Air-fried mushroom and pork spring rolls

Roughly chop mushrooms. Peel and finely dice onion. Remove pork from the fridge and spring roll pastry from the freezer. 

Heat a tablespoon of the oil in a large frying pan over medium heat. Add onion and cook, stirring, for 2-3 minutes until lightly caramelised and translucent. Transfer to a bowl and set aside. 

Return pan to heat, add remaining oil and cook mushrooms, stirring, until browned, about 3 minutes. Transfer to the bowl with onion. 

Return pan to heat, increase heat to high and add mince. Using a spatula, break up the meat into small granules and cook for 5 minutes for the meat to caramelise gently and cook through. Return onion and mushroom to the pan. Reduce heat to medium. Add hoisin sauce and stir to combine. Remove from heat. 

Take a pastry sheet and place on a plate with one corner facing you. Dollop on about ½ cup of the the pork and mushroom filling across the sheet, just below the centre line (roughly the amount equal to a thick sausage). 

Working from the corner closest to you, fold the pastry over the filling. Fold in the sides and then roll the spring roll quite tightly. Repeat with remaining filling and pastry sheets. 

Preheat air-fryer at 220C for 5 minutes. Spray spring rolls with some olive oil all over. Air-fry in batches of 3-4, in a single layer, for 5 minutes.  

Serve warm with soy sauce or dressing on the side, if using.


*Note: you can buy frozen spring roll pastry in most supermarkets and Asian grocers. We used the large spring roll sheets, 21.5cm a side.