Duo Crisp + Air Fryer - Spring Rolls with Nuoc Cham

A sweet, sour, salty, savory, and spicy dipping sauce, nuoc cham is the perfect partner for crispy spring rolls filled with a rich blend of ground pork, shiitake mushrooms, cabbage, and carrots. Experiment with the filling ingredients to suit your taste, but be sure to remove any excess moisture with paper towels so the wrappers won’t get soggy. Purchase frozen spring roll wrappers made with wheat, not the rice wrappers used for summer rolls and fresh spring rolls.

Cuisine

Asian, Modern

Course

Dinner, Lunch, Main Course, Side Dish

Difficulty

Easy

Duration

30-60 min

Cooking Technique

Air Fry, Sauté

Keywords

30-60 min, 4 servings, air fry, air fryer recipe, asian, canola oil, chopped napa cabbage, contributed, cook 18 min, dinner, duo crisp recipes, easy, fish sauce, fresh lime juice, fresh shiitake mushrooms or rehydrated dried shiitake mushrooms, garlic clove, garlic cloves, ground pork, instant pot duo crisp recipes, kosher salt and freshly ground black pepper, lunch, main course, modern, or 2 red thai or small serrano chiles, prep 15 min, rice vinegar, sauté, shallot, shredded carrots, side dish, soy sauce, square frozen spring roll wrappers, sugar, toasted sesame oil, warm water

Prep Time

15 min

Cook Time

18 min

Servings

4 servings

Ingredients

1 tbsp canola oil
1 shallot
2 garlic cloves
Kosher salt and freshly ground black pepper
1/2 lb ground pork
1 tbsp soy sauce
1 1/2 cups chopped napa cabbage
1/2 cup shredded carrots
2 oz fresh shiitake mushrooms or rehydrated dried shiitake mushrooms
2 tsp fish sauce
2 tsp sugar
10 square frozen spring roll wrappers
2 tbsp toasted sesame oil
1/2 cup warm water
3 tbsp fresh lime juice
2 tbsp sugar
2 tsp rice vinegar
3 tbsp fish sauce
1 or 2 red Thai or small serrano chiles
1 garlic clove
1 or 2 red Thai or small serrano chiles
1 garlic clove

Instructions

Select Sauté on the Instant Pot, press Start, and heat the oil. Add the shallot, garlic, and 1/4 tsp pepper and cook, stirring occasionally, until fragrant, about 1 minute. Add the ground pork and 1 tsp of the soy sauce and cook, breaking up the meat with a wooden spoon and stirring occasionally, until the pork has started to release some fat, 2–3 minutes. Add the cabbage, carrots, mushrooms, fish sauce, sugar, the remaining 2 tsp soy sauce, and 1/2 tsp salt and cook, stirring occasionally, until the cabbage has wilted and the pork is cooked through, 3–4 minutes. Press the Cancel button to reset the program.
Transfer the pork mixture to a paper towel–lined plate. Wipe out or rinse the pot.
Fill a small bowl with cool water. Working with 1 spring roll wrapper at a time, place it on a work surface positioned in a diamond shape (cover the other wrappers with a damp cloth so they won’t dry out). Spread 1/4 cup of the pork filling in a horizontal line on the lower third of the wrapper, leaving at least a 1/2-inch (12-mm) border around the filling. Dip your finger in the bowl of water and moisten the edges of the wrapper. Fold the bottom corner over the filling, encasing it. Fold in the left and right corners toward the center and roll the wrapper away from you into a tight cylinder. Transfer to a plate. Repeat with the remaining wrappers and filling.
Insert the air fryer basket into the Instant Pot. Working in batches, brush the spring rolls generously with the sesame oil and arrange a single layer of rolls in the Instant Pot air fryer basket, making sure they don’t touch. Insert the basket into the pot and attach the air fryer lid. Press the Air Fry button and set the cook time for 8 minutes at 400°F (200°C), then press Start. Cook undisturbed.
Meanwhile, make the nuoc cham: In a small bowl, stir together the warm water, lime juice, sugar, and vinegar. Add the fish sauce, chiles, and garlic and stir to combine. Taste and adjust the seasoning with lime juice and sugar if needed.
When the cooking time is up, the spring rolls should be light golden brown and slightly darker golden brown on the ends. If a darker color is desired, cook for 2 minutes longer. Use tongs to carefully transfer the spring rolls to a plate. Repeat to cook the remaining batches. Serve with the nuoc cham alongside for dipping.