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2. Add water and sugar; stir. Bring mixture to a boil and cook until
sugar is dissolved. Add the cornstarch mixture to the pot and stir.
Boil while stirring, to thicken, at least 1 minute.
3. Remove pot from heat, add the salt and, with a hand blender or
blender, blend on High until chile slices and garlic are puréed and
mixture is homogeneous. Enjoy hot, or allow to cool to room
temperature. NOTE: Dip will become thicker and more gelatinous as
it cools.
4. Make the Spring Rolls: Put all of the filling ingredients, except the
tofu, into a mixing bowl. Combine and reserve. Put AirFryer Basket
onto the Baking Pan. Reserve.
5. Place one piece tofu in the center of one wrapper, and top with about
1 tablespoon of filling. Fold the bottom of the wrapper upward, over
the filling. Fold the right side over and then the left, and roll up to
secure the spring roll. Brush the edge with water to seal. Transfer to
assembled basket. Reserve and repeat with remaining wrappers.
Spray both sides of the spring roll with oil.
6. Put the assembled Baking Pan into rack Position 2. Set to AirFry at
400°F for 10 minutes. Cook until golden brown on all sides. Flip half-
way through cooking if necessary.
7. Serve immediately with the Sweet Chile Dipping Sauce.
Nutritional information per serving of Sweet Chile Dipping Sauce (1 tablespoon):
Calories 14 (1% from fat) • carb. 3g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg
sod. 29mg • calc. 1mg • fiber 0g
Nutritional information per Spring Roll:
Calories 53 (34% from fat) • carb. 7g • pro. 2g • fat 2g • sat. fat 0g • chol. 1mg
sod. 152mg • calc. 22mg • fiber 1g
Veggie Sticks with Herbed Yogurt Dip
The vegetables in this recipe can be substituted with any of
your favorites.
Makes 4 to 6 servings
Herbed Yogurt Dip:
1 garlic clove
1 tablespoon fresh mint leaves
7 ounces plain, non-fat Greek yogurt
1 teaspoon fresh lemon juice
¼ teaspoon kosher salt, divided
Veggie Sticks:
½ cup unbleached, all-purpose flour
3 large eggs, beaten well
1½ cups panko breadcrumbs
2 tablespoons grated Pecorino Romano cheese
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon kosher salt
1 medium zucchini (about 6 ounces), cut into ¼-inch thick
pieces, about 3 inches long
10 string beans (about 2 ounces), trimmed
1 avocado, pitted and cut into 8 slices
Olive oil, for spraying
Lemon, for serving, optional
1. Prepare Herbed Yogurt Dip: Put garlic and mint into the work bowl of
a mini food processor. Pulse until roughly chopped. Scrape down
sides; add yogurt, lemon juice and salt. Process on High until com-
pletely puréed and homogeneous. Transfer to a serving bowl, cover,
and refrigerate until ready to use.
2. Make Veggie Sticks: Place the AirFryer Basket onto the Baking Pan.
Reserve. Put the flour and eggs into 2 separate, individual containers
large enough to dip the vegetables into. Combine the panko, cheese,
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