the flavors are perfect, the little bit of crisping afterwards with the aid of a low calorie cooking spray takes it to the next level… really tastes like you’ve gone out and bought some Spring Rolls from a restaurant!
The filling for these spring rolls is extremely versatile: Use whichever thinly sliced veggies you have on hand or shortcut with packaged broccoli slaw. Serve with your favorite brand of Asian dumpling sauce.
Ingredients
- cooking spray
- 2 minced garlic cloves (fresh is best!)
- 1 tsp freshly grated ginger root
- ¾ cup shredded uncooked napa cabbage
- ½ matchstick-cut carrots
- ½ cup sliced raw mushrooms
- ½ cup thinly sliced red bell pepper
- 2 tsp finely chopped fresh cilantro
- 1 tsp fresh lime juice (or more to taste)
- ½ tsp fish sauce
- ½ tsp low sodium soy sauce
- 4 spring roll wrappers (about six inches each)
- 1 block of firm tofu
- Instructions
- Preheat air fryer to 400°F.
- Heat coking spray in a large skillet over medium-high heat; add tofu cubes garlic and ginger, stirring, until fragrant, about 30 seconds. Add cabbage, carrots, mushrooms, and peppers; cook, stirring often, until slightly tender, about 4 minutes.
- Remove skillet from heat; stir in cilantro, lime juice, fish sauce, and soy sauce. Let cool.
- Spoon about 3 tbsp vegetable tofu mixture onto center of a wrapper; roll up burrito style, seal edge with water, and repeat with remaining ingredients.
- Lightly coat air fryer basket with cooking spray; place spring rolls in basket, seam-side down, in a single layer and coat with cooking spray.
- Air fry spring rolls for 5 minutes; flip and cook until evenly browned, about 2 minutes more.
Chochi
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