Appetizers
Spring Rolls
Makes 1¼ cups dipping sauce and 28 spring rolls
Spring Rolls
Makes 1¼ cups dipping sauce and 28 spring rolls
Make a favorite takeout dish at home without deep-frying; these appetizers are packed with fresh ingredients and great flavor.
Nutritional information per spring roll: Calories 45 (43% from fat) carb. 5g pro. 2g fat 2g sat. fat 0g chol. 7mg sod. 95mg calc. 15mg fiber 1g
Ingredients
- Nonstick cooking spray
- 6 green cabbage leaves (about 10 ounces), shredded or finely sliced
- 3 medium carrots (about 6 ounces), julienned
- 1-inch piece fresh ginger, peeled and julienned
- 3 green onions, thinly sliced
- ½ small green chile, like jalapeño or serrano, finely chopped
- 1/3 cup fresh basil leaves, thinly sliced
- ½ cup fresh cilantro, chopped
- 1½ tablespoons fish sauce
- ½ lime, juiced
- ½ block extra-firm tofu, cut into 28 thick julienne strips
- Egg roll wrappers
- Vegetable oil, for brushing
- Sweet chili sauce, for serving
Preparation
- Place the Air Fryer Basket onto the Baking Pan and coat with nonstick spray. Reserve.
- Put all of the filling ingredients, except the tofu, into a mixing bowl. Combine and reserve.
- Place one piece of tofu in the center of one egg roll wrapper, and top with about 1 tablespoon of filling. Fold the bottom of the wrapper up, over the filling. Fold the right side over and then the left, and roll up to secure the spring roll. Brush the edge with water to seal. Transfer to prepared basket. Reserve and repeat with remaining wrappers. Spray or brush liberally and evenly with oil.
- Place into the oven in the upper rack position. Set to Air Fry at 400ºF. Cook until golden brown, about 10 minutes.
- Serve immediately with a sweet chili sauce.
