Air Fryer Chicken Spring Rolls

Ingredients

• 2 Chicken fillets
• 1 Carrot
• Wood ear mushrooms (Quantity unspecified; to be rehydrated.)
• Rice vermicelli (Quantity unspecified; to be rehydrated.)
• Boiling water (For rehydrating the wood ear mushrooms and rice vermicelli.)
• 2 Garlic cloves
• 1 Egg
• Rice paper wrappers (Quantity unspecified.)
• Oyster sauce (A little, quantity unspecified.)
• Fish sauce (A little, quantity unspecified.)
• Soy sauce (Quantity unspecified.)
• Salt (To taste.)
• Pepper (To taste.)

Steps

1. 1

   Rehydrate the wood ear mushrooms and rice vermicelli in boiling water for 15 minutes.

2. 2

   Meanwhile, prepare the two chicken fillets, the carrot, and the two garlic cloves by chopping them so they can be incorporated into the filling.

3. 3

   Once the wood ear mushrooms and vermicelli are rehydrated, chop the mushrooms and rice vermicelli into small pieces.

4. 4

   Combine the chicken, carrot, wood ear mushrooms, rice vermicelli, and garlic to make the spring roll filling.

5. 5

   Season the filling with salt, pepper, a little oyster sauce, a little fish sauce, and soy sauce.

6. 6

   Add the egg and mix well until the filling is homogeneous.

7. 7

   Lay out a clean kitchen towel to assemble the spring rolls. Dip each rice paper wrapper in hot water for a few seconds, then fill it with the mixture and roll it as shown in the video.

8. 8

   Place the spring rolls in the air fryer and cook them for 15 minutes at 180 °C, until crispy.

9. 9

   Serve the crispy spring rolls and enjoy.

Notes

The quantities of most ingredients are not specified in the source. One comment mentions cornstarch, and other comments mention bean sprouts or bamboo shoots, but these ingredients have not been included because they do not appear in the main recipe provided. The dipping sauce is not specified.

Nutrition per serving

• appetizer
• spring rolls
• chicken
• air fryer
• crispy
• Asian cuisine
• quick