[Air Fryer Series] Spring Rolls

Spring rolls, also known as “Chun Juan,春卷” in Chinese, are eaten during the Chinese New Year as a symbol of wealth and prosperity. The auspicious saying for eating spring rolls is “Huang Jin Wan Liang, 黄金万两”, which translates to a ton of gold. The golden cylindrical-shaped rolls represent gold bars which symbolises wealth.
 
In Singapore, you can find this delicacy at dimsum stores filled with mostly turnip and carrots. In this version of our spring roll, we used shrimps, minced pork as well as mushrooms!
 
What’s better than enjoying this savoury snack without worrying for an oily kitchen! Hoho this Air Fryer version definitely hits that sweet spot.
 
From The Meatmen, wishing everybody an Advanced Happy Chinese New Year! 🙂

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  • Servings: 15 Spring Rolls

  • Time: 30 minutes

  • Skill: Easy

Ingredients:

  1. 200g minced pork

  2. ½ tbsp dark soy sauce

  3. ½ tbsp light soy sauce

  4. ½ tsp white pepper

  5. 1 tsp cornstarch

  6. 200g prawns

  7. ½ tsp salt

  8. ½ tsp white pepper

  9. 1 tsp cornstarch

  10. 5 dried mushrooms (rehydrated and sliced)

  11. 500g chinese cabbage (thinly sliced)

  12. 80g bamboo shoot (thinly sliced)

  13. ½ cup water

  14. 2 stalks spring onion (chopped)

  15. 15 sheets spring roll wrappers

  16. 2 tbsp light soy sauce

Cornstarch solution:

  1. 1 tbsp cornstarch

  2. 1 tbsp water

Glue for wrapping:

  1. 3 tbsp water

  2. 2 tbsp plain flour

Steps:

  1. Soak dried mushrooms until soft and slice thinly.

  2. Blanch bamboo shoots for 3-4 minutes and slice thinly as well.

  3. Chop prawns into small pieces and add into a mixing bowl. Add salt, pepper, cornstarch and mix well.

  4. To minced pork add dark soy sauce, light soy sauce and cornstarch. Mix well.

  5. Stir fry chopped prawns and minced pork for 1-2 minutes separately and set aside.

  6. Add 3 tbsp of cooking oil into a wokpan, add rehydrate mushrooms and fry until fragrant.