This recipe was another one born out of the desire for spring rolls, but unable to get them from a Chinese restaurant because I was recovering from a Bone Marrow Transplant and had to follow a strict diet---which included no foods not prepared at home. Also, because said diet and the numerous precautions I had to follow, I wasn't allowed to handle fresh produce---so my husband had to do all the chopping etc. for me.
We chose to use the Air Fryer my brother had gotten us instead of frying in oil because I'm the queen of burning myself when frying with oil. While these spring rolls didn't have the exact same texture as spring rolls from the restaurant/fried in oil, they did come out pretty crispy and tasty.
Overall, we were pretty impressed with the final product.
The ingredient amounts given are approximate. I used 1 head of cabbage, combined with the other ingredients was enough for 25 spring rolls.
1 Package of spring or egg roll wrappers
1/2-1 head of cabbage (or shredded package of cabbage and carrot)
3-4 green onions/scallions
1 can of sliced bamboo
1 can of sliced water chestnuts
1-2 cloves of garlic
1-2" of fresh ginger
Variety of mushrooms
1/4 cup sesame oil, divided
1 tbs soy sauce *optional*
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Step 1: Prep
The majority of ingredients can be sliced into thin slivers.
The carrots can be shaved thin with a peeler.
Green onions/scallions thinly sliced into rounds.
Garlic and ginger can be grated. How much you use of each really depends on your flavor preferences.
Put all of the ingredients, except for the garlic, onions, and ginger into a bowl and mix with the 1/2-1 tsp of sesame oil. Again, the amount of sesame oil used is a taste preference. I like it light. You can also add more as you work if the mixture is looking a little dry.
Step 2: Heat
In your wok or similar type pan add 1/4-1/2 tsp of sesame oil and heat the ginger, garlic and scallions over low heat. You want the garlic lightly browned. Then add in the mushrooms and let soften a bit, maybe 5 minutes. Next you add the rest of the ingredients to the pan and let them cook a bit---just to soften. You probably don't need to cook for more than 5 minutes.
You can also add a tablespoon of soy sauce for additional flavor.
Step 3: Wrap
Your spring roll wrapping station should have a dish of warm water next to it.
Take 1 spring roll wrapper and place it facing you like a diamond. Put a tablespoon or so of the filling near the bottom of the diamond, but above the point. Take the bottom point and pull it up over the filling. Dip a finger in water and run it along the edges of the remaining points. Fold the left and right points into the middle of the wrapper (picture 1, image 3) and then wet the top a little more. Roll the spring roll up to meet the top point.
Use the water to keep the wrapper sticking to itself as needed.
Continue rolling until all your wrappers are done.
Step 4: Freeze?
At this point, if you don't want to cook all of your spring rolls, you can wrap them in freezer paper and freezer bags and put away for another day.
Step 5: Fry!
When you're ready to start frying, brush your spring rolls with a thin layer of sesame oil and place 3-4 place in your Air Fryer---try to keep them from touching each other.
Set the Air Fryer to 375 and fry for 5-7 minutes, flip the spring rolls and fry for another 5-7 minutes. Continue this until all of your spring rolls are cooked.
Step 6: Enjoy!
I like my spring rolls with duck sauce. Either way, when they're done in the Air Fryer, enjoy immediately!
First Prize in the
Kitchen Skills Challenge