stdClass Object
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[ip] => 3.222.251.91
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.222.251.91 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.32.168 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.222.251.91
)
Step-by-step instruction without your screen going to sleep
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Utensils
Large Saute Pan
Step 1
Place a wok or sauté pan over medium heat until hot.
Step 2
Add the sesame oil, garlic, ginger, mushrooms, cabbage, carrot, and salt. Cook for 3 to 4 minutes, stirring often, until the cabbage is lightly wilted. Remove the pan from the heat.
Step 3
Gently run a rice paper under water. Lay it on a flat nonabsorbent surface (such as a countertop). Place about 1/4 cup of the cabbage filling in the middle. Once the wrapper is soft enough to roll fold the bottom up over the filling, fold in the sides, and roll the wrapper all the way up. (Basically, make a tiny burrito.)
Step 4
Repeat step 3 to make the remaining spring rolls until you have the number of spring rolls you want to cook right now (and the amount that will fit in the air fryer basket in a single layer without them touching each other). Refrigerate any leftover filling in an airtight container for about 1 week.
Step 5
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select START/STOP to begin.
Step 6
Once the unit is preheated, spray the crisper plate and the basket with cooking oil. Place the spring rolls into the basket, leaving a little room between them so they don’t stick to each other. Spray the top of each spring roll with cooking oil.
Step 7
Select AIR FRY, set the temperature to 390°F, and set the time to 9 minutes. Select START/STOP to begin.
Step 8
When the cooking is complete, the egg rolls should be crispy and lightly browned. Serve immediately, plain or with a sauce of choice.
Place a wok or sauté pan over medium heat until hot.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 2 of 8
Add the sesame oil, garlic, ginger, mushrooms, cabbage, carrot, and salt. Cook for 3 to 4 minutes, stirring often, until the cabbage is lightly wilted. Remove the pan from the heat.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 3 of 8
Gently run a rice paper under water. Lay it on a flat nonabsorbent surface (such as a countertop). Place about 1/4 cup of the cabbage filling in the middle. Once the wrapper is soft enough to roll fold the bottom up over the filling, fold in the sides, and roll the wrapper all the way up. (Basically, make a tiny burrito.)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 4 of 8
Repeat step 3 to make the remaining spring rolls until you have the number of spring rolls you want to cook right now (and the amount that will fit in the air fryer basket in a single layer without them touching each other). Refrigerate any leftover filling in an airtight container for about 1 week.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 5 of 8
Insert the crisper plate into the basket and the basket into the unit. Preheat the unit by selecting AIR FRY, setting the temperature to 390°F, and setting the time to 3 minutes. Select START/STOP to begin.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 6 of 8
Once the unit is preheated, spray the crisper plate and the basket with cooking oil. Place the spring rolls into the basket, leaving a little room between them so they don’t stick to each other. Spray the top of each spring roll with cooking oil.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 7 of 8
Select AIR FRY, set the temperature to 390°F, and set the time to 9 minutes. Select START/STOP to begin.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
Step 8 of 8
When the cooking is complete, the egg rolls should be crispy and lightly browned. Serve immediately, plain or with a sauce of choice.
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
290g
thinly sliced shiitake mushrooms
356g
chopped green cabbage
1/2 tsp
sea salt
110g
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
4 teaspoons
toasted sesame oil
6
medium garlic cloves, minced or pressed
1 tablespoon
grated peeled fresh ginger
2 cups
thinly sliced shiitake mushrooms
4 cups
chopped green cabbage
1/2 tsp
sea salt
1 cup
grated carrot
16
rice paper wrappers
Cooking oil spray (sunflower, safflower, or refined coconut)
Gluten-free sweet and sour sauce or Thai sweet chili sauce, for serving (optional)
