High Fructose Corn Syrup Free Air Fryer Spring Rolls
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Learn more āIngredients
4 servings
For the filling
- 1 oz dried glass noodles (bean thread noodles)
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- Ā½ lb ground pork
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned or coarsely grated
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
- 2 green onions, thinly sliced
For assembling
- 12 spring roll wrappers (8-inch square)
- 1 tbsp cornstarch
- 1 tbsp water
- 1 tbsp neutral oil, for brushing
For serving
- sweet chili sauce, for serving (optional)
- soy sauce, for dipping (optional)
Instructions
- 1
Place the glass noodles in a bowl and cover with boiling water. Soak for 5ā7 minutes until softened and pliable, then drain well and use scissors to cut them into roughly 2-inch lengths. Set aside.
- 2
Heat 1 tbsp neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, for 4ā5 minutes until no pink remains and the meat is cooked through to 160Ā°F (71Ā°C). Push the pork to one side of the pan.
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