Air Fryer Veggie Spring Rolls

I am always on a quest to find a healthier version of my all time favorite foods. I love asian food. All of it. Spring rolls, Pad Thai, cashew anything, peanut sauce, rice paper rolls––I love them all!

A few months ago I posted a recipe for air fryer wonton chips.  I found a brand of wonton wrappers and egg roll wrappers that are egg free and oil free. These were a game changer in my house. It’s the trifecta of taste––crunch, salt and fat/oil free! Win-win for everyone. I even came up with a version using Trader Joe’s Everything but the Bagel seasoning. Talk about game changer!!

I had such great success with the wonton wrappers so I knew that an air fryer spring roll would be just as crispy and crunchy and here’s how I did it.

 

 

Air Fryer Veggie Spring Rolls

  • Servings: 10
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Ingredients:

Directions:

Saute broccoli slaw in about a half cup of vegetable broth. If it starts to stick to the pan, add small amount of broth. Season with the garlic and the pepper to taste. I used about 2 teaspoons of the garlic and 1/2 teaspoon of the pepper. You can season to your taste. Add in the mushrooms and continue to cook until softened.  Once the slaw is softened, removed to a bowl. On a clean, flat work surface (a cutting board works well), place one egg roll wrapper with a corner facing you. Place some slaw mix in the middle of the wrapper. Next, take a pastry brush and moisten each edge with water. Fold the bottom corner over the filling and then fold in the sides and gently roll away from you. The water should seal up the roll. Continue in this manner until you have used all the filling. There is probably more slaw mix to fill more than ten rolls, but I stopped at 10.

Place each roll in the air fryer. Depending on the size of your fryer, you may need to cook these in batches. I set mine to 350 degrees and cooked them for about 16 minutes. You’ll want to check them and turn them every few minutes until they are browned on all sides.

These are delicious served with sriracha or a peanut dressing. Enjoy!

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It definitely takes a little practice to get the roll just right. I was very happy with the results. You will have crispy, crunchy spring rolls without any fat or oil. They are completely fat free and vegan. I served them with  the same peanut dressing that I use for my buddha bowls. Feel free to add whatever dip you like, especially sriracha.

I know you’ll enjoy these as much as I do. If you make them, tag me @heidicookplants and let me know how much you love them!

See you in the kitchen soon,

Heidi

 

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Air Fryer Wonton Chips-3 ways

I love chips and I’m not choosy. Give me a potato chip, tortilla chip, pretzel, or sweet potato chip. You name it and I’m there. But, since I’ve been following a WFPB way of eating, I really try to avoid the chips and crackers because we all know it’s just empty calories and no one can ever eat just one. So now you can make these today and enjoy this guilt-free snack while you watch the Super Bowl (or Netflix)!

Enter my beloved air fryer. I just knew there must be some way to make a fat free, oil free yet tasty chip to replace my greasy, calorie-laden kettle chips. While scrolling through the grocery store the other day I spotted a package of wonton wrappers and I quickly looked at the ingredient list and I decided this could be my new chip material. So, I hurried back to the “test kitchen” to see what I could come up with.

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I began with some lofty ideas about making little dessert wontons stuffed with chopped apples and my chocolate hummus, but that didn’t exactly work out as planned. With a few more tries, I came up with 3 chip varieties that anyone can make. The seasoning I used could be adapted to any cuisine. I made some plain, some sweet and some savory. These take just minutes to prepare and are an easy and satisfying snack when you are craving that crunch.

Air Fryer Wonton Chips

  • Servings: varies
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Ingredients:

  • One package of wonton wrappers
  • Aquafaba (the liquid from a can of chickpeas)
  • Zatar seasoning
  • 1 T. sugar mixed with 1 t. china cinnamon
  • Salt and pepper

Directions:   Set your air fryer to 350 degrees. On a flat work surface, lay out 4 wonton wrappers and brush just the tops with the aquafaba. Sprinkle with seasoning and lay the 4 sheets on the air fryer rack. ** You use each seasoning separately to make the flavor you want***  Cook for about 6 minutes, shaking and looking once to make sure they don’t burn. Every machine is different––mine took about 6 minutes. They tend to stick together, but it’s easy to separate the chips once they are done. Continue with the quantity of chips that you desire, sparkling with your seasoning of choice. I made some plain (salt and pepper), some cinnamon sugar and some with the zatar seasoning.

 

 

These would also be delicious served with hummus or guac or even salsa. The next time I make these, I think I’ll use some smoky seasoning to serve with chili. Make them your own with the seasonings and flavors that you like and you will never have to reach for the Lay’s (or Cape Cod Kettle Chips).

I hope that you give these a try. Please tag me on Instagram @heidicooksplants and let me know how you like them. See you in the kitchen soon,

Heidi

Air Fryer Vegan Arancini

Yes! I took the plunge and jumped on the air fryer bandwagon. I had been seeing so many posts and photos showing fabulous culinary creations using this device so I just couldn’t pass up a great Black Friday deal last week.

Krups XL air fryer

I got this Krups XL air fryer . I had to try it out the minute it was delivered, so I quickly cut up some potatoes to make French fries and they were absolutely delicious. If you haven’t seen or heard about the air fryer-it’s a magical machine that “fries” food without the use of any oil. For those of us in the plant based world who avoid adding any oil to foods-this is simply wonderful!

Today in the kitchen I am making arancini-which are Italian rice balls. The first time I had ever had Arancini was at Giada DeLaurentis’ restaurant in Las Vegas years ago (before I was vegan-and I ate cheese!!) I can still remember the delicious appetizer we all shared at our table-creamy risotto-like rice and cheese and Italian seasonings all breaded and lightly fried. I decided, hmmm..I can duplicate that, right?

I used my old standby-Aquafaba- to mimic the egg that you would normally use to coat the balls in the breadcrumbs. I also used a coating mixture of cornmeal and ground flaxseed meal which is a super easy way to get those Omega 3s into your plant based diet.

Here is my plant based version of Italian Arancini:

  • 2 C. cooked short grain brown rice-can be made ahead and room temperature
  • 1/2 C. frozen peas, thawed
  • 1/2 C. finely chopped red pepper
  • 1/4 C. finely chopped raw kale or spinach (I used kale)
  • 2 T. walnut parmesan (recipe below)
  • 2-3 T. marinara sauce–plus additional marinara for dipping
  • 1 t. garlic powder
  • 2 t. dried oregano

For the coating:

  • The aquafaba from one can of chickpeas
  • 1/3 C. ground flaxseed meal
  • 1/3 c. finely ground cornmeal
  • 1 T. walnut parmesan
  • 1 t. kosher salt

For the Walnut parmesan–you take 1/2 cup of raw walnuts, 2 tablespoons of nutritional yeast and 1/2 teaspoon of salt and pulse in a high speed blender or food processor so that it resembles parmesan cheese.

First, I added all the ingredients (rice through oregano) in a large mixing bowl and stirred to combine everything. I used my hands to mix it really well and then formed balls and placed them on a parchment lined cookie sheet.  In a small bowl combine the flaxseed, cornmeal, parmesan and salt. In a separate bowl, pour in the aquafaba.  Next, take one ball at a time and dip in the aquafaba and then roll in the breading and place back on the parchment until all the balls are coated.  Set your air fryer to 350 degrees and place the balls on the rack in the basket and set the timer for 18 minutes. I turned the balls over at 9 minutes so that they would brown evenly. I ended up with 12 balls and cooked them in two batches of 6 so that the basket wasn’t overcrowded.

Vegan Arancin

These are absolutely delicious served with some marinara on the side. You can certainly tweak the seasonings to your taste. I think the next time, I’ll add some red pepper flakes and maybe a touch more salt, but aside from that, I thought they were a very close replication of the cheesy and fried version I remembered.

Air fryer Arancini
Delicious with a side of Marinara!

 

And now I have these chickpeas leftover from the can I opened to use the aquafaba. Next up in the air fryer…fried chickpeas! Stay tuned for the next post and I’ll show you how I made a crispy, crunchy snack with those leftover chickpeas.

Leave me a comment and let me know if you’ve got an air fryer and what fabulous foods you’ve made with yours. See you in the kitchen soon,

Heidi