Homemade Mini Spring Rolls

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!!

Print

Homemade Mini Spring Rolls

Delicious Mini Spring Rolls filled with a vegetable mixture and cooked in the air fryer. These appetizers are a great option for any occasion.

Course appetizers, Side Dish, Snacks

Cuisine Asian Cuisine, Chinese

Keyword appetizers, eggrolls, side dish, snacks, springrolls

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 15 pieces

Author foodzesty

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! 🙂