Description
Crispy air-fried spring rolls filled with savory ground chicken, mushrooms, cabbage, and carrots, perfect for appetizers or snacks.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, chopped small
- 1 lb ground chicken (93% lean recommended)
- 1 ½ cups shredded green cabbage
- 1 ½ cups shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch (mixed with a splash of water as a slurry)
- Salt and pepper, to taste
- 12–15 spring roll wrappers (rice or wheat-based or egg roll wrappers)
- Avocado oil spray (for air frying)
- Extra soy sauce, rice vinegar, or your favorite dipping sauce (optional)
Instructions
- Sauté aromatics and mushrooms: Heat olive oil in a skillet over medium heat. Add garlic and mushrooms; sauté until browned.
- Cook the ground chicken: Add ground chicken to the pan and break it up. Cook until no pink remains.
- Add vegetables and seasonings: Stir in cabbage, carrots, green onions, soy sauce, rice vinegar, and cornstarch slurry. Season with salt and pepper.
- Cool the filling completely: Remove from heat and spread in a shallow dish to cool.
- Assemble the spring rolls: Place wrappers on a surface, spoon filling onto each, fold sides in, and roll tightly to seal.
- Air fry until golden: Preheat air fryer to 375°F (190°C). Arrange rolls in a single layer, spray with oil, and air fry for 8–10 minutes.
- Serve warm: Serve immediately with dipping sauces of choice.
Notes
For gluten-free, use rice paper wrappers and gluten-free soy sauce. Adjust seasoning to taste before cooling the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian