Hey foodie friends,
Homemade Mini Spring Rolls are so good!! I remember the first time I had Chinese food; I was about eight, and it was on Steinway Street in Astoria. Growing up in NYC in the 1970s, there was always a wide range of international cuisines. My family had a favorite Chinese restaurant we would visit on Saturday evenings, and it quickly became a weekly tradition. The ambiance was unforgettable; there were deep red curtains draped elegantly, beautifully set tables, artwork, and a fountain filled with colorful fish. I felt like I was walking into another world; it was so exciting!!
First things first, I went out to buy Spring roll sheets since I was still in this creative mood. Finding ingredients can sometimes feel like a never-ending supermarket hunt, but these? Nope! Stocked in almost every store’s fridge section. I was surprised at the variety of different shapes and sizes. I returned home, and I realized I had forgotten to buy bell peppers. So, off to the store I went again. Ufffff. I debated about adding herbs for a while, but I finally decided not to. I stuck with the few ingredients I had already decided on, simple and full of flavor, I grated, mixed, rolled, and then headed for the Air fryer..
The Spring Roll sheets I bought were actually quite good. I used a brand of spring roll sheets that I had never seen before. Easy to roll, not thick at all, I was very happy with the result. I jotted down the name of the brand to buy again next time. Did anyone catch that I “jotted” down on a piece of paper? Yep, I sometimes still am old school; nothing beats pen and notebook peeps.
These Homemade Mini Spring Rolls are a delightful appetizer for any occasion.
Have a great morning/afternoon/evening, everyone!!
Homemade Mini Spring Rolls
Equipment
- 1 mixing bowl
- 1 grater
- 1 air fryer
- 1 wooden spoon
- 1 Chef knife
- 1 cutting board
- 1 sauté pan
- 1 basting brush silicone
Ingredients
- 10 spring roll sheets
- ¾ cups white cabbage sliced/shredded
- ½ cup bean sprouts
- 1 carrot medium size and grated
- 3 fresh onions chopped
- 1 red bell pepper finely chopped
- 1 yellow bell pepper finely chopped
- ⅔ tbsp ginger grated
- 1½ tbsp soy sauce
- 1½ tbsp honey
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tbsp cornstarch
Instructions
- Heat a pan over medium heat, add the vegetable oil, bell peppers, bean sprouts, cabbage, fresh onions, carrots, and ginger. Stir to combine.
- Then, add the soy sauce, honey, and sesame oil. Sauté for a few minutes, then remove from heat and set aside to cool.
- Place a spring roll sheet in a diamond shape on a flat surface. Add a small amount of the vegetable filling slightly below the center and fold the edges inward.
- Combine the tablespoon of water and the tablespoon of cornstarch in a small bowl. Using the silicone basting brush, moisten the top corner of the sheet with the cornstarch mixture and seal it tightly into a roll. Brush each side of the spring oil with vegetable oil.
- Follow the same process for the remaining sheets, and transfer the spring rolls to the air fryer basket and place ithem n a single layer. Cook at 200℃ for 10 to 15 minutes
- Serve hot or cold with your favorite sauce.
KALI SAS OREXI! 🙂
