Air-fryer spring rolls
Make these spring rolls in the air fryer for an easy and fun vegetarian lunch for the family. Serve with the sweet chilli sauce for dipping
Peanut chickpea rice bowl
Serves 4
Easy
Prep:
Cook:
Make a rice bowl that's full of texture thanks to chickpeas and peanuts. It can be cooked in the oven or air-fryer and leftovers kept for lunch the next day
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- 2 x 400g cans of chickpeasdrained and dried using kitchen paper
- small bunch of corianderfinely chopped (save some extra whole leaves to serve, optional)
- 1 carrotcut into matchsticks (no need to peel)
- ½ cucumberseeds scooped out and cut into half-moons
- ½ red cabbagefinely shredded
- 400g brown ricecooked
- sesame seedscrispy onions or sliced red chilli, to serve
For the dressing
- 4 tbsp crunchy peanut butter
- 3 tsp reduced salt soy sauce
- 1 limejuiced
- 1 tbsp chilli oil(optional)
- ½ tsp maple syrupor mild flavoured honey
Nutrition: Per serving
- kcal425
- fat13g
- saturates2g
- carbs53g
- sugars6g
- fibre18ghigh
- protein18g
- salt0.5g
Method
step 1
Heat the oven or air fryer to 200C/190C fan/gas 6. Make the dressing by mixing all of the ingredients together and season lightly. Pour the chickpeas onto a lined baking sheet and toss with half the dressing. Bake for 20-25 mins until crispy and golden. Leave to cool for 5 mins.
step 2
Mix the remaining dressing with enough water to make a pourable consistency. Mix the chopped coriander, carrot, cucumber and red cabbage together in a small bowl, and season lightly.
step 3
Split the rice between bowls, top with the veg mix and crispy chickpeas, then scatter over the coriander leaves, sesame seeds, crispy onions and sliced chilli, if you like.
