METHOD

For the dipping sauce:
Place all the ingredients in a small bowl.
Mix well and set aside until serving.

For the spring rolls:
Soak the vermicelli noodles in room temperature water for 10-15 minutes until soft.
Drain, roughly chop and set aside.

Heat sesame oil in a wok or large frying pan over high heat.

Add cabbage, carrots, bean sprouts and spring onions.
Cook briefly, stirring frequently.
Pour in the Denny Asian-Style Stir Fry Plant Based Cook-In Sauce.
Cook for a few extra minutes until the vegetables are just tender and well glazed in the sauce. Taste to adjust seasoning.

Remove from the heat and cool the mixture on a large baking tray.

Once cool, add vermicelli noodles and fresh coriander.
Mix well.

To assemble the spring rolls:
Combine the flour and water to make a paste to seal the rolls.

Lay a spring roll wrapper down with a corner pointed towards you.
Add about 4 tablespoons of filling to the lower third of the wrapper.
Roll from the bottom corner towards the top, keeping the roll nice and tight.
Roll until almost half way up, then stop.

Fold the left and right corners in towards the centre.
Spread a little of the flour paste onto the top corner of the roll.
Finish rolling up the spring roll to seal and repeat the process with the rest of the filling.

Preheat air fryer to 190˚C.

Brush spring rolls well with olive oil.
Place them in the air fryer basket, well spaced apart.
Cook as many batches as necessary in order to keep good airflow around them.

Air fry for 7 minutes and then turn over for another 3.

Serve the generous warm spring rolls on a serving platter alongside the sauce for plenty of dipping.