Cabbage and Mushroom Spring Rolls

Prep time: 20 minutes | Cook time: 14 minutes | Makes 14 spring rolls

2 tablespoons vegetable oil

4 cups sliced Napa cabbage

5 ounces (142 g) shiitake mushrooms, diced

3 carrots, cut into thin matchsticks

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1 bunch scallions, white and light green parts only, sliced

2 tablespoons soy sauce

1 (4-ounce / 113-g) package cellophane noodles

¼ teaspoon cornstarch

1 (12-ounce / 340-g) package frozen spring roll wrappers, thawed

Cooking spray

1. Heat the olive oil in a nonstick skillet over medium-high heat until shimmering.
2. Add the cabbage, mushrooms, and carrots and sauté for 3 minutes or until tender.
3. Add the ginger, garlic, and scallions and sauté for 1 minutes or until fragrant.
4. Mix in the soy sauce and turn off the heat. Discard any liquid remains in the skillet and allow to cool for a few minutes.
5. Bring a pot of water to a boil, then turn off the heat and pour in the noodles. Let sit for 10 minutes or until the noodles are al dente. Transfer 1 cup of the noodles in the skillet and toss with the cooked vegetables. Reserve the remaining noodles for other use.
6. Dissolve the cornstarch in a small dish of water, then place the wrappers on a clean work surface. Dab the edges of the wrappers with cornstarch.
7. Scoop up 3 tablespoons of filling in the center of each wrapper, then fold the corner in front of you over the filling. Tuck the wrapper under the filling, then fold the corners on both sides into the center. Keep rolling to seal the wrapper. Repeat with remaining wrappers.
8. Spritz the air fryer basket with cooking spray. Arrange the wrappers in the pan and spritz with cooking spray.
9. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 10 minutes.
10. Flip the wrappers halfway through the cooking time.
11. When cooking is complete, the wrappers will be golden brown.
12. Serve immediately.