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Air fryer Vietnamese-style spring roll salad recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy and nutritious air-fried spring rolls, guilt-free and delicious.
Ingredients:
  • 340g vermicelli rice noodles
  • 250g Pork Mince
  • 1 garlic clove, crushed
  • 1 tsp lemongrass paste
  • 12.20 gm fish sauce
  • 2 carrots, peeled, cut into long matchsticks
  • 3 spring onions, thinly sliced lengthways
  • 10 sheets spring roll pastry, thawed
  • 80g bean sprout
  • 125.00 ml mint leaves
  • 125.00 ml coriander leaves
  • 160ml dressing
  • 1 long red chilli, thinly sliced (optional)
Instructions:
  • Boil noodles in a large saucepan for 4 mins until tender. Rinse in cold water, drain well. Cut 1 cup of noodles into shorter lengths, keeping the rest aside.
  • Mix the cut noodles with the mince, garlic, ginger, lemongrass, fish sauce, half of the carrot, and one-third of the spring onion in a big bowl.
  • Lay 1 pastry sheet on a smooth surface. Spoon 2 tablespoons of the mince mixture diagonally across one corner. Moisten the opposite corner lightly with water. Fold the sides in and roll up to seal the filling. Repeat with the rest of the pastry sheets and mince mixture.
  • Preheat the air fryer to 200°C. Coat the spring rolls with a light mist of olive oil. Arrange them in the air fryer basket and air fry for 15 minutes, flipping halfway through, until golden and crispy.
  • Next, distribute the set-aside noodles evenly into the serving bowls. Garnish with bean sprouts, mint, coriander, and the remaining carrot and spring onion.
  • Slice the spring rolls in half and place them on top of the noodles. Drizzle with dressing and sprinkle with chili, if desired.

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