Spring Rolls

By: Mariana Orozco

Spring Rolls
cuisine icon Cuisine
International
cuisine icon Course
Appetizer, Snacks
cuisine icon Cooking Technique
Air Fry, Stir-Fry
cuisine icon Keywords
12 to 14 servings, air fry, appetizer, cabbage, canola oil, carrots, cooking spray, cut, egg, garlic, instant pot, instant vortex, international, onion, package spring roll sheets, pepper to taste, sauce, sesame oil, snacks, stir-fry, tsp ginger

serving icon Servings
12 to 14 Servings
Ingredients
  • 1 tsp sesame oil
  • 1 tbsp canola oil
  • 2 carrots
  • 2 cloves garlic
  • ¼ cup onion
  • 1 tsp ginger
  • ¼ cup cabbage
  • 1 zucchini cut
  • Salt and pepper to taste
  • 1 package spring roll sheets
  • 1 egg
  • Cooking Spray
  • Soy Sauce
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes. Place the oils and add the carrot, garlic, onion and ginger. Add the cabbage and zucchini and cook for another 3 Minutes, season with salt and pepper.
  • Let the filling cool and place on a strainer to remove excess liquid and do not soak the sheets.
  • Place a little filling and wrap in the form of an envelope and stick with the beaten egg so that it seals well. Spray with a little spray oil on all sides.
  • On the Instant Vortex control panel, press Air Fry , set the time to 8 Minutes and the temperature to 360ºF (18OºC). Press Start.
  • Once Add Food appears on the display, add the roll-ups and close the tray.
  • Halfway through the time, shake and cook until perfectly browned and cooked through.
  • Remove when golden brown and serve immediately with soy sauce.
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