Airfryer Vietnamese Spring Rolls (Chả Giò Rế)

Name: Airfryer Vietnamese Spring Rolls (Chả Giò Rế)
Yield: 40 rolls
Ingredients: 14 oz ground pork (400 grams, mixed with some ground pork fat); Wood ear mushrooms, glass noodles, taro; Fried shallots, salt, sugar, chicken bouillon powder, black pepper; Rice paper net wrappers (or regular rice paper wrappers)

NPNQ @Quin_Quin

Khánh Hoà

My younger sibling is in exam season and begged me to make some spring rolls as a snack for motivation. Honestly, I love eating them too, but I don’t like greasy food and I’m a bit lazy. 😌 So I decided not to deep-fry them and just put them straight into the air fryer—they turned out just as delicious as the traditional way, but much less oily. The two of us finished all 40 rolls! After eating, I was the only one complaining about gaining weight, but I comforted myself that I’d start dieting tomorrow. 😂

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Ingredients

40 rolls

14 ozground pork (400 grams, mixed with some ground pork fat)
Wood ear mushrooms, glass noodles, taro
Fried shallots, salt, sugar, chicken bouillon powder, black pepper
Rice paper net wrappers (or regular rice paper wrappers)

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Steps

1

Soak the wood ear mushrooms in water until soft, rinse, drain, then cut into thin, short strips. Peel and wash the taro, then shred it into fine strips. Soak the glass noodles until soft, then cut into short pieces. Combine everything with the ground pork, then add salt, sugar, chicken bouillon powder, black pepper, and fried shallots. Mix well.
2

After mixing, place some filling onto each wrapper and roll up. Brush the edge with egg white to seal the rolls.
3

Place the rolls in the air fryer and brush them lightly with oil. Set the temperature to 400°F (200°C) and cook for 20 minutes. Flip the rolls and cook for another 5 minutes. If you want them more golden, cook a bit longer, but brush with more oil to prevent drying out. Serve with chili sauce and mayonnaise for the best flavor. Enjoy!