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Spring Rolls

Jule’s Menu Verified

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Ingredients

Warning0 allergens identified

Spring Rolls

2 cloves garlic

1 walnut-sized piece ginger

4 spring onions

2 carrots

¼ heads white cabbage

3 teaspoons canola oil

salt and pepper(to taste)

7 ounces ground meat of your choice(beef, turkey, chicken, pork, or mixed)

1 tsp brown sugar

2 tablespoons dark soy sauce

1 tbsp hoisin sauce

½ tsp dried chili flakes

8 spring roll wrappers

Peel and finely dice the garlic, grate or finely dice the ginger. Slice the spring onions (green and white parts) into thin rings. Clean and coarsely grate the carrots, and slice the white cabbage into thin strips.

Add the oil and vegetables to a pan and sauté with a generous pinch of salt for about 5 minutes, or until the garlic is lightly golden and the vegetables are slightly softened. Add the minced meat, break it up with a wooden spoon, and cook over medium-high heat for about 5 minutes until crumbly.

Once the ground meat is nicely crumbled and lightly browned, add the sugar, soy sauce, hoisin sauce, and chili flakes. Reduce the heat slightly and let the sauce simmer for one to two minutes. Finally, stir in the green parts of the spring onions and season the filling with salt and pepper.

Place one piece of dough on the work surface in a diamond shape (with the corners pointing up and down) and spread some filling (about 2 1/2 tablespoons) in the center. Fold the bottom corner up over the filling, fold in the side corners, and then carefully roll the filling upwards.

Place the rolled-up spring roll with the opening facing down on an oiled plate or baking sheet and repeat the process for the remaining 7 spring rolls.

Preheat the air fryer to 200°C. Meanwhile, brush the spring rolls with a little oil. Place the spring rolls side by side in the air fryer and bake at 200°C for 8 minutes, turning them over halfway through.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Squeeze & Dry Your Vegetables 🥬
After finely chopping cabbage and carrots, squeeze them in a clean kitchen towel to remove excess moisture—this prevents soggy rolls and ensures they stay crispy during air frying.
Toast Your Aromatics First 🧄
Bloom the minced ginger and garlic in a hot pan for 30 seconds before adding the meat to deepen their flavors and create a more aromatic filling that won't taste raw.
Chill the Filling Before Rolling 🧊
Refrigerate your prepared meat and vegetable mixture for at least 30 minutes—cold filling is easier to work with, holds its shape better, and prevents wrapper tearing during rolling.
Seal Edges with Water, Not Oil 💧
Use a damp finger with water (not oil) to seal spring roll wrapper edges—this creates a stronger seal that won't burst open during air frying and gives you a perfectly golden exterior.
Air Fry at Lower Temperature for Crispiness 🌬️
Cook at 375°F for 12-14 minutes and lightly spray with oil halfway through—this gentle approach ensures even browning and maximum crispiness without burning the wrappers.