Gluten-Free Spring Rolls in the Air Fryer
Translated from Spanish, the language of the reel.
MARROY cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Crispy rice paper spring rolls filled with seasoned ground beef, cabbage, carrot, and shiitake mushrooms. They are cooked in the air fryer with very little oil and served with gluten-free teriyaki or sweet chili sauce.
- Time
- 40 minutes
- Equipment
- Stovetop and air fryer
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 80 g
- 300 g
- 60 g
- 5 g
- 60 g
Weights are estimates. Together, the ingredients weigh about 830 g before cooking, which is about 140 g per serving.
Steps
Wash and prepare all the vegetables. Cut the carrot into very thin sticks, the cabbage into thin strips, and the shiitake mushrooms into slices or strips. Having them ready allows them to cook evenly.
Heat a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until completely browned and no longer pink, approximately 6–8 minutes.
Season the browned beef with salt, black pepper, garlic powder, and ground ginger, adjusting the amounts to taste. Mix well to distribute the spices.
Remove the beef from the skillet and set it aside. Leave the browned bits and juices from the beef in the skillet, as they will add flavor to the vegetables.
Add the carrot, cabbage, and mushrooms to the same skillet. Cook over medium-high heat, stirring frequently, until the vegetables are tender but still have some texture, approximately 5–7 minutes.
Return the cooked beef to the skillet and mix it with the vegetables. Cook for 1–2 minutes more, until the filling is well combined. Remove it from the heat and let it cool slightly; very hot filling can tear the rice paper.
Fill a wide, shallow dish with lukewarm water. Soak one rice paper wrapper for approximately 12 seconds, until softened but still firm enough to handle.
Transfer the softened wrapper to a clean, flat surface. Place a generous spoonful of filling in the center, without overfilling it to prevent it from tearing when rolled.
Fold the sides of the rice paper toward the center over the filling. Then fold the bottom edge upward and roll firmly toward the top edge, forming a sealed parcel. Repeat with the remaining wrappers and filling.
Preheat the air fryer to 200 °C (400 °F). Place the spring rolls in the basket, leaving space between them, and lightly spray or brush them with oil to encourage browning.
Cook the spring rolls at 200 °C (400 °F) for 5 minutes. Carefully turn them over and cook for another 5 minutes, until golden brown and crisp on the outside. If necessary, cook them in batches so they are not crowded.
Serve the spring rolls hot with gluten-free teriyaki sauce or sweet chili sauce. Check that any sauce used is labeled gluten-free.
Notes
The original recipe also states that the spring rolls can be pan-fried, although the air fryer is the lighter option. Cooking time may vary depending on the model and the size of the spring rolls. Do not soak the rice paper for too long: it will continue softening as you fill it.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 171
- Protein
- 13 g
- Carbs
- 17 g
- Fat
- 6 g
- Fiber
- 2 g
Where the calories come from
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