Shellfish Free Air Fryer Spring Rolls

Total time53 min

Prep time25 min

Cook time18 min

5.0

(18)

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Ingredients

4 servings

For the filling

1 oz dried glass noodles (bean thread noodles)
1 tbsp neutral oil (such as canola or vegetable oil)
½ 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
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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