Shrimp spring rolls cooked in air fryer

Ingredients

• 3,5 oz peeled shrimp
• 1,7 oz rice vermicelli
• 1 carrot
• 1 small onion
• 1 garlic clove
• 1 small piece fresh ginger
• Salt to taste
• Black pepper to taste
• 1 egg (white + yolk)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 6 brick pastry sheets (or filo-style sheets)

To accompany:

• Salad
• Mint leaves
• Sweet and sour sauce

Materials

• Air fryer
• oil sprayer
• Chopper
• Brush

Preparation

• Cook rice vermicelli in boiling water for 4 minutes. Cut vermicelli into smaller pieces.
• Place the coarsely chopped carrot, onion, garlic and ginger in the chopper and blend until finely chopped.
  
• Add the vegetables to the bowl with the noodles.
• Cut the shrimp into small pieces and add to the noodles. Add salt, pepper, egg white, soy sauce and sesame oil. Mix well.
  
• Place a rectangle of filling on a sheet of brick pastry, leaving a small space underneath (see photo).
• Fold the bottom of the sheet over the filling.
  
• Fold the sides of the sheet over.
• Roll up the nem, leaving the top of the sheet sticking out.
  
• Brush the top of the sheet with egg yolk.
• Fold over the spring roll and glue the part brushed with egg yolk to seal the spring roll.
  
• Place the spring rolls in the air fryer and apply a little oil to each side with a spray or brush. Bake for 15 minutes at 350°F/180°C in Air Fry mode.
• Turn over halfway through cooking.
  
• And there you have it, ready to enjoy in a salad leaf garnished with mint leaves and dipped in nuoc-mam sauce or, like us, sweet and sour sauce!

Cookware

Attributes

Questions

Photos of members who cooked this recipe