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

Instructions

• 1Heat 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.
• 2Add the pork and cook, stirring, for 2 minutes, breaking up the lumps, until just cooked. Add the soy and oyster sauce.
• 3Spread the filling in a shallow dish and refrigerate for 30 minutes to cool. A cold filling will stop the wrappers going soggy.
• 4Mix the cornstarch and water together.
• 5Cover 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.
• 6Repeat with the remaining wrappers and filling. Keep the spring rolls covered to prevent them from drying out.
• 7Set the oven to Air Fry, Super Convection, 425°F, for 15 minutes, confirm Rotate Remind and Press Start to preheat. Meanwhile, continue to the next step.
• 8Generously brush the spring rolls all over with the oil so they can crisp. Place them evenly spaced apart in the air fry basket.
• 9Once 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.
• 10Combine all the sweet chili sauce ingredients in a bowl.
• 11The spring rolls should be golden and crisp. If not, give them a little longer. 
• 12Serve the spring rolls with the sauce.