Description
Crispy air fryer spring rolls stuffed with a savory filling of ground chicken and fresh vegetables, perfect as an appetizer or snack.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, chopped small
- 1 lb ground chicken (93% lean recommended)
- 1 ½ cups shredded green cabbage (or 3 cups coleslaw mix)
- 1 ½ cups shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch
- 12 – 15 spring roll wrappers (rice or wheat-based)
- Salt & pepper to taste
- Pinch of cornstarch mixed with water (for sealing)
- Avocado oil spray (or more olive oil for air frying)
Instructions
- Heat olive oil in a skillet over medium-high heat. Sauté minced garlic until fragrant.
- Add ground chicken and cook until browned. Stir in mushrooms, cabbage, carrots, soy sauce, vinegar, corn starch, salt, and pepper. Cook until veggies are tender and well combined.
- Transfer the cooked filling to a bowl and allow it to cool completely.
- Lay a spring roll wrapper on a clean surface. Place a couple of tablespoons of filling near the center of the wrapper. Fold in the sides and roll tightly. Use a cornstarch slurry to seal the edge. Repeat until all filling is used.
- Preheat air fryer to 375°F. Place the spring rolls in the basket in a single layer. Lightly spray with avocado oil. Cook for 12-15 minutes until golden brown.
Notes
Make sure your filling cools completely before wrapping to prevent soggy wrappers. Do not overstuff the spring rolls for easy rolling.
