I have been craving spring rolls, egg rolls, any kind of crispy, crunchy rolls. I had some chicken thigh fillets thawed out, so I figured I could make an easy adobo chicken (I took the vinegar off this recipe--no big reason really, just felt like it) out of my IP, shred the chicken meat, roll it up with some chopped up veggies and air fry them.
INGREDIENTS:
1 lb chicken thigh fillets (skinless, boneless)
2 c chopped carrots
1 1/2 c chopped cremini mushrooms
1 c chopped white onion (or red if you prefer it)
3 c cabbage
salt for seasoning
3 cloves garlic
2 bay leaves
2/3 c soy sauce
1/3 c water
2 TBS avocado oil (used separately)
1/2 tsp black pepper
spring roll wrapper
DIRECTIONS:
I marinated my chicken thighs overnight in the soy sauce, water, bay leaves, pepper, and garlic.
Set IP to "saute," heat up a tablespoon of avocado oil, and once the IP says "hot" place the chicken thighs in and brown each side. After browning, pour in the marinade of soy sauce, water, garlic cloves, bay leaves, and black pepper and pressure cook for 15 minutes.
While chicken is cooking, get a medium sized skillet on the stove to sauté your veggies in. Using the other tablespoon of avocado oil, and over medium-high heat, sauté the carrots, onions, and cabbage until cooked through. You can add broccoli or other veggies you like.
When chicken is cooked, take it out of the IP (leave the marinade in the IP because we'll make a sort of sauce with it), and start shredded it using 2 forks (or if you have a fancy chicken-shredding device).
Once shredded, take a large bowl and mix your shredded chicken with your cooked vegetables. Start spooning them into the spring roll wrappers, roll them nice and tight, and set aside.
Preheat your air fryer to 400F for 5 minutes. It'll help your spring rolls brown and crisp up if you brush it lightly with some oil or spray it with some non-stick cooking spray. I just gave it a light brushing of avocado oil. I cooked them for 6 minutes a side, and made sure to flip them so all sides get nice and crispy--with an enticing light golden brown colour.
Now if you want to make some sauce, just turn the IP back to sauté mode and simmer the marinade. It'll start to reduce and thicken, but a half tablespoon of flour will help speed up the process. I squeeze a little extra lemon juice in it for some zing.
Once all spring rolls and the sauce are done cooking, serve while hot and enjoy!
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