Ingredients
green onions (thinly sliced, for dipping sauce)
Sesame seeds (for dipping sauce)
1/2 teaspoon sugar
1/2 teaspoon chili paste
1 tablespoon sesame oil
2 tablespoons rice wine
1/4 cup soy sauce (for dipping sauce)
Olive oil (or canola oil, as needed)
2 cups cabbage (thinly sliced, or pre-packaged slaw mixture)
1 teaspoon black pepper
1/4 cup green onions (thinly sliced)
1/2 pound raw shrimp (cleaned)
1/2 teaspoon fresh grated ginger
1 pound ground pork
1 clove minced garlic
2 tablespoons cornstarch
3 tablespoons soy sauce
Step by step
Special Equipment: KitchenAid® Dual Convection Oven with Air Fry Basket OR Induction Range with Air Fry
In a small bowl, whisk together soy sauce and cornstarch. Set aside.
Heat a skillet on medium high heat and add 1 tablespoon of oil. Add minced garlic to the pan and saute for about a minute, stirring constantly to prevent scorching. Add pork and ginger and cook, stirring constantly, until just a bit of pink remains. Then, add in the chopped shrimp, chopped green onions, soy sauce mixture, black pepper, and cabbage. Reduce heat to medium, cover the skillet and allow to cook undisturbed for 1 minute, then uncover and stir to fully incorporate all ingredients. Remove from heat, cover, and allow to cool.
Separate the pastry wrappers and cover them with a moist paper towel to prevent drying out. To assemble a spring roll, lay a sheet of pastry on a clean work surface in front of you as a diamond, with one corner pointing directly at you. Spoon about 1 1/2 - 2 heaping tablespoons of filling about 1 inch above the bottom point of the pastry, and spread the filling into an even horizontal line. (Leave 1 inch of space between the filling and the side edges of the pastry.) Fold the point closest to you up over the filling, then fold the left and right corners in over the filling. Roll away from yourself, being sure to roll as firmly as possible to contain the filling. When fully rolled, dip your finger in a bit of egg wash and moisten all edges of the pastry edge to fully seal it. Set the spring rolls aside as you go, and cover with plastic wrap to prevent drying out.
Set the oven to air fry, temperature of 425°F/204°C, and 15 minutes. While the oven is preheating, spray the basket or pan and fill with spring rolls, being sure to leave about 1 inch of space between them. Spray the full exterior of the rolls (top and bottom) with oil. Once the oven has preheated, insert the basket or pan into the oven on the middle level.
After about 8 minutes of cooking, open the oven and give the basket or pan a swift back and forth motion to roll the egg rolls and quickly close the door. Begin checking for doneness around 12-13 minutes. Rolls should be golden brown and crispy when done.
For the soy dipping sauce, combine the soy sauce, rice wine, sesame oil, chili paste, sugar, sesame seeds, and green onions in a bowl.
Serve with fresh mint, green leaf lettuce, and the dipping sauce.