Air Fryer Recipe
Crispy Kimchi and Vegetable Spring Rolls
Kimchi spring rolls are a delight when the wrapper crisps up perfectly, revealing a hot, tangy filling. The air fryer is ideal for this dish, as it crisps the pastry without the need for deep frying, preserving the moistness of the kimchi filling.
Ingredients
- 12 square spring roll pastry sheets, about 21 cm, thawed if frozen
- 180 g napa cabbage kimchi, drained, squeezed and finely chopped
- 80 g white cabbage, very finely shredded
- 70 g carrot, grated or cut into fine matchsticks
- 60 g beansprouts, roughly chopped
- 50 g shiitake mushrooms, finely chopped
- 3 spring onions, finely sliced
- 2 garlic cloves, finely grated
- 1 tsp finely grated fresh ginger
- 1 tbsp light soy sauce
- 1 tsp toasted sesame oil
- 1 tsp gochugaru, optional
- 1 tsp cornflour
- 1 tbsp plain flour mixed with 1½ tbsp water
- 1½ tbsp neutral oil, such as rapeseed or sunflower, or an oil spray
Method
- Put the thawed spring roll wrappers under a barely damp tea towel while you prepare the filling.
- Squeeze the kimchi firmly over a bowl, then chop it finely. Keep 1 tbsp of the kimchi liquid.
- Heat a frying pan over medium-high heat. Add 1 tsp of the neutral oil, then cook the mushrooms for 2 minutes.
- Add the cabbage, carrot, beansprouts, spring onions, garlic, and ginger. Stir-fry for 2 to 3 minutes.
- Stir in the chopped kimchi, reserved kimchi liquid, soy sauce, sesame oil, and gochugaru, if using. Cook for 1 minute.
- Sprinkle over the cornflour and stir for another 30 seconds until the mixture looks glossy.
- Spread the filling on a plate and leave it to cool for 10 to 15 minutes.
- Lay one wrapper on the worktop as a diamond. Spoon about 2 tbsp filling just below the centre.
- Fold the bottom corner over the filling, tuck it snugly, fold in the sides, then roll upwards tightly.
- Brush the top corner with the flour paste and finish rolling so the seam sticks.
- Preheat the air fryer to 190°C for 3 minutes.
- Brush or spray the rolls all over with the remaining neutral oil.
- Arrange 6 rolls in the basket with at least 1 cm between them.
- Air fry at 190°C for 8 minutes, turn with tongs, then cook for 2 to 4 minutes more until golden.
- Repeat with the remaining rolls.
- Rest the cooked spring rolls on a wire rack for 2 minutes before serving.
Nutrition
Calories: 250
