I have tested these vegetable spring rolls in the air fryer as well as the traditional method of deep frying. And I have to confess that I prefer the air fried version. They have all the crispiness and none of the oil which is a plus for me.
Head straight on to the Recipe For ♥ Vegetable Spring Rolls ♥
For those of you who have been reading my blog for some time, you might recall that I was paralysed in my right arm. I don’t recall much from this time other than learning to write with my left hand. I gather that I would have learnt how to eat and brush my teeth. And being fiercely independent I would have wanted to dress myself. It was not until my thirties that I realised that when I learnt how to use my right hand again I still did some things left handed. The most noticeable is the way I tie my shoelaces. Which looks normal to me, but is anything but. I also knit as if I were right handed, but my left hand is dominant and probably looks strange to anyone watching. I decided to knit a throw for our bed and Nadia suggested I crochet the border.
Today’s inspirational recipe from Lavender and Lime ♥ Vegetable Spring Rolls ♥ #LavenderAndLime Share on X
Seeing as everything can be learnt on YouTube I found a border pattern that looked like I could follow. I borrowed a crochet hook from Nadia and set about getting started. Well, to anyone else it would have looked very amusing. I just cannot hold the crochet hook properly. And I cannot make my right hand work in a way that makes crocheting easier than knitting. After 20 minutes of trying, I had not even completed one chain (a crochet term). Giving up on that idea I decided to knit the border. And after 3 sides decided I did not like the effect. So I have unravelled the 5 panels I knitted and started again. This time I am incorporating the border into the knitting. It means more concentrating but even that is easier than me trying to crochet. Can you crochet?
Click on the links for conversions and notes.
Vegetable Spring Rolls
Ingredients
- 15 mls canola oil
- 3 spring onions, sliced
- 2 cloves garlic, crushed
- 2 large brown mushrooms, cut in half and thinly sliced
- ½ small red cabbage, sliced
- 1 large carrot, peeled and julienned
- 40 g bean sprouts
- 15 mls soy sauce
- 5 mls sesame oil
- 5 mls coconut sugar
- salt and freshly ground black pepper to season
- 6 190 x 190mm spring roll wrappers
- water for the wrappers if they are dry
for the cornflour slurry
- 15 mls water
- 5 mls cornflour
for deep frying
- canola oil
For the air fryer
- olive oil for brushing
Method
- Place the oil into a wok and heat over a medium to high temperature
- Add the spring onions and cook until soft then add the garlic
- Cook until fragrant then add the mushrooms, cabbage and carrot
- When the cabbage has wilted slightly, add the bean sprouts and stir fry on a high temperature for 2 minutes
- Remove from the heat and add the soy sauce, sesame oil and sugar
- Season generously, stir to combine and set aside to cool
- Once cooled, tip into a colander and allow the excess liquid to drain
for the cornflour slurry
- Place the water and cornflour into a small bowl and whisk to combine
- Place a spring roll wrapper in front of you with one corner facing down
- If your spring roll wrappers are very dry, lightly brush them with water
- Brush the edges with the cornflour slurry
- Place 2 tablespoons of the mixture onto the wrapper, one third of the way up
- Wrap the bottom corner over the filling and roll once to tuck in the edge
- Now fold the wrapper like an envelope, the right side towards the middle, and the left side towards the middle
- Now roll firmly until completely rolled up
for deep frying
- When all of the spring roll wrappers are done fill a wok with oil to 4cm depth
- Bring up to 180° Celsius over a medium to high temperature
- Fry the spring rolls 3 at a time, for 4 minutes, flipping half way through the frying
- Drain on paper towel and serve when hot
For the air fryer
- Brush the spring rolls with olive oil
- Place the spring rolls into the air fryer at 180° Celsius for 10 minutes
- Turn them over and cook for another 5 minutes at 180° Celsius
Inspiration published on Lavender and Lime July 23:
-
- 2018: Tahini Salad Dressing
- 2017: Love Me Not
- 2015: Genoese Sponge
- 2014: The Millhouse Kitchen
- 2013: Ostrich Bobotie With Braaied Mealie Meal Cakes
- 2012: Parmesan Meatballs With Saffron Pasta And Alfredo Sauce
- 2011: Use An Ingredient In A New Way
- 2010: Macaron Challenge
I crocheted a beautiful scarf for my sister–it looked like an Irish knit though it was crocheted. She loved it and used it until it wore out!. I must had more patience in my youth because I knitted a hat for my daughter and thought it was so tedious the other girls didn’t get one. I think if I got better though I wouldn’t have to concentrate so hard and that would help! I have debated getting an air fryer but I think I have too many kitchen tools I need to figure out first 🙂 –latest is a sous vide cooker.
Enjoy the sous vide – best thing I have bought for the kitchen! And your crocheting must be amazing 🙂
I’m still not convince I need an air fryer, but boy do these look good! Both versions!
After a discussion yesterday, 3 of us agreed it was a waste of money.
I admire your ability to adapt! and those spring rolls look delicious!
They were very good!
An excellent recipe, Tandy. I must try these this coming weekend. The boys are back at school today but writing exams. I also do a lot of things left handed. I should have been left handed but for the bullying of the nuns at school who insisted I write with my right hand. I can knit but I tend to knit to tightly and I don’t enjoy it. I am very good at embroidery.
That is awful that the nuns did that to you!