Knapperige, goue lenterolletjies gevul met geurige groente en hoender — sonder diepbraai. Perfek as
voorgereg, snack of party-kos wat almal begeer.
Porsies: 4 porsies (12 rolletjies)
Pan/Pot: 5 L of groter — bak 6 op ‘n slag
Voorbereidingstijd: 25 min
Moeilikheidsgraad: Madium
BESTANDDELE
• 12 lenterol-deegvelle (spring roll pastry — in die vrieskas by Asiese winkels)
• VULSEL: 200 g hoenderbors, fyngekap en gebraai
• 150 g koolslaai-mengsel (of fyn gesnyde kool)
• 1 wortel, fyngerasper
• 2 lente-uie, fyngekap
• 2 knoffelhuisies, fyngekap
• 15 ml sojasous
• 10 ml sesamolie
• 5 ml vars gemmer, gerasper
• Sout en peper
• 15 ml mieliestysel gemeng met 15 ml water (om te seël)
• Olie-spuit
• Soetrissoniesous om te bedien
METODE
1. Maak vulsel: braai knoffel en gemmer in 'n bietjie sesamolie. Voeg hoender, kool, wortel en lente-ui by. Roer sojasous in. Braai tot groente sag is. Laat heeltemal afkoel — warm vulsel maak die deeg pap.
2. Plaas deegvel op skoon oppervlak in 'n diamant-vorm. Plaas 2–3 eetlepels vulsel naby onderste hoek.
3. Vou onderste hoek oor vulsel, vou sykante in, rol stewig op. Smeer mieliestysel-pasta op laaste hoek om toe te seël.
4. Herhaal met oorblywende velle en vulsel. Spuit alle rolletjies deeglik met olie-spuit.
5. Voorverhit lugbraaier 195°C. Plaas 6 rolletjies op 'n slag, naatsy na onder. Bak 5–6 minute, draai versigtig om, bak nog 5–6 minute tot goudbruin en bros. Bedien dadelik met soetsuur-sous.
VOEDINGSWAARDE
Kalorieë: 220 kcal
Proteïen: 14 g
Koolhidrate : 26 g
Vet: 6 g
Vesel: 2 g
Natrium: 380 mg
Wenk: Die vulsel MOET heeltemal koud wees voor inrol — warm vulsel skep stoom wat die deeg pap maak. Spuit
die rolletjies baie ruim met olie vir ‘n goue, knapperige kors wat soos gebraai lyk.
English
Air Fryer Spring Rolls
Crispy, golden spring rolls filled with flavourful vegetables and chicken — without deep frying. Perfect as a
starter, snack or party food that everyone craves.
Servings: 4 servings (12 rolls)
Pan/Pot: 5 L or larger — cook 6 at a time
Prep time: 25 min
Difficulty: Madium
INGREDIENTS
• 12 spring roll pastry sheets (in the freezer section at Asian stores)
• FILLING: 200 g chicken breast, finely chopped and cooked
• 150 g coleslaw mix (or finely shredded cabbage)
• 1 carrot, grated
• 2 spring onions, finely chopped
• 2 garlic cloves, minced
• 15 ml soy sauce
• 10 ml sesame oil
• 5 ml fresh ginger, grated
• Salt and pepper
• 15 ml cornflour mixed with 15 ml water (for sealing)
• Oil spray
• Sweet chilli sauce to serve
METHOD
1. Make filling: fry garlic and ginger in a little sesame oil. Add chicken, cabbage, carrot and spring onion. Stir in soy sauce. Cook until vegetables are soft. Allow to cool completely — warm filling makes the pastry soggy.
2. Place pastry sheet on clean surface in a diamond shape. Place 2–3 tablespoons of filling near the bottom corner.
3. Fold the bottom corner over the filling, fold in the sides, roll up firmly. Brush cornflour paste on the last corner to seal.
4. Repeat with remaining sheets and filling. Spray all rolls thoroughly with oil spray.
5. Preheat air fryer 195°C. Place 6 rolls at a time, seam-side down. Cook 5–6 minutes, turn carefully, cook another 5–6 minutes until golden and crispy. Serve immediately with sweet chilli sauce.
NUTRITION
Calories: 220 kcal
Protein : 14 g
Carbohydrates: 26 g
Fat: 6 g
Fiber: 2 g
Sodium : 380 mg
Tip: The filling MUST be completely cold before rolling — warm filling creates steam that makes the pastry soggy.
Spray the rolls very generously with oil for a golden, crispy crust that looks deep-fried.
