Ingredients and Weight:
- Rice paper wrappers: 24 sheets
- Carrot: 1 lb, peeled and shredded
- Zucchini: 1 lb, peeled and shredded
- Bell pepper (red): 1 lb, sliced
- Onion: 1 lb, thinly sliced
- Shrimp (optional): 1 lb, cooked and peeled
- Vermicelli noodles (optional): 8 oz, cooked
- Soy sauce: 1/4 cup
- Peanut sauce: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 out of 5
Preparation Method Steps:
- Submerge rice paper wrappers in warm water for 10-15 seconds, or until softened.
- Lay softened wrapper on a cutting board and fill with desired ingredients, leaving a 1-inch border around the edges.
- Fold the bottom of the wrapper up and over the ingredients, then tuck in the sides and roll up tightly.
- Brush the spring rolls with oil.
- Air fry at 400°F (200°C) for 5-7 minutes, or until golden brown and crispy.
Nutritional Information:
- Calories: 250 per serving (without shrimp or vermicelli noodles)
- Fat: 10 grams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Crispy and savory spring rolls
- Customizable with your favorite ingredients
- Perfect for a light lunch or appetizer
- Vegetarian or vegan-friendly (omit shrimp and vermicelli noodles)
User Comments:
- "These spring rolls were so easy to make and absolutely delicious. The air fryer gives them a perfect crunch." - Sarah
- "I love that I can make these spring rolls with whatever ingredients I have on hand. They're always a crowd-pleaser." - John
- "These are the best spring rolls I've ever had! They're so crispy and flavorful." - Lisa
Special Precautions and Tips:
- Make sure the rice paper wrappers are completely softened before filling, or they will tear.
- If you don't have an air fryer, you can also bake the spring rolls in a preheated oven at 425°F (220°C) for 10-12 minutes.
- Serve the spring rolls immediately with your favorite dipping sauce, such as soy sauce, peanut sauce, or sweet and sour sauce.
