8 servings
Prep: 10 mins,
Cooking: 8 mins
Crispy phyllo pastry wrapped spring rolls filled with a leftover friendly pulled lamb filling done simply in the air fryer and served with a DIY sweet chilli dipping sauce.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (12)
For the spring rolls
250 g | pulled lamb |
1 | carrot — cut into thin strips |
1 cup | cabbage — shredded |
1 | spring onion |
fresh ginger — Thumb size piece cut into thin strips | |
15 ml | soy sauce |
5 ml | oil |
2 | phyllo pastry sheets |
For the sweet chilli sauce
1/4 | rice wine vinegar |
1/4 | sugar |
1/2 | water |
1 | birds eye chilli — finely chopped |
Tap for ingredients