[Air Fryer Series] Spring Rolls
Servings: 15 Spring Rolls
Time: 30 minutes
Skill: Easy
Ingredients:
200g minced pork
½ tbsp dark soy sauce
½ tbsp light soy sauce
½ tsp white pepper
1 tsp cornstarch
200g prawns
½ tsp salt
½ tsp white pepper
1 tsp cornstarch
5 dried mushrooms (rehydrated and sliced)
500g chinese cabbage (thinly sliced)
80g bamboo shoot (thinly sliced)
½ cup water
2 stalks spring onion (chopped)
15 sheets spring roll wrappers
2 tbsp light soy sauce
Cornstarch solution:
1 tbsp cornstarch
1 tbsp water
Glue for wrapping:
3 tbsp water
2 tbsp plain flour
Steps:
Soak dried mushrooms until soft and slice thinly.
Blanch bamboo shoots for 3-4 minutes and slice thinly as well.
Chop prawns into small pieces and add into a mixing bowl. Add salt, pepper, cornstarch and mix well.
To minced pork add dark soy sauce, light soy sauce and cornstarch. Mix well.
Stir fry chopped prawns and minced pork for 1-2 minutes separately and set aside.
Add 3 tbsp of cooking oil into a wokpan, add rehydrate mushrooms and fry until fragrant.