Air-Fried Spring Rolls with Sweet Chili Dipping Sauce
By Breville
Images
Serves
Makes 12
Ingredients
2 tbsp grapeseed oil
plus extra for brushing. divided
½ lb ground pork
1 clove garlic, minced
1-inch piece ginger, grated
2 cups (4 oz) shredded green cabbage
½ cup medium shredded carrot
1 green onion thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
12 spring roll wrappers
(cover with slightly damp towel to keep from drying out)
2 tbsp water
1 tbsp cornstarch
2 tsp lime juice
2 tsp grated fresh ginger
1 tsp soy sauce
plus extra for brushing. divided
½ lb ground pork
1 clove garlic, minced
1-inch piece ginger, grated
2 cups (4 oz) shredded green cabbage
½ cup medium shredded carrot
1 green onion thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
12 spring roll wrappers
(cover with slightly damp towel to keep from drying out)
2 tbsp water
1 tbsp cornstarch
Sweet chili dipping sauce:
½ cup sweet chili sauce2 tsp lime juice
2 tsp grated fresh ginger
1 tsp soy sauce
Procedure
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
Heat 1 tablespoon grapeseed oil in a large sauté pan over high heat. Add ground pork and cook until browned, stirring frequently to break up chunks. Transfer browned pork to a bowl and reserve.
Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.
Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.
Add the browned pork back into the pan. Add the soy sauce and oyster sauce and stir well. Spread the mixture out on a baking pan and refrigerate until completely cool.
Whisk together water and cornstarch in a small bowl to make a slurry.
Place one spring roll wrapper on a clean cutting board so that one corner points towards you like a diamond. Keep remaining spring rolls covered until ready to use. Spread 3 tablespoons filling horizontally across the wrapper, just below the halfway line. Fold up the bottom corner tightly over the filling. Fold over the two side corners, forming a tight, neat packet. Spread a small amount of cornstarch slurry along the top edge of the wrapper (this is the glue that holds the spring roll together) and tightly roll up the spring roll.
Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.
Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.
Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.
While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.
Serve the spring rolls immediately with sweet chilli dipping sauce.
Heat 1 tablespoon grapeseed oil in a large sauté pan over high heat. Add ground pork and cook until browned, stirring frequently to break up chunks. Transfer browned pork to a bowl and reserve.
Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.
Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.
Add the browned pork back into the pan. Add the soy sauce and oyster sauce and stir well. Spread the mixture out on a baking pan and refrigerate until completely cool.
Whisk together water and cornstarch in a small bowl to make a slurry.
Place one spring roll wrapper on a clean cutting board so that one corner points towards you like a diamond. Keep remaining spring rolls covered until ready to use. Spread 3 tablespoons filling horizontally across the wrapper, just below the halfway line. Fold up the bottom corner tightly over the filling. Fold over the two side corners, forming a tight, neat packet. Spread a small amount of cornstarch slurry along the top edge of the wrapper (this is the glue that holds the spring roll together) and tightly roll up the spring roll.
Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.
Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.
Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.
While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.
Serve the spring rolls immediately with sweet chilli dipping sauce.
Air-Fried Spring Rolls with Sweet Chili Dipping Sauce
By Breville
Serves
Makes 12
Ingredients
2 tbsp grapeseed oil
plus extra for brushing. divided
½ lb ground pork
1 clove garlic, minced
1-inch piece ginger, grated
2 cups (4 oz) shredded green cabbage
½ cup medium shredded carrot
1 green onion thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
12 spring roll wrappers
(cover with slightly damp towel to keep from drying out)
2 tbsp water
1 tbsp cornstarch
2 tsp lime juice
2 tsp grated fresh ginger
1 tsp soy sauce
plus extra for brushing. divided
½ lb ground pork
1 clove garlic, minced
1-inch piece ginger, grated
2 cups (4 oz) shredded green cabbage
½ cup medium shredded carrot
1 green onion thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
12 spring roll wrappers
(cover with slightly damp towel to keep from drying out)
2 tbsp water
1 tbsp cornstarch
Sweet chili dipping sauce:
½ cup sweet chili sauce2 tsp lime juice
2 tsp grated fresh ginger
1 tsp soy sauce
Procedure
Now with the Breville+ experience, which includes step-by-step recipes, live, on-demand classes and more. All recipes are fully tested by the Breville Test Kitchen and ChefSteps to work with Breville products, so you can nail it the first time, every time.
Heat 1 tablespoon grapeseed oil in a large sauté pan over high heat. Add ground pork and cook until browned, stirring frequently to break up chunks. Transfer browned pork to a bowl and reserve.
Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.
Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.
Add the browned pork back into the pan. Add the soy sauce and oyster sauce and stir well. Spread the mixture out on a baking pan and refrigerate until completely cool.
Whisk together water and cornstarch in a small bowl to make a slurry.
Place one spring roll wrapper on a clean cutting board so that one corner points towards you like a diamond. Keep remaining spring rolls covered until ready to use. Spread 3 tablespoons filling horizontally across the wrapper, just below the halfway line. Fold up the bottom corner tightly over the filling. Fold over the two side corners, forming a tight, neat packet. Spread a small amount of cornstarch slurry along the top edge of the wrapper (this is the glue that holds the spring roll together) and tightly roll up the spring roll.
Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.
Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.
Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.
While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.
Serve the spring rolls immediately with sweet chilli dipping sauce.
Heat 1 tablespoon grapeseed oil in a large sauté pan over high heat. Add ground pork and cook until browned, stirring frequently to break up chunks. Transfer browned pork to a bowl and reserve.
Wipe the pan clean, add remaining grapeseed oil and reduce heat to medium. Add the garlic and ginger and cook for 30 seconds.
Add the carrots, cabbage and green onion. Cook, stirring frequently, until vegetables have softened, 3–5 minutes.
Add the browned pork back into the pan. Add the soy sauce and oyster sauce and stir well. Spread the mixture out on a baking pan and refrigerate until completely cool.
Whisk together water and cornstarch in a small bowl to make a slurry.
Place one spring roll wrapper on a clean cutting board so that one corner points towards you like a diamond. Keep remaining spring rolls covered until ready to use. Spread 3 tablespoons filling horizontally across the wrapper, just below the halfway line. Fold up the bottom corner tightly over the filling. Fold over the two side corners, forming a tight, neat packet. Spread a small amount of cornstarch slurry along the top edge of the wrapper (this is the glue that holds the spring roll together) and tightly roll up the spring roll.
Place rolled spring roll on a baking pan or plate and keep covered with plastic wrap while making remaining spring rolls.
Select AIRFRY/450°F/SUPER CONVECTION/15 minutes and press START to preheat oven.
Lightly brush the outsides of the spring rolls with grapeseed oil and place in a single layer on the airfry rack.
Once preheated, place the spring rolls in the oven in rack position 4 and cook for 15 minutes until golden and crisp.
While the spring rolls cook, make the dipping sauce. Combine all ingredients in a small bowl and stir well.
Serve the spring rolls immediately with sweet chilli dipping sauce.