Air Fryer Spring Rolls

• 12 pieces Frozen spring roll wrappers, thawed
• 300 g White cabbage
• 200 g Carrot
• 200 g Cremini mushrooms
• 4 Spring onion
• 3 cloves Garlic
• 15 g Ginger root
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 2 tbsp Light soy sauce
• 4 tbsp Water

1. Separate the spring roll wrappers and cover them with a barely damp tea towel so they do not dry out. Finely shred the cabbage, cut the carrot into thin matchsticks, slice the mushrooms, and thinly slice the spring onions (keep a small handful of spring onion greens to finish). Finely grate the garlic and ginger.
2. Heat the vegetable oil in a wok (or large frying pan) over a medium-high heat. Add the mushrooms and cook for 3 to 4 minutes until their liquid has evaporated and they are lightly browned. Add the cabbage and carrot and stir-fry for 2 to 3 minutes until just softened but still crisp.
3. Stir in the garlic and ginger for 30 seconds until fragrant, then add the light soy sauce and sesame oil. Toss for 1 minute, then tip into a bowl and spread out to cool until just warm (this helps keep the wrappers crisp).
4. Set up a small bowl of water for sealing. Lay one wrapper out as a diamond, place 2 generous tablespoons of filling near the bottom edge, then roll up snugly, folding in the sides halfway through. Brush the final corner with water to seal; repeat to make 12 rolls.
5. Preheat the air fryer to 200°C (390°F) for 3 minutes. Brush the spring rolls lightly all over with a little vegetable oil, then place in the basket in a single layer (cook in batches if needed). Air fry for 10 to 12 minutes, turning halfway, until deep golden and crisp.
6. Sprinkle with the reserved spring onion greens and serve straight away while hot and crisp. If doing batches, keep cooked rolls warm in a low oven at 120°C (250°F).

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