Thai Spring Rolls


Thai Spring Rolls

Cooker Device: 
Power XL


Prep time
Cooking time
Total time


rice paper spring roll wrappers
4 ounces
dry thin rice noodles
1 tablespoon
vegetable oil
1 cup
carrot (shredded)
2 cups
shiitake mushrooms (sliced)
Scallions (chopped)
2 cloves
Garlic (minced)
3 tablespoons
Soy sauce
1 tablespoon
ginger (minced)
3 tablespoons
Soy sauce
1 teaspoon
Sesame oil
2 tablespoons
cilantro (chopped)
Soy Dipping Sauce
1⁄4 cup
Soy sauce
1 teaspoon
chili paste
1 tablespoon
Scallions (minced)


1. Cook rice noodles according to package directions.

2. In a skillet, heat oil and carrots over high heat. Cook, stirring constantly, until carrots begin to soften (about 3 minutes).

3. Add shiitake mushrooms. Cook for an additional 3 minutes.

4. Add scallions, garlic, and ginger. Cook for about 1 minute.

5. Remove from heat. Combine vegetable mixture with cooked rice noodles. Add soy sauce, sesame oil, and cilantro. Set aside to cool.

6. Soak spring roll wrappers, one sheet at a time, in lukewarm water until pliable.

7. Lay out wrappers on a flat, slightly damp counter.

8. Place about ¼ cup rice noodle mixture along the center of each wrapper. Fold edges over the filling and roll from the bottom edge up. Set on top of a damp towel to prevent sticking. Repeat with the remaining wrappers.

9. Preheat the AirFryer to 400º F for 2 minutes.

10. Place 3 spring rolls, seam side down, into the Fry Basket. Cook at 400 for 10 minutes. Flip halfway through cooking cycle. Repeat until all spring rolls are cooked.

11. Make soy dipping sauce: mix soy sauce, chili paste, and minced scallions.

12. Serve hot spring rolls with soy dipping sauce.