Crisp Chinese spring rolls

Your ingredients

Get ready: Large bowl, brush, clean cloth, air fryer, tongs and food thermometer.

• 🍚Wrappers: 15 large flour-based spring roll wrappers
• 🥩Filling: 200 g minced pork
• 🦐Filling: 120 g shrimp, shelled and cubed
• 🥕Filling: 120 g carrot, grated
• 🥣Filling: 130 g bean sprouts
• 🥬Filling: 100 g finely shredded cabbage
• 🍄Filling: 6 fresh shiitake mushrooms, thinly sliced
• 🥬Filling: 2 spring onions, finely chopped
• 🥣Filling: 100 g dried mung bean vermicelli, rehydrated and cut into sections
• 🥚Filling: 2 eggs
• 🥣Seasoning: 2 tbsp oyster sauce
• 🥜Seasoning: 1 tsp sesame oil
• 🥣Seasoning: ½ tsp salt
• 🍯Seasoning: ½ tsp sugar
• 🌶️Seasoning: ¼ tsp ground white or black pepper
• 🥣Frying: Cooking oil for deep frying or air-frying
• 🍚Dipping sauce, optional: 2 tbsp white rice vinegar
• 🥣Dipping sauce, optional: 1 tsp light soy sauce
• 🍯Dipping sauce, optional: 1 pinch sugar
• 🥣Dipping sauce, optional: 1 garlic clove, minced
• 🌶️Dipping sauce, optional: Fresh chilli pepper, finely chopped

Let’s make it

1. Prepare the filling

   Thaw wrappers overnight in the fridge. Prepare vermicelli as its packet directs, drain and snip. Mix pork, diced prawns, carrot, beansprouts, cabbage, mushrooms, spring onions and eggs, reserving one yolk for sealing. Add oyster sauce, sesame oil, salt, sugar and pepper.

2. Fill a wrapper

   Keep unused wrappers under a clean damp cloth. Put one wrapper diamond-wise on a board. Add about 3 tbsp filling near the lower corner and fold that corner over it.

3. Roll and seal

   Fold side corners inward, then roll snugly without tearing. Brush the final triangle with reserved yolk and seal. Repeat, refrigerating finished rolls while you work.

4. Air-fry in batches

   Preheat air fryer to 200°C according to its instructions. Lightly brush rolls all around with oil and arrange in one layer. Cook 8–10 minutes, turn and cook about 5 minutes more.

5. Check and dip

   Confirm the filling centre reaches 75°C for 30 seconds; cook longer if necessary. Mix the dipping-sauce ingredients and serve rolls warm. Keep raw-filling utensils away from the finished rolls.