Seafood Spring Rolls

Prep time: 10 minutes | Cook time: 20 minutes | Serves 4

1 tablespoon olive oil

2 teaspoons minced garlic

1 cup matchstick cut carrots

2 cups finely sliced cabbage

2 (4-ounce / 113-g) cans tiny shrimp, drained

4 teaspoons soy sauce

Salt and freshly ground black pepper, to taste

16 square spring roll wrappers

Cooking spray

1. Spray the air fryer basket with cooking spray. Set aside.
2. Heat the olive oil in a medium skillet over medium heat until it shimmers.
3. Add the garlic to the skillet and cook for 30 seconds. Stir in the cabbage and carrots and sauté for about 5 minutes, stirring occasionally, or until the vegetables are lightly tender.
4. Fold in the shrimp and soy sauce and sprinkle with salt and pepper, then stir to combine. Sauté for another 2 minutes, or until the moisture is evaporated. Remove from the heat and set aside to cool.
5. Put a spring roll wrapper on a work surface and spoon 1 tablespoon of the shrimp mixture onto the lower end of the wrapper.
6. Roll the wrapper away from you halfway, and then fold in the right and left sides, like an envelope. Continue to roll to the very end, using a little water to seal the edge. Repeat with the remaining wrappers and filling.
7. Place the spring rolls in the air fryer basket in a single layer, leaving space between each spring roll. Mist them lightly with cooking spray.
8. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 375ºF (190ºC), and set time to 10 minutes.
9. Flip the rolls halfway through the cooking time.
10. When cooking is complete, the spring rolls will be heated through and start to brown. If necessary, continue cooking for 5 minutes more. Remove from the oven and cool for a few minutes before serving.