Gluten-Free Spring Rolls in the Air Fryer

Ingredients

• 250 g Ground beef (A lean blend may be used; cook it first.)
• 75 g Shiitake mushrooms (Sliced; the video mentions one shiitake mushroom cut into strips, while the description specifies 75 g.)
• 1 Carrot (Large, cut into thin sticks; approximately 80 g.)
• 0.25 pieza Cabbage (One-quarter of a cabbage, cut into strips; approximately 300 g.)
• 6 Rice paper (One wrapper per spring roll, or as many as needed to make 6 spring rolls.)
• Salt (To taste.)
• Black pepper (To taste.)
• Garlic powder (To taste.)
• Ground ginger (To taste.)
• 1 tsp Oil (For lightly spraying or brushing the spring rolls before cooking them in the air fryer.)
• 4 tbsp Gluten-free teriyaki sauce (Optional, for serving. The creator recommends the gluten-free version from Lee Kum Kee. Gluten-free sweet chili sauce may also be used.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Season the browned beef with salt, black pepper, garlic powder, and ground ginger, adjusting the amounts to taste. Mix well to distribute the spices.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    Preheat the air fryer to 200 °C. Place the spring rolls in the basket, leaving space between them, and lightly spray or brush them with oil to encourage browning.

11. 11

    Cook the spring rolls at 200 °C 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.

12. 12

    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 per serving

• appetizer
• light dinner
• gluten-free
• air fryer
• healthier
• crispy
• beef
• Chinese food