Spring Rolls – 2 Ways

Written by Published on in Air Fryer, Appetizers, Dinner, Side Dishes

The filling for the spring rolls always stays the same, but there are 2 different options for the casing for a completely different experience! These taste just like the ones you get at the restaurants!

Ingredients

  • 1 lb ground pork
  • 1/2 lb uncooked shrimp
  • 1 cup bean thread noodles (or vermicelli noodles)
  • 1 cup shredded carrot
  • 1 large egg
  • 1 tbsp garlic salt
  • 1/2 tbsp onion powder
  • 1/2 tbsp sugar
  • 1 tsp salt and pepper
  • Casing: either spring roll wrapper (wheat) or rice paper rolls

Directions

  • Thaw and peel the shrimp and rinse thoroughly. Place on your cutting board and run through them with a large knife until a ground paste is formed. Doesn’t have to be perfect.
  • Mix all the ingredients together in a large bowl. You can add any veggies you like, but avoid anything that will release too much water, like cabbage and onions. Otherwise your rolls will burst open. Cover and set aside until you’re ready to roll.
  • Heat a large pot of oil on the stove until the oil reaches about 375F.
  • If you’re using the wheat spring roll wrapper, place as a diagonal/diamon on your work surface. Spoon about a tablespoon of filling just above the bottom corner and shape into a log. Roll from the bottom corner until about halfway. Fold in both sides. Dip your finger in some water and wet the top corner and roll the rest of the way up, making sure the top corner sticks down. Gently cook in the oil for about 5-7 minutes or until the wrapper is a deep golden brown.
  • If you’re using rice paper, quickly dip the rice paper in room temperature water, letting the excess drip off. Place on your work surface and spoon about 1-2 tbsp of the filling near the bottom of the paper. Roll tightly halfway up, fold in the sides, and continue to roll the rest of the way. Gently place in the hot oil and cook for about 10-12 minutes, until brown and crispy. The rice paper will give a crisp and slightly chewy texture that I just love. Eat right away, otherwise they will continue to lose their crispiness.
  • If you would prefer to bake or air fry your spring rolls, I recommend using only the wheat wrappers and baking on a wire rack (off the sheet) at a high heat until golden and crispy.
  • Both options reheat well in the air fryer, or, the wheat rolls can be frozen and reheated for a quick side dish!

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