Vegetarian Spring Rolls

Pesto Princess © Instant Pot Springrolls

Hello #LoyalRoyals

I love a crispy spring roll dipped in something spicy, like our fresh Coriander & Chilli Pesto, but I’m not keen on deep-frying. So you can imagine my delight at finding that it’s possible to get that perfect, golden brown crunch with the new Instant Pot Duo Crisp™ + Air Fryer! By the way, these vegetarian spring rolls were a whole lot easier to make than we thought, so do try them. 

This brand new appliance from Instant Pot literally gives you every cooking method you can imagine at the touch of a button all in one pot (= minimal washing up!). And the air fryer technology is mind boggling. No more pots of bubbling oil or greasy kitchen tiles! 

Keen to win an Instant Pot Duo Crisp™ + Air Fryer? Head this way.

Fingers crossed for you
HRH Kathleen

You’ll need

3 Tbsp sesame oil (2 Tbsp of which to be used for brushing, once assembled)
1 Tbsp canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 tsp fresh ginger
400g fresh exotic mushrooms
1 Tbsp soy sauce
2 cups cabbage, shredded
1 cup carrots, shredded
2 tsp fish sauce (omit if vegan)
3 Tbsp Pesto Princess Chimichurri Sauce
Salt and pepper, to taste
2 tsp sugar
10 frozen square spring roll wrappers (use phyllo pastry if you can’t find the spring roll wrappers – they are widely available at Asian supermarkets and many large grocery stores)
Fresh coriander and spring onions, to garnish and serve

Pesto Princess © Instant Pot Springrolls

How to

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.

Photography, Recipes and Styling by Michelle Parkin.

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