Air-Fried ‘Egg’ Rolls

With spicy General T’so style sauce

With sweet chili sauce

Air-Fried Vegan Chinese “Egg” Rolls

Ingredients

• 6 8-inch spring roll pastry sheets

• 3 small zucchinis, finely shredded

• ½ onion, shredded

• ½ small head nappa cabbage, shredded

• 1 tsp coconut aminos

• ¼ tsp garlic powder

• 1/8 tsp ground ginger

• Optional dipping sauce(s) – see below

Method

1. Preheat large skillet, wok or sauté pan over medium-high heat

2. Layer veg into hot pan in this order: onion, zucchini, cabbage; cover, reduce heat to medium and give it a few minutes to cook undisturbed. The onion on the bottom will help prevent sticking, as will the liquid being released from the veg as they cook

3. Remove lid, add spices and seasonings and toss well. Continue cooking, uncovered, to allow liquid to evaporate, stirring often to keep veg from sticking. Increase heat if necessary to facilitate liquid evaporation. To avoid mushy veg don’t overcook

4. Spoon veg into fine strainer placed over a bowl and set aside to drain until cool enough to handle. You can fill and cook egg rolls now or set it aside until you’re ready to prepare and serve the egg rolls

5. One at a time lay spring roll pastry sheet on silicone sheet or wax paper, spoon 1/3 to ½ cup veg onto pastry, roll completely, fold ends under and place seam-side down on baking sheet lined with silicone baking sheet or parchment paper

6. Air-fry @ 350-degrees for approximately 10 minutes per side or until browned to your liking

Dipping sauce

– 1 tbsp goguchang

– 2 tsp maple syrup

– ¼ tsp coconut aminos

– ¼ tsp garlic powder

– 1/8 tsp ground ginger

Recipe Notes

– during the sauté process veg will cook down quite a bit

– to sub brown rice paper wrappers for the pastry, allow cooked veg to cool completely before filling wrappers; then dip each wrapper into tepid water for a few seconds, place on silicone sheet; fill and bake as above, checking often to avoid over-baking. To avoid mushy rolls be sure veg is very well drained

– For those desiring the classic deep-fried taste and mouth-feel without the mess and hassle I’m guessing that if the rolls are sprayed or brushed with oil prior to cooking the resulting product might be more to your liking, but I’ve not tested this theory

Cheers!

Extra-thick Onion Focaccia Bread

Inspired by Jenny Can Cook’s no-knead bread recipe

  • 360g flour
  • 1.5 cups very warm tap water
  • 1 tsp salt
  • 1/4 rounded tsp active yeast
  • 1 sweet onion, half diced, the other half thinly sliced
  • 2 tsp oil, divided
  1. Add dry ingredients in large bowl and mix to combine
  2. Add water and using silicone spatula/spreader mix by hand until almost completely combined; add 1 tsp oil and minced onion and stir until all dry ingredients are incorporated
  3. Cover bowl with plastic wrap, place in oven set to “proof” or warm spot until at least doubled in size
  4. Turn dough out onto floured surface, dust with additional flour, fold the dough over onto itself a few times, place into covered Dutch oven lined with parchment paper, set aside in proof oven or warm spot until dough rises again
  5. Meanwhile, preheat oven to 375. Drizzle remaining oil on top, gently sprinkle with sliced onion, cover and bake 30 minutes. Remove cover and bake 20-30 minutes longer
  6. Best to cool partially prior to slicing