Crunchy on the outside and juicy on the inside, this easy recipe is packed with tender veggies and rice noodles, and served with a homemade peanut sauce for dipping!
You'll only need cabbage, carrots, and a few other simple ingredients to make this easy recipe.
Whisk together peanut butter, peanut oil, soy sauce, and chili oil in a small bowl. Set it aside.
Add cabbage and carrots to boiling water and blanch for 2-3 minutes. Then remove using strainer or slotted spoon.
Add noodles, cabbage, and carrots to a mixing bowl and cool for 10-15 minutes.
Add garlic, oyster sauce, ginger, sesame oil, rice vinegar, shao xing wine, soy sauce, and ground white pepper. Toss to combine.
Add 2-3 tablespoons of filling to each egg roll wrapper, leaving 1″ edge.
Wrap left and right sides inward. Then fold the 1″ edge over filling, roll, and seal with water.
Spray spring rolls with cooking oil and cook at 390 F for 2-3 minutes until golden and crispy.
Remove the spring rolls from the air fryer and serve them with peanut sauce on the side. Enjoy!