- Heat olive oil over medium heat in a large skillet. Add cabbage and carrot mix and mushrooms. Cool for 3-4 minutes, stirring regularly until vegetables are lightly softened.
- Add Takumi and cook for 1 minute longer. Transfer mixture to a bowl.
- Place 1 rice paper in a shallow bowl filled with lukewarm water for about 25 seconds. Transfer softened rice paper sheet to a plate.
- Add ⅓ cup of cabbage mushroom filling to center of rice paper and fold over bottom, then sides and then roll towards the top.
- Place into greased basket of air fryer. Repeat with remaining filling and rice paper. Work in 2 batches, leaving space between rolls in the air fryer. Mist the tops of rolls with cooking spray.
- Air fry at 390ºF for 5 minutes. Gently flip rolls and air fry for 4-5 minutes longer. Cool rolls in air fryer basket at room temperature for 5 minutes before removing from the basket.
- Repeat with remaining rolls. Serve warm garnished with chopped green onions and extra Takumi for dipping.
Air Fried Cabbage and Mushroom Rice Paper Rolls
Yield
8
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
2 tablespoons olive oil
6 cups shredded cabbage and carrot mix
4 ounces mushrooms of choice, sliced
¼ cup Kikkoman® Teriyaki Takumi, Garlic & Green Onion
8 rice paper sheets
For serving
2 tablespoons green onions, chopped
Kikkoman® Teriyaki Takumi, Garlic & Green Onion, for dipping
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
