Description
Crispy, savory spring rolls filled with ground chicken, mushrooms, cabbage, and carrots, air-fried to perfection for a lighter take on a classic appetizer.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 4 oz mushrooms, finely chopped
- 1 lb ground chicken (93% lean)
- 1½ cups shredded green cabbage
- 1½ cups shredded carrots
- 2 green onions, thinly sliced
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch + 1–2 tbsp water (for slurry)
- 12–15 spring roll wrappers
- Salt and pepper, to taste
- Avocado oil spray
- Pinch of cornstarch mixed with water (for sealing)
Instructions
- Heat olive oil in a skillet over medium-high heat. Add garlic and mushrooms, sautéing until browned, about 4–6 minutes.
- Add ground chicken, breaking it apart, and cook until no pink remains. Season with salt and pepper.
- Stir in cabbage, carrots, and green onions, cooking until softened, about 2–3 minutes.
- Make a slurry with cornstarch and water, then add soy sauce and rice vinegar to the pan, stirring until thickened. Remove from heat.
- Cool filling in a bowl before assembling wrappers.
- Lay a wrapper corner facing you, spoon filling near the bottom, fold, and roll tightly. Seal edge with cornstarch slurry.
- Preheat air fryer to 375°F (190°C). Spray rolls lightly with oil and arrange seam-side down in the basket. Air-fry for 8–10 minutes, flipping halfway through.
- Serve with your favorite dipping sauce.
Notes
If using rice wrappers, follow package instructions for softening. For a vegetarian option, substitute ground chicken with crumbled firm tofu or extra mushrooms.