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The crispiness created when air-frying these rice paper wrappers contrasts well with the moist chicken and vegetable-based filling. The satay dipping sauce brings all these flavors and textures together wonderfully well. Makes 4 spring rolls.
4 rice paper wrappers
2 tablespoons freshly chopped coriander/cilantro
1 yellow (bell) pepper, thinly sliced lengthways
2 carrots, very thinly sliced lengthways
200 grams/7 ounces cooked chicken, shredded
1 teaspoon Tonnelli Avocado or olive oil
20 milliliters/4 teaspoons fresh lime juice, such as Heaven & Earth
2 heaped tablespoons Gefen Almond Butter
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoon freshly grated garlic
1/2 teaspoon Tonnelli Avocado or olive oil
1/2 teaspoon Gefen Maple Syrup
1 tablespoon warm water
Dip a rice paper wrapper into warm water, then remove and allow the excess water to drip off. Place the wrapper on a clean chopping board and place the coriander/cilantro first, then the (bell) pepper, carrot and chicken in a row down the middle. Fold the bottom of the wrapper up and over the filling, then fold in the sides, then fold down the top to enclose the filling. Repeat to make another three spring rolls. Brush a little oil over the surface of each spring roll.
Preheat the air-fryer to 180 degrees Celsius/350 degrees Fahrenheit.
Add the rolls to the preheated air-fryer on an air-fryer liner or piece of pierced Gefen Parchment Paper. Air-fry for 10 minutes. Serve immediately with the satay dipping sauce (see below).
To make the satay dipping sauce, mix all ingredients in a bowl.
From The Air-Fryer Cookbook: Quick, Healthy and Delicious Recipes for Beginners by Jenny Tschiesche, Ryland Peters & Small
Photography by Clare Winfield © Ryland Peters & Small 2022
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how can I make these without an air fryer?