Air Fryer Glass Noodle Spring Rolls (Healthy Version)

Ingredients

• 100 g Kelp Noodles (Chopped into small pieces; used as a low-calorie substitute for traditional glass noodles)
• 100 g Ground Chicken (Lean ground meat)
• 30 g Carrots (Shredded or finely julienned)
• 50 g Cabbage (Finely shredded)
• 1 tbsp Garlic and Coriander Root Paste (Pounded together for seasoning)
• 1 tbsp Oyster Sauce
• 1 tsp Soy Sauce
• 0.5 tsp Sugar
• 6 Spring Roll Wrappers (Standard wheat-based wrappers)
• Cooking Oil Spray (To coat the rolls before air frying)

Steps

1. 1

   Prepare the filling by combining the chopped kelp noodles, ground chicken, shredded carrots, and shredded cabbage in a mixing bowl.

2. 2

   Season the mixture with the garlic and coriander root paste, oyster sauce, soy sauce, and sugar. Mix thoroughly until the meat is well-incorporated with the vegetables and seasonings.

3. 3

   Lay out a spring roll wrapper and place a portion of the filling near one corner. Roll tightly, folding in the sides, and seal the edge with a dab of water. Repeat until all filling is used.

4. 4

   Preheat the air fryer to 180°C (350°F).

5. 5

   Lightly spray or brush the spring rolls with a small amount of oil to help them crisp up.

6. 6

   Place the spring rolls in the air fryer basket in a single layer. Cook at 180°C for 15 minutes.

7. 7

   Flip the spring rolls over and continue to cook at 180°C for an additional 8 minutes until golden brown and crispy.

Notes

Using kelp noodles instead of traditional mung bean glass noodles significantly reduces the carbohydrate and calorie content. Ensure the kelp noodles are drained well before mixing to prevent the filling from becoming too watery.

Nutrition per serving

• healthy
• air fryer
• appetizer
• low calorie
• spring rolls
• Thai
• snack