Make a healthier version of these spring rolls by air frying them instead of deep frying!
These rolls are filled with cabbage, carrot & onion flavoured with oyster sauce and a hint of garlic. They come out perfectly crisp every time! Serve them immediately with your favourite dipping sauce. I like to dip these little bites into a sweet chili sauce. Yum!
2 cups sliced cabbage
1 cup shredded carrot
1 sliced red onion
2 cups bean sprouts
2 minced garlic
2 tbsp sesame oil
3 tbsp oyster sauce
Spring roll pastry
In a skillet on medium heat, warm sesame oil.
Add cabbage, carrot and onion, sauté for 5 minutes.
Add bean sprouts, garlic and oyster sauce. Cook for 5 minutes.
Transfer to a strainer and drain the liquid.
Lay spring roll pastry on a flat surface then add 2 tbsp of the veggies. Fold the bottom of the wrapper over the veggies, then fold in the sides and roll. Use water to seal the roll.
Preheat air fryer to 400°
Spray air fryer basket with cooking spray.
Place spring rolls in the basket (working in batches) and spray with cooking spray.
Cook for 5 minutes then flip and spray with cooking spray. Cook for a further 4-5 minutes or until golden brown.
Serve immediately with your favourite dipping sauce.