Spring Rolls
45 min.
Easy
Low
If you love crunchy spring rolls but you’re trying to “eat clean”… this recipe is the perfect middle ground: fresh vegetables, lean protein, and that crispy air-fryer finish plus the flavor punch of teriyaki garlic arrachera. And yes… It’s healthy enough to flex it on Instagram.
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Arrachera steak
(skirt steak), (400 g)
Teriyaki sauce
4 tbsp (60 ml)
Garlic cloves
4 cloves, chopped into tiny pieces
Veggies
(all thin strips)
Red bell pepper
1 medium, thin strips
Carrot
1 medium, grated
Zucchini
1 medium, thin strips
Purple onion
1/2 medium, thin strips
Broccoli
1 cup, thin thin strips (use florets and stem)
Rice paper sheets
8 sheets
Nori seaweed sheets
4 sheets (cut in half → 8 pieces)
Egg
3 egg, beaten (used to soften + hydrate the rice paper)
Alfalfa sprouts
to taste
Soy sauce
Soy sauce or teriyaki sauce, your preference
45 min.
Slice arrachera into strips or keep as a steak. In a bowl, mix: teriyaki sauce chopped garlic Coat the meat well and marinate 15–30 minutes.
Preheat air fryer to 390°F / 200°C Place steak in basket (avoid overcrowding). Cook on ROAST for 30 minutes Rest the steak 5 minutes, then slice into thin strips. Resting keeps it juicy and makes slicing easier.
Place veggies (pepper, zucchini, onion, broccoli) in the air fryer basket. Cook in an air fryer for 8 minutes at 390°F / 200 °C. Remove and let cool slightly. Keep the carrot grated (no need to air fry it fully; it can soften from the heat inside the roll). If you want it softer, you can air fry it 2–3 min, but 8 min is usually too much for grated carrot.
Beat 1 egg in a bowl. Lightly dip/brush the rice paper with egg until flexible. Place 1/2 nori sheet on top of the rice paper. Add filling: arrachera strips, air-fried vegetables, and grated carrot. Roll tightly like a burrito: fold sides, roll forward. Egg helps the rice paper stay soft, sealed, and improves the final crisp texture.
Preheat air fryer: 390°F / 200°C. Place spring rolls in the basket, not touching. Cook 15 minutes total. Flip at 10 minutes using kitchen tongs. Finish until golden and crispy.
Top with alfalfa sprouts Serve with soy sauce or teriyaki sauce on the side.
Serving:
4
45 min.
Easy
Low
If you love crunchy spring rolls but you’re trying to “eat clean”… this recipe is the perfect middle ground: fresh vegetables, lean protein, and that crispy air-fryer finish plus the flavor punch of teriyaki garlic arrachera. And yes… It’s healthy enough to flex it on Instagram.
Arrachera steak
(skirt steak), (400 g)
Teriyaki sauce
4 tbsp (60 ml)
Garlic cloves
4 cloves, chopped into tiny pieces
Veggies
(all thin strips)
Red bell pepper
1 medium, thin strips
Carrot
1 medium, grated
Zucchini
1 medium, thin strips
Purple onion
1/2 medium, thin strips
Broccoli
1 cup, thin thin strips (use florets and stem)
Rice paper sheets
8 sheets
Nori seaweed sheets
4 sheets (cut in half → 8 pieces)
Egg
3 egg, beaten (used to soften + hydrate the rice paper)
Alfalfa sprouts
to taste
Soy sauce
Soy sauce or teriyaki sauce, your preference
45 min.
Slice arrachera into strips or keep as a steak. In a bowl, mix: teriyaki sauce chopped garlic Coat the meat well and marinate 15–30 minutes.
Preheat air fryer to 390°F / 200°C Place steak in basket (avoid overcrowding). Cook on ROAST for 30 minutes Rest the steak 5 minutes, then slice into thin strips. Resting keeps it juicy and makes slicing easier.
Place veggies (pepper, zucchini, onion, broccoli) in the air fryer basket. Cook in an air fryer for 8 minutes at 390°F / 200 °C. Remove and let cool slightly. Keep the carrot grated (no need to air fry it fully; it can soften from the heat inside the roll). If you want it softer, you can air fry it 2–3 min, but 8 min is usually too much for grated carrot.
Beat 1 egg in a bowl. Lightly dip/brush the rice paper with egg until flexible. Place 1/2 nori sheet on top of the rice paper. Add filling: arrachera strips, air-fried vegetables, and grated carrot. Roll tightly like a burrito: fold sides, roll forward. Egg helps the rice paper stay soft, sealed, and improves the final crisp texture.
Preheat air fryer: 390°F / 200°C. Place spring rolls in the basket, not touching. Cook 15 minutes total. Flip at 10 minutes using kitchen tongs. Finish until golden and crispy.
Top with alfalfa sprouts Serve with soy sauce or teriyaki sauce on the side.
Serving:
4
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