Spring Rolls with Sweet Chile Dipping Sauce

Cuisinart original

Make a favorite takeout dish at home without deep-frying – these appetizers are packed with fresh ingredients and great flavor.


Makes 1¼ cups dipping sauce and 28 spring rolls


Sweet Chile Dipping Sauce:

1 to 1½ red chiles, such as Fresno, cut into 1-inch slices

1 garlic clove, smashed

1 tablespoon unsweetened rice wine vinegar

1 cup water

1/3 cup granulated sugar

1 tablespoon plus 1 teaspoon cornstarch, dissolved in

1 tablespoon water

¼ teaspoon kosher salt

Spring Rolls:

6 green cabbage leaves (about 10 ounces), shredded or thinly 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 slice½ cup fresh cilantro leaves, chopped

2 tablespoons vegetable oil

1 tablespoon fish sauce

½ lime, juiced

½ teaspoon kosher salt

½ block extra-firm tofu, cut into 28 thick julienne strips

28 egg roll wrappers


Nutritional information


Nutritional information per serving of Sweet Chile Dipping Sauce (1 tablespoon):


Calories 14 (1% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg sod. 29mg • calc. 1mg • fiber 0g


Nutritional information per Spring Roll: Calories 53 (34% from fat) • carb. 7g • pro. 2g • fat 2g • sat. fat 0g • chol. 1mg sod. 152mg • calc. 22mg • fiber 1g



1. Prepare the Sweet Chile Dipping Sauce: Put chile slices and garlic into a small, heavy-bottomed pot.Heat on medium-high heat until hot and fragrant.Remove from heat and add the vinegar.Return pot to heat and cook until vinegar is mostly reduced.

2. Add water and sugar; stir.Bring mixture to a boil and cook until sugar is dissolved.Add the cornstarch mixture to the pot and stir.Boil while stirring, to thicken, at least 1 minute.

3. Remove pot from heat, add the salt and, with a hand blender or blender, blend on High until chile slices and garlic are puréed and mixture is homogeneous.Enjoy hot, or allow to cool to room temperature.NOTE: Dip will become thicker and more gelatinous as it cools.

4. Make the Spring Rolls: Put all of the filling ingredients, except the tofu, into a mixing bowl.Combine and reserve.Put AirFryer Basket onto the Baking Pan.Reserve.

5.Place one piece tofu in the center of one wrapper, and top with about 1 tablespoon of filling.Fold the bottom of the wrapper upward, 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 assembled basket.Reserve and repeat with remaining wrappers.Spray both sides of the spring roll with oil.

6.Put the assembled Baking Pan into rack Position 2.  Set to AirFry at 400°F for 10 minutes.Cook until golden brown on all sides.Flip halfway through cooking if necessary.

7.Serve immediately with the Sweet Chile Dipping Sauce.