Air-Fried Pork and Cabbage Spring Rolls with Sweet Chili Sauce

Instructions

• 1

  Heat the sesame oil in a saucepan over medium heat. Add the ginger and garlic and cook stirring for 30 seconds, or until fragrant. Add the cabbage, carrot and onion and cook, for 3 minutes, or until soft.

• 2

  Add the pork and cook, stirring, for 2 minutes, breaking up the lumps, until just cooked. Add the soy and oyster sauce.

• 3

  Spread the filling in a shallow dish and refrigerate for 30 minutes to cool. A cold filling will stop the wrappers going soggy.

• 4

  Mix the cornstarch and water together.

• 5

  Cover the wrappers with a damp towel to prevent them from drying out. Working with one wrapper at a time, spoon 3 tablespoons of the filling on the wrapper, just below the halfway line. Fold in the bottom then sides and roll to enclose the filling. Brush a little cornstarch mixture along the top edge and roll up tightly to seal.

• 6

  Repeat with the remaining wrappers and filling. Keep the spring rolls covered to prevent them from drying out.

• 7

  Set the oven to Air Fry, Super Convection, 220°C, for 15 minutes, confirm Rotate Remind and Press Start to preheat. Meanwhile, continue to the next step.

• 8

  Generously brush the spring rolls all over with the oil so they can crisp. Place them evenly spaced apart in the air fry basket.

• 9

  Once preheated, place the basket in rack position 3 and cook for 15 minutes. When the Rotate Remind signals, rotate the basket. Meanwhile, make the sauce.

• 10

  Combine all the sweet chili sauce ingredients in a bowl.

• 11

  The spring rolls should be golden and crisp. If not, give them a little longer. 

• 12

  Serve the spring rolls with the sauce.