Air-fried ramen spring rolls

Nutritional information

• Per serving (1 roll): calories 103; protein
• 3 g; fat
• 3 g; carbohydrates
• 17 g; fiber
• 1 g; iron
• 0 mg; calcium
• 14 mg; sodium
• 244 mg

These amazing

Ingredients

2 packs of dry ramen of 85 g each (excluding broth bags)

30 ml (2 tbsp) of roasted camelina oil Signé Caméline

1 carrot cut into julienne strips

1 red bell pepper, cut into julienne strips

1 zucchini cut into julienne strips

15 ml (1 tbsp) chopped garlic

15 ml (1 tbsp) chopped ginger

80 ml (1/3 cup) chopped green onions

30 ml (2 tbsp) of oyster sauce

10 rice sheets

For the spicy mayo:

125 ml (1/2 cup) of mayonnaise

10 ml (2 tsp) of roasted camelina oil Signé Caméline

5 to 10 ml (1 to 2 tsp) of sriracha (to taste)

1/2 lime (zest and juice)

Steps

In a large pot of boiling water, cook the ramen for 3 minutes. Drain.

In a large pan, heat half of the camelina oil over medium heat. Cook the carrot, pepper, and zucchini for 3 to 4 minutes.

Add the garlic and ginger, then continue cooking for 1 minute while stirring.

Add the green onions, oyster sauce and ramen noodles, then stir. Remove from heat and let cool slightly.

In a shallow dish filled with lukewarm water, immerse a rice paper sheet for about 1 second to soften it. Lightly oil your work surface, then place the rice paper sheet on it.

About 2.5 cm (1 in) from the edge of the rice paper, place 80 ml (1/3 cup) of the ramen mixture. Fold the sides of the rice paper over the filling and roll tightly. Cover with a damp cloth and set aside. Make the remaining rolls in the same way.

Brush the rollers with the remaining camelina oil.

Preheat the air fryer to 205°C (400°F).

Place the rolls in the air fryer basket, without overlapping them. Cook for 12 to 15 minutes, turning the rolls halfway through cooking, until crispy.

Meanwhile, in a bowl, mix together the ingredients for the spicy mayo.

Serve the rolls with the spicy mayo.