Vegetarian Spring Rolls

1. Select ‘Sauté’, press ‘Start’, and heat one tablespoon of sesame oil and one tablespoon canola oil in the Instant Pot. Add the onion, garlic and ginger, and cook until fragrant (a minute or two).
2. Add the mushrooms and soy sauce and cook for a few minutes before adding the cabbage, carrots, fish sauce (if using) and Pesto Princess Chimichurri Sauce. Season with salt and pepper and cook until the cabbage has wilted. Press the ‘Cancel’ button to reset the programme.

   

3. Transfer the veggies to a paper towel–lined plate. This will ensure your spring rolls don’t go soggy! Wipe out or rinse the Instant Pot.
4. Fill a small bowl with water. Working with one spring roll wrapper at a time, place it on a work surface positioned in a diamond shape (cover the other wrappers with a damp cloth so they don’t dry out).
5. Spread 1/4 cup of the filling in a horizontal line on the lower third of the wrapper, leaving at least a 1 cm border around the filling. Dip your finger into the bowl of water and moisten the edges of the wrapper. Fold the bottom corner over the filling, encasing it. Fold in the left and right corners towards the centre and roll the wrapper away from you into a tight cylinder. Transfer to a plate and repeat with the remaining wrappers and filling.
6. Insert the Air Fryer basket into the Instant Pot. Working in batches, brush the spring rolls generously with sesame oil and arrange a single layer of rolls in the Air Fryer basket, making sure they don’t touch. Insert the basket into the pot and attach the Air Fryer lid. Press the ‘Air Fry’ button and set the cook time for 10 to 14 minutes at 200°C, then press ‘Start’.
7. When the cooking time is up, the spring rolls should be golden brown. If a darker colour is desired, cook for 2 more minutes. Use tongs to carefully transfer the spring rolls to a plate. Repeat to cook the remaining batches.

   

Serve with Pesto Princess Coriander & Chilli Pesto for dipping.

Notes on cooking without an Instant Pot:
Cook the veg on the stove top in a large wok and follow steps 1 to 5. In a large pot, heat about 8 cm of frying oil. To check if the oil is hot enough, dip the handle of a wooden spoon or a chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles vigorously, then the oil is too hot and needs to cool off a touch. Working in batches, gently lower the spring rolls into the hot oil, making sure they don’t touch and fry for 4–5 minutes until golden brown. Use tongs to carefully transfer the spring rolls to a plate. Repeat to cook the remaining batches.