Shrimp- and veggie spring rolls can be used as an appetizer, a finger food, or part of a full meal, and did you know they taste awesome cooked in an air fryer?
Winter, Spring, Summer or Fall, these Spring Rolls are perfect no matter what the season.
Shrimp rolls are usually cooked to perfection in an air fryer. Crisp and brown on the outside, and moist filling on the inside.
Fresh carrots and cabbage mixed with shrimp -which adds a nice fill-you-up factor, what can be better than that! Then simply dip in satay or sweet chilli sauce and your taste buds will be watering for more.
Now, you might be thinking it sounds complicated but its really very simple; a few ingredients and a few steps and in less than an hour you'll be able to enjoys this amazing recipe.
After you place the rolls into the Airfryer basket and slide the basket into the Airfryer you'll be done and worry free -just set the timer and let your Air Fryer do its magic.
And here is another tip, make sure to purchase thin spring roll wrappers (not thicker egg roll wrappers) and brush them with oil before cooking to get the crispiest results.
Heat 1 1/2 teaspoons of the oil in large skillet over high until slightly smoking. Add cabbage, carrots, and bell pepper; cook, stirring constantly until lightly wilted, 1 to 1 1/2 minutes. Spread on a rimmed baking sheet; cool 5 minutes.
Place cabbage mixture, shrimp, snow peas, cilantro, lime juice, fish sauce, and crushed red pepper in a large bowl; toss to combine.
Place spring roll wrappers on work surface with 1 corner facing you. Spoon 1/4 cup filling in center of each spring roll wrapper, spreading from left to right into a 3-inch long strip. Fold bottom corner of each wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner; gently press to seal. Brush spring rolls with remaining 2 tablespoons oil.
Place 4 spring rolls in air fryer basket, and cook at 390°F until golden, 6 to 7 minutes, turning spring rolls after 5 minutes. Repeat with remaining spring rolls. Serve with sweet chili sauce.
Ingredients
Directions
Heat 1 1/2 teaspoons of the oil in large skillet over high until slightly smoking. Add cabbage, carrots, and bell pepper; cook, stirring constantly until lightly wilted, 1 to 1 1/2 minutes. Spread on a rimmed baking sheet; cool 5 minutes.
Place cabbage mixture, shrimp, snow peas, cilantro, lime juice, fish sauce, and crushed red pepper in a large bowl; toss to combine.
Place spring roll wrappers on work surface with 1 corner facing you. Spoon 1/4 cup filling in center of each spring roll wrapper, spreading from left to right into a 3-inch long strip. Fold bottom corner of each wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water; tightly roll filled end toward remaining corner; gently press to seal. Brush spring rolls with remaining 2 tablespoons oil.
Place 4 spring rolls in air fryer basket, and cook at 390°F until golden, 6 to 7 minutes, turning spring rolls after 5 minutes. Repeat with remaining spring rolls. Serve with sweet chili sauce.
