Step 1

If you don't want to add soy curl crumbles skip to the next step. Soak soy curl crumbles with warm water in a bowl for at least 10 minutes while chopping other ingredients. Once softened, drain the water and squeeze most of the water out using your hands.

Step 2

Dice your carrots and celery. Heat 1/2 tsp oil (or a few sprays) in a large pan on medium-high heat and add carrots and celery. Saute for a couple of minutes.

Step 3

Then add minced garlic and mushrooms. At this point you can add the drained & squeezed soy curl crumbles into pan. If you're using firm tofu instead of soy curl crumbles, crumble up the tofu with hands, and add to the pan.

Step 4

Next season your spring roll mixture. Add soy sauce, rice vinegar and mirin (if you have it) or any seasoning of your choice. Mix well in pan. Cook until most of the liquid has evaporated. Give it a taste to see if you want to adjust any of the seasonings or add anything else.

Step 5

Remove the pan off the heat to let it cool a bit.

Step 6

In a wide shallow bowl, add warm water and soak a piece of rice paper for a few seconds (follow the instructions on the package). Lay out the rice paper on a cutting board or clean surface.

Step 7

Add around ⅓ cup to ¼ cup of the cooked mixture to the middle of the rice paper and fold in the sides. Then fold over the mixture from the bottom and roll to create a spring roll.

Step 8

Add a little bit of oil onto your fingers (or spray a couple of sprays with an oil spray) and spread around the spring roll to coat. Repeat with your other spring rolls.

Step 9

Place in the air fryer (not touching each other) and air fry at 370 degrees for around 10-12 minutes (longer if you want a more crispy coating), flipping halfway through if needed.

Step 10

Let it cool down for at least 5-10 minutes before serving with your desired sauce or dip.