Air-Fried Spring Rolls
With the Philips Airfryer, you can turn out crisp, golden brown spring rolls by using just a hint of oil—no messy deep-frying necessary. Menlo brand egg roll wrappers are a good choice to use here—you’ll find them in many Asian supermarkets and well-stocked grocery stores—but any egg roll or wonton wrappers made with wheat flour should work. (Avoid rice paper wraps, which won’t get as crisp in the air fryer.) If you’re short on time, you can serve with purchased chili sauce instead of making your own.
Ingredients:
For the chili sauce:
- 3 Tbs. toasted sesame oil
- 1 Tbs. rice vinegar
- 1 Tbs. sambal oelek or other Asian chili sauce
- 1 Tbs. honey
- 1 Tbs. peeled and grated fresh ginger
For the spring rolls:
- 1/2 lb. (250 g) ground pork
- 2 oz. (60 g) cooked baby shrimp, chopped
- 2 oz. (60 g) cooked crabmeat, picked over to remove any shell fragments and chopped
- 1/2 cup (2 1/2 oz./75 g) shredded peeled carrots
- 1 oz. (30 g) bean thread (glass) noodles, cooked and chopped
- 1 garlic clove, minced
- 2 tsp. fish sauce
- 1 egg, separated
- Kosher salt
- 1 Tbs. all-purpose flour
- 12 frozen square egg roll wrappers, thawed
- Nonstick cooking or olive oil spray
Directions:
To make the chili sauce, in a small bowl, whisk together the sesame oil, vinegar, sambal oelek, honey and ginger. Set aside.
Preheat a Philips air fryer to 375°F (190°C).
In a medium bowl, stir together the pork, shrimp, crabmeat, carrots, noodles, garlic, fish sauce and egg yolk and season with salt. In a small bowl, whisk together the egg white and flour until a smooth paste forms.
Lay an egg roll wrapper on a work surface with a corner pointing toward you. Place a heaping 1 Tbs. of the filling on the corner and shape into a log about 2 inches (5 cm) long. Fold the corner over the filling, then fold in the sides and roll away from you to form a spring roll. Using a pastry brush, brush the seam of the spring roll with a bit of the egg white–flour paste to seal it. Transfer to a baking sheet. Repeat with the remaining wrappers and filling.
Generously spray the fry basket and the spring rolls with oil spray. Working in batches, place the spring rolls in a single layer in the fry basket and insert into the air fryer. Cook until the spring rolls are deep golden brown and crisp and the filling is cooked through, about 12 minutes, turning once about halfway through the cooking time. Transfer the spring rolls to a serving bowl and serve with the chili sauce alongside. Makes 12 spring rolls.
Williams Sonoma Test Kitchen
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