1 cup garlic chives, cut into 2-3” slices
2 cups shiitake mushrooms, sliced
1 cup mung bean sprouts
2 cups red or green cabbage, shredded
2 tsp toasted sesame oil
1 tsp chili oil (optional)
soy sauce, to taste
10-15 spring roll wrappers
INGREDIENTS:
32
DIRECTIONS:
(Temperature: 350ºF Time: 20 minutes)
Heat sesame and chili oil in large sauté pan on medium heat until slick and shiny. Add
garlic chives, shiitake mushroom, bean sprouts, cabbage and soy sauce. Cook 10-15
minutes, stirring, until vegetables have cooked through and moisture has evaporated
from the pan. Remove from heat and let cool until cool to the touch.
Place approximately 2 tbsp of mixture in straight line at base of spring roll wrapper,
½ inch from bottom edge and ¼ inch from sides. Tuck in both sides and roll spring roll
wrapper to enclose mixture. Wet the top ½ inch of spring roll wrapper to seal roll.
Place 3-4 rolls in Air Fryer in one layer, avoiding overlapping or wrappers touching
each other. Fry 12-15 minutes until wrappers are golden brown.
spring
ROLLS
