Ingredients
Scale
- 8 spring roll wrappers
- 1 cup ground chicken
- 1 cup shredded carrots
- 1 cup shredded cabbage
- ½ cup diced bell peppers
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp olive oil (for brushing)
- Sweet chili sauce (for dipping)
Instructions
- Prepare the filling: In a skillet over medium heat, sauté garlic and ginger in olive oil until fragrant. Add ground chicken, cooking until browned. Stir in carrots, cabbage, and bell peppers; drizzle with soy sauce and cook for 5 minutes.
- Assemble the spring rolls: Place a wrapper on a clean surface, spoon about 2 tablespoons of filling on one end, fold in sides, and roll tightly from bottom to top.
- Preheat the air fryer: Set to 375°F (190°C) for about 5 minutes.
- Brush with oil: Lightly coat each spring roll with olive oil.
- Air fry: Arrange spring rolls in a single layer in the basket and cook for about 8 minutes until golden brown.
- Serve immediately with sweet chili sauce.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 spring roll
- Calories: 130
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg