Red Meat Allergy Friendly Air Fryer Spring Rolls
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Learn more →Ingredients
4 servings
For the filling
- 1 oz dried glass noodles (bean thread noodles)
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
- ½ lb ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 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
- ½ 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 5–7 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 4–5 minutes until no pink remains and the meat is cooked through to 160°F (71°C). Push the pork to one side of the pan.
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