Description
Delicious and crispy glass noodle spring rolls filled with fresh vegetables, perfect for a light meal or appetizer.
Ingredients
Scale
- 70 g glass noodles
- 8 rice paper wrappers
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
- Oil spray for air frying
Instructions
- Boil the glass noodles according to the package instructions, drain, and rinse under cold water.
- In a bowl, mix noodles with soy sauce, sesame oil, garlic, ginger, cabbage, carrots, and green onions.
- Soften a rice paper sheet in warm water for about 10 seconds.
- Add 2–3 tablespoons of filling to the center. Fold in the sides and roll up tightly.
- Let the rolls sit for 3–5 minutes to dry slightly.
- Preheat air fryer to 380°F.
- Lightly spray each roll with oil and place in the basket.
- Air fry for 8–10 minutes, flipping halfway, until golden and crisp.
Notes
- Make sure not to overfill the rice paper wrappers to prevent tearing.
- Adjust the cooking time based on your air fryer’s performance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 spring rolls
- Calories: 150
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg