Sweet and Sour Spring Rolls
Fri, 26 August 2022
INGREDIENTS
For the Filling:
- 1 tbsp preferred vegetable oil
- 1-2 garlic cloves, finely chopped or minced (to taste)
- 5cm piece ginger, finely chopped or minced
- 250g cooked protein/s of choice (pork mince, shredded chicken or turkey, prawns, finely chopped tofu)
- 6 dried shiitake or any dried mushrooms
- 1 large carrot, shredded
- 75g bean sprouts
- 150g cabbage (any type is fine), shredded
- 1 tsp corn flour, or cornstarch
- 2 tbsp soy sauce
For the Spring Rolls:
- 8-10 spring roll wrappers, defrosted if frozen
- 2 tsp corn flour (for sealing rolls)
- 1 tbsp water (for sealing rolls)
- Vegetable oil spray for baking (or lightly brush on oil)
- Chinese five-spice powder, or Japanese Seven Spice (for sprinkling - optional)
For the Sweet & Sour Sauce:
- 3 tbsp apple cider vinegar (rice wine or white wine vinegar works too)
- 4 tbsp honey (adjust to taste)
- 4 tbsp tomato ketchup (look for a ‘reduced sugar’ version)
- 2 tsp soy sauce
- 2 tsp corn flour, or cornstarch
- 1-2 tbsp water (add as needed to thin)
METHOD
To make the filling:
1. Soak dried mushrooms in boiling water for 15 minutes. Remove from water, drain and
finely slice. Set aside.
2. Heat oil in a pan or wok over high heat. Add garlic and ginger, stir fry quickly until
fragrant.
3. Add carrot, bean sprouts, cabbage, and mushrooms. Cook for 3 minutes or until
vegetables are wilted.
4. Add corn flour, soy sauce and cooked protein of choice. Cook for 1 minute until the liquid
is gone. The filling should be slightly sticky and not watery to avoid soggy spring rolls.
5. To avoid spring rolls bursting open when cooking, cool the filling mixture down by
spreading it on a tray and refrigerating for 5 minutes.
To make the spring rolls:
1. Preheat the air fryer to 200°C.
2. Mix corn flour and water in a small bowl (for sealing the rolls).
3. Carefully peel off one spring roll wrapper, and keep the others covered under a damp
tea towel. Lay one spring-roll wrapper, smooth-side down, on a clean surface in a
diamond shape, with one corner pointing down towards you. Lightly sprinkle the wrapper
surface with a little Chinese Five Spice/Japanese Seven Spice (optional).
4. Spoon 2 tablespoons of the filling about 2 inches from the corner that is closest to you.
Brush each corner with the corn flour mixture.
5. Like you are rolling a burrito, start rolling up from the bottom. Roll up halfway, fold sides
in, then finish rolling until the filling is tightly covered in a cigar shape, then press to seal
the top corner. Repeat for the remaining spring rolls.
6. Spray air fryer basket with cooking spray. Place spring rolls into the basket, working in
batches as needed, and spray rolls with cooking spray.
7. Cook spring rolls in the air fryer for 5 minutes; turn over and cook until evenly browned,
about 5 minutes more.
8. Serve while hot with Sweet & Sour Sauce.
For the Sweet & Sour Sauce:
1. Combine ingredients in a small saucepan over medium heat. Bring to simmer, stirring
regularly, then simmer until it thickens to taste (about 3-5 minutes).
Alternative Cooking Methods
Oven Baking Option:
1. Preheat the oven to 180ºC.
2. Place spring rolls on a baking rack and place the rack on a baking tray. Spray or brush
very generously with oil all over.
3. Bake for 20 to 25 minutes until golden and crispy - no need to turn if using a rack. If you
don't use a rack, then turn the spring rolls after about 15 minutes.
Frying Option:
1. Pour oil into a wok or large saucepan, about double the height of the spring rolls flat on
their sides.
2. Heat on medium-high until hot. To check if the oil is hot enough, stick a bamboo
chopstick or wooden spoon handle in; if rapid bubbles appear, then it's hot enough.
3. Carefully place spring rolls in the oil (about 4 - 5 at a time) and cook, occasionally
turning, until deep golden - around 1 1/2 - 2 minutes. Transfer to paper towels to drain.
4. Repeat with remaining spring rolls.
