A masterpiece of the Plant-based niche. Enjoy crispy, golden spring rolls packed with fresh veggies and mushrooms, air-fried with minimal oil instead of deep-frying.
In a large bowl, combine the mashed tofu, glass noodles, wood ear mushrooms, carrot, and taro. Season with vegan bouillon, pepper, 1 tbsp oil, and sautéed leeks. Mix thoroughly.
Lay a wrapper flat (dampen slightly if using traditional rice paper). Place a spoonful of filling near the bottom and roll it tightly to ensure it does not burst while baking.
Arrange the rolls in the air fryer basket. Lightly spray or brush a very thin layer of oil on the surface of each roll. This is the secret to achieving a golden, crispy crust without deep frying.
Bake at 180°C (350°F) for 10 minutes. Flip the rolls, spray a tiny bit more oil if needed, and bake for another 5 minutes at 200°C (400°F) for an extra crunchy finish.
Q: Can I freeze these?
A: Yes! Roll them up and freeze them in an airtight container. You can pop them straight into the air fryer from frozen, just add a few extra minutes of cooking time.
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