Crispy, Spicy Oil-Free Air Fried Spring Rolls
Yes! You can make crispy, tasty things without oil- and they are healing with every bite cooked this way, rather than fried in fatty oils. So have at it and enjoy!
PRINTABLE RECIPE HERE:
Vegan Cooking Level: Intermediate
4 ounces mushrooms (half a box)
1 10-oz. bag shredded cabbage
1 medium carrot shredded
1 cup spinach, sliced
2 large scallions (or 4 small)
1 tbsp. tamari or Coconut Aminos
1 tsp. garlic powder
1/2 tsp. sriracha
1/4 tsp. ginger
WRAPS: Vegan Egg-Roll Wraps
This recipe makes approximately 8-10 large Spring Rolls shown above.
Step 1: Assemble all the filling ingredients in a large saute pan set on medium heat and mix to combine. Cover and let cook for 5 minutes. These veggies release their own liquid, that's why we don't add much, and we don't want a drippy mixture because that will ruin our rolling!
Step 2: Use a flat, clear surface such as a cutting board to roll your spring rolls and keep a small bowl of water nearby to dip your fingertip for sealing the seam.
Step 3: Follow these pictures to easily roll up your Spring Rolls.
Place a some filling in the center of a diagonally placed wrap (pointing at your belly.)
Gently bring up the center over the filling...
Fold in the two sides and it forms an envelope. Then rollup from the bottom over and over to form a neat roll (and even if its not neat, it will still be delicious!)
Use a fingertip dipped in water along the final point to seal and place seam side down in the air fryer basket or shelf.
Step 4: Place them side by side in the air fryer basket or shelf and air fry only as many as fits in one layer. Air Fry at 350 degrees F for 7 minutes. Flip and air fry for 3 minutes more until nicely browned and crispy as shown above and below.
For smaller square dumpling wraps (shown above), just place a tablespoonful of filling in the center, use a fingertip dipped in water to line the opposite edge and fold over into a triangle pressing sides to seal.
DRESSINGS: Dip these very simply in Coconut Aminos OR tamari OR tamari mixed with a bit of wasabi powder for a spicy kick, or whisk up one of my favorite Asian Sauces: my Spicy Ginger Burst or Ginger Goddess Tahini (or Peanut) Sauce (from this list of all my favorite dressings and sauces.)
What do you want to learn more about?
Whole Food Plant-Based Oil-Free Recipes?
Vegan Cooking & Adventure Trips & Retreats?
Working with me for serious weight loss & measurable health gains?
My insanely fun Plant Power Preppers Club LIVE cooking group?
The Free Plant-Empowered Woman Facebook Group?