Ingredients
- 2 ounces (60 g) dry Asian vermicelli, cooked to packaging instruction
- 2 tablespoons (1 fl oz or 30 ml) peanut oil
- 1 tablespoon (10 g) garlic, minced
- 2 (1.5 oz or 40 g) shallots, chopped
- 1 medium (2 oz or 60 g) carrot, julienned
- 1/2 (7 oz or 200 g) head cabbage, shredded
- 1 cup (3.5 oz or 100 g) mungbean sprouts
- 2 tablespoons (1 oz or 30 g) oyster sauce
- Kosher salt and freshly ground black pepper
- 8 sheets spring roll wrapper/pastry
- water
- olive oil spray
- sweet chili sauce, to serve
Directions
- 1In a wok, heat peanut oil over medium-high heat. Sauté garlic and shallots for 3 minutes.
- 2Stir in carrots, cabbage, mungbean sprouts, and oyster sauce. Cook for 5 minutes, stirring often. Remove from heat and let it cool.
- 3Take a spring roll pastry and then scoop about 2 tablespoons of vegetable filling. Place the filling on the diamond-edged of the pastry. Roll inwards until you reach about ¾ of the pastry. Fold in the flaps from left and right and then dab a small amount of water in the diamond-edge opposite from where you started. Close the top flap like an envelope. Repeat for the remaining spring roll pastry and vegetable filling.
- 4Preheat your Air Fryer to 380 F (190 C).
- 5Place spring rolls in the Air Fryer cooking basket. Spray lightly with oil. Cook for 10 minutes or until golden brown.
- 6Serve with sweet-chili sauce.
- 7Enjoy.
