How to make air fryer vegetable spring rolls
No need for takeout! These Air Fryer Vegetable Spring Rolls with Peanut Sauce are a delicious lunch or dinner recipe that taste so much fancier than they are to make! Plus, they give you a serving of vegetables & are packed with healthy fats to help you feel satisfied & boost your health. Pair it with your favorite fried rice or miso soup recipe for a complete meal.
Air Fryer Vegetable Spring Rolls with Peanut Sauce
Ingredients
- 8 rice paper wrappers
- 5 romaine lettuce leaves, chopped into strips
- 1 cup fresh basil leaves
- 3/4 cup fresh mint leaves
- 3/4 cup fresh cilantro leaves
- 1 cup shredded carrots
- 1 red bell pepper
- 1/2 cucumber, seeded & cut into matchsticks
- 1 avocado, thinly sliced
- sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup natural creamy peanut butter
- 4 tsp coconut aminos
- 1 tbsp fresh lime juice
- 2 tsp coconut sugar
- 1 tsp sriracha (or to taste)
Directions
- Preheat air fryer to 390 degrees F.
- Working one at a time, wet the rice paper for 10-15 seconds & then transfer to your work surface. Top with lettuce, basil, mint, cilantro, carrots, bell pepper, cucumber, & avocado. Season with salt & pepper, to taste.
- Wrap spring roll tightly. Move to a plate & top with a damp paper towel. Repeat with remaining ingredients.
- Spray air fryer basket with cooking spray. Working in batches as needed, place rolls into the basket & spray with cooking spray.
- Cook rolls for 5 minutes. Flip & cook until brown, about 5 more minutes.
- While cooking spring rolls, whisk together peanut butter, coconut aminos, lime juice, coconut sugar, & sriracha in a small bowl. Serve with spring rolls.
Thank you to Damn Delicious for the delicious inspiration for this recipe.
Delight your guests with this easy & healthy strata recipe
Read to the end for a bonus quick & easy recipe to make with stale bread.
I hate wasting food. It’s one of my biggest pet peeves. So, when the baguette in my fridge went a little stale, I immediately knew what I was going to make: Strata.
Strata is a classic American egg casserole dish made with stale bread cubes, eggs & cheese. It is one of my favorite breakfasts. It’s comforting & filling, but it also has lots of protein & carbs to keep me fueled for my entire morning. And it can be made ahead of time for an easy, grab-and-go breakfast.
Bell pepper & feta strata
Makes: 4 large servings
Ingredients:
- 8 eggs
- 1 cup milk of choice (I like unsweetened almond milk)
- 1/4 cup grated Parmesan cheese
- 8oz day-old baguette, cut into 1-inch cubes
- 2 bell peppers, thinly sliced
- 1/2 cup crumbled feta cheese
- Parsley, for garnish (optional)
- Salt & pepper, to taste
Directions:
- Preheat your oven to 400 degrees F. Spray an 8-inch by 8-inch dish with cooking spray.
- Whisk together eggs, milk, & grated Parmesan cheese. Add salt & pepper, to taste. Toss bread cubes in egg mixture until coated, & then pour into the prepared baking dish.
- In a nonstick pan, sauté bell peppers until soft. Top egg mixture with bell peppers, feta cheese, & fresh parsley.
- Bake for 1 hour, or until the center of the strata is puffed up & the eggs are no longer liquid. Let sit for 5 minutes before slicing. Enjoy!
Bonus Recipe: I had a little extra bread leftover (it was a BIG baguette), so I made fresh croutons. Honestly, I could just eat these as a snack.
Parmesan Croutons
Ingredients:
- 8oz day-old baguette, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- Salt & pepper, to taste
- Grated Parmesan cheese, to taste
Directions:
- Preheat oven to 375 degrees F. Cover a baking pan in foil & spray with cooking spray.
- Toss bread cubes in olive oil until coated. Add salt, pepper, & Parmesan cheese, to taste.
- Bake for 15-20 minutes. Enjoy!
Note: Bread cubes can be stored at room temperature in an airtight container for up to one week.