Spring Rolls with Sweet Chili Sauce

Instructions

• 1Heat the sesame oil in a saucepan over medium heat. Add the ginger and garlic and cook stirring for 30 seconds, until fragrant. Add the cabbage, carrot and onion and cook, for 3 minutes, until soft.
• 2Add the pork and cook, stirring, for 2 minutes, breaking up the lumps, until just cooked. Add the soy and oyster sauce.
• 3Spread in a shallow dish and refrigerate for 30 minutes. A cold filling will stop the wrappers going soggy.
• 4Mix the cornstarch and water together.
• 5Cover the wrappers with a damp towel to prevent them from drying out. Working with one wrapper at a time, spoon 3 tablespoons of the filling on the wrapper, just below the halfway line. Fold in the bottom then sides and roll to enclose the filling. Brush a little cornstarch mixture along the top edge and roll up tightly to seal.
• 6Repeat with the remaining wrappers and filling. Cover to prevent them from drying out.
• 7The oven will preheat.
• 8While preheating, generously brush the spring rolls with the grapeseed oil so they can crisp. Place them spread apart in the air fry basket.
• 9Once preheated, place the basket in rack position 3 and start the timer. When the Rotate Remind signals, rotate the basket.
• 10Meanwhile, combine the sauce ingredients.
• 11Serve with the sauce.