Spring rolls with cucumber salad and chilli sauce
Ingredients for 4 servings:
10–12 rice paper wrappers
400 g minced turkey
150 g cabbage
1 carrot
2 spring onions, finely chopped
2 cloves of garlic
1 shallot
1 tsp grated ginger
1 tbsp soy sauce
1 tsp sesame oil
Pinch of salt
Ground pepper to taste
Olive oil for drizzling
For the cucumber salad:
2 cucumbers
1 tbsp rice vinegar
Pinch of salt
½ tsp sugar
1 tsp sesame oil
1 tsp sesame seeds
Pinch of ground coriander
2 tbsp sweet chilli sauce
1 tbsp soy sauce
1 tbsp lime juice
½ tsp grated garlic
½ tsp fresh chilli (optional)
Preparation:
- Finely chop the cabbage, carrot, garlic, and onion.
- Heat a pan over medium heat, fry the minced turkey until it begins to brown, add the garlic and ginger, and cook for approximately 1 minute. Add the cabbage, carrot, and spring onions.
- Stir in the soy sauce, sesame oil, and pepper.
- Cook for another 2–3 minutes until the vegetables are slightly softened. Leave on medium-low heat for 5–10 minutes.
- Dip a rice paper wrapper in warm water for 3–5 seconds. Place on a damp surface. Place 2–3 tbsp of the cooked filling on the lower part. Fold the bottom edge over the filling, tuck in the sides, and roll into a tight roll.
- Cook in the air fryer at 190 °C, lightly spraying or brushing with oil beforehand. Cook for 10–12 minutes, turning halfway through, until golden and crispy.
- Cut or shave the cucumbers into thin slices, mix with rice vinegar, sugar, salt, sesame oil, and coriander. Toss and sprinkle with sesame seeds.
- Prepare the chilli sauce by mixing sweet chilli sauce with soy sauce, lime juice, garlic, and finely chopped fresh chilli in a small bowl. Combine the cucumbers with the sauce.
- Serve the spring rolls with cucumber salad.
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