Ingredients
- 3 ounces (85 g) glass noodles, cooked to packaging instruction
- 4 ounces (120 g) firm tofu, diced
- 2 tablespoons (30 ml) peanut oil
- 1 tablespoon (10 g) garlic, minced
- 1/4 cup (1.7 oz or 40 g) onion, chopped
- 1 medium (2 oz or 60 g) carrot, julienned
- 1/2 head (7 oz or 200 g) cabbage, shredded
- 1 cup (3.5 oz or 100 g) mungbean sprouts
- 2 tablespoons (1 fl oz or 30 ml) oyster sauce
- 1 teaspoon (5 g) brown sugar
- salt and freshly ground black pepper
- 8 sheets spring roll wrapper
- 1 lightly beaten egg yolk, for sealing the wraps
- cooking oil spray
- sweet chili sauce, to serve
Directions
- 1In a wok, heat peanut oil over medium-high heat. Stir-fry garlic and onion for 3 minutes.
- 2Add the glass noodles, tofu, carrots, cabbage, mungbean sprouts, oyster sauce, and brown sugar. Cook for 5 minutes, stirring often. Remove from heat and let it cool.
- 3Take a spring roll wrapper and then scoop about 2 tablespoons of vegetable filling. Place the filling on the diamond-edged of the wrapper. Roll inwards until you reach about 3/4, then fold in the flaps from left and right and then dab a small amount of egg yolk in the diamond-edge opposite from where you started. Close the top flap like an envelope. Repeat for the remaining spring roll wrapper and vegetable filling.
- 4Preheat your Air Fryer to 380 F (190 C).
- 5Arrange the spring rolls in the Air Fryer cooking basket. Spray lightly with oil. Cook for 10 minutes or until golden brown. Do not overcrowd. Cook in batches if needed.
- 6Serve spring rolls with sweet-chili sauce.
- 7Enjoy.
