabbage
- 1 Cup Shredded Carrots
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 8 Spring Roll Wrappers
- Cooking Spray
- In large-size skillet add oil and turn heat to medium. Add sliced green onions, ginger, and garlic. Cook 2 minutes. Stir often. Add cabbage, carrots, snow peas, kosher salt, and pepper. Cook 5 to 6 minutes until vegetables are tender and excess moisture has evaporated. Stir occasionally. Remove from heat and let cool completely.
- Place 1 spring roll wrapper on a cutting board diagonally (like a diamond). Place 1/4 cup filling across center of the wrapper. Fold wrapper bottom up over filling. Lightly moistened remaining edges of wrapper with a bit of water. Fold in both sides of wrapper. Roll up tightly to seal. Place on large-size platter. Cover with damp paper towels. Repeat with remaining wrappers and filling.
- Preheat air fryer to 390 degrees. Coat bottom of basket with cooking spray. Add as many spring rolls that will fit in basket. Coat tops of spring rolls with cooking spray. Close and air fry 5 minutes. Repeat with remaining spring rolls.
- Serve with your favorite sauce.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 15 Minutes Total Time: 35 Minutes
- "Work With What You Got!"
- ©Tiny New York Kitchen © 2020 All Rights Reserved
