Air-Fried Chicken & Cabbage Spring Rolls

For the filling

• 2 cups shredded cooked chicken breast
• 3 cups green cabbage, finely shredded
• 1 large carrot, julienned
• 1 tsp fresh ginger, grated
• ½ tsp low-sodium chicken bouillon
• 2 tbsp water

For wrapping

• 12 spring roll wrappers
• cooking spray (a light mist)

To serve

• 2 cups cooked jasmine rice
• Ginger-Soy Dip (see sauce recipe)

For the filling

1. 1Mist a nonstick skillet with cooking spray. Add cabbage, carrot and water; cook over medium 6–8 minutes until fully soft. Cooking the cabbage first keeps it gentle on the stomach.
2. 2Stir in ginger, bouillon and chicken. Cook 1 minute, then cool for 10 minutes so the wrappers don't tear.

For the rolls

1. 3Place 3 tbsp filling near one corner of a wrapper. Fold the corner over, tuck the sides in, and roll tightly. Seal the tip with a dab of water.
2. 4Mist the rolls lightly with cooking spray.
3. 5Air fry at 400°F for 8–10 minutes, flipping once halfway, until golden.

Plating

1. 6Serve 3 rolls per person with jasmine rice and a small bowl of Ginger-Soy Dip.