Spring Rolls

Nonstick cooking spray
6 green cabbage leaves (about 10 ounces), shredded
or finely sliced
3 medium carrots (about 6 ounces), julienned
1 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

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

1. Place the AirFryer Basket onto the Baking Pan and coat with nonstick spray. Reserve.
2. Put all of the filling ingredients, except the tofu, into a mixing bowl.
Combine and reserve.
3. 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.
4. Place into the oven in the upper rack position. Set to AirFry at 400ºF.
Cook until golden brown, about 10 minutes.
5. Serve immediately with a sweet chili sauce.