Chicken and Shrimp Spring Rolls in the Air Fryer

Name: Chicken and Shrimp Spring Rolls in the Air Fryer
Total time: 660 s
Cuisine: American
Ingredients: 2 carrots; 2 chicken breasts; 5.3 oz peeled shrimp; 2 green onions; 3 tablespoons soy sauce; 3 large black mushrooms; 1 package rice noodles; 1 cm fresh ginger; Egg roll wrappers; Neutral oil

la_cuisine_de_thais @lacuisinedethais

ile de france (91)

ℹ️ Using an air fryer significantly reduces the amount of oil needed since cooking is done with hot air circulating in the basket. The only oil used is brushed onto the spring rolls, which amounts to 3 tablespoons for all the rolls. They will still be crispy! However, expect a lighter color compared to spring rolls cooked in a traditional fryer.

la_cuisine_de_thais @lacuisinedethais

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Ingredients

11 minutes

2carrots
2chicken breasts
5.3 ozpeeled shrimp
2green onions
3 tablespoonssoy sauce
3large black mushrooms
1 packagerice noodles
1 cmfresh ginger
Egg roll wrappers
Neutral oil

Saved

Steps

11 minutes

1

Start by soaking the noodles and black mushrooms in a large bowl of warm water.
2

Peel and grate the carrots and place them in a mixing bowl.
3

Coarsely chop the chicken, shrimp, and green onions.
4

Drain the black mushrooms and chop them as well.
5

Add the soy sauce and grated ginger.
6

Drain the rice noodles, cut them into pieces, and mix well with the preparation.
7

Spread a heaping tablespoon of the mixture onto a wrapper, then roll it up, folding in the edges. Repeat until all the filling is used. Seal the edge with a water and cornstarch mixture.
8

Brush with oil using a pastry brush, then cook in the air fryer for 11 minutes at 392°F (200°C).