Zucchini Cottage Cheese Spring Rolls (Air Fryer).

Ingredients

Wrapper & Vegetable Layer

• 8 round Rice Paper Sheets (8-inch / 20cm wrappers)
• 2 medium Zucchini (sliced paper-thin lengthwise using a mandoline)
• ½ tsp Fine Sea Salt (for drawing moisture out of zucchini)

High-Protein Cottage Cheese Filling

• 1½ cups (360g) Low-Fat or Full-Fat Cottage Cheese (well-drained)
• ⅓ cup (35g) Shredded Low-Moisture Mozzarella
• 2 tbsp Grated Parmesan Cheese
• 1 clove Garlic , finely minced
• 2 tbsp Fresh Basil , finely chopped (or 1 tsp dried Italian seasoning)
• ¼ tsp Cracked Black Pepper
• ¼ tsp Red Pepper Flakes (optional, for mild heat)

Assembly & Finishing

• Avocado Oil Spray (or olive oil mister)
• Dipping Sauce of Choice (Marinara, Warm Garlic Butter, or Sweet Chili Sauce)

Instructions

Step 1: Zucchini Moisture Extraction

1. Using a mandoline or sharp chef’s knife, slice the zucchini lengthwise into ribbons approximately 1/16-inch thick.
2. Lay the zucchini slices flat on a paper towel-lined baking sheet. Sprinkle light sea salt across all slices.
3. Allow slices to rest for 10 minutes.
4. Blot thoroughly with dry paper towels to absorb all resurfaced water. (Removing excess water prevents the spring rolls from becoming soggy).

Step 2: Prepare the Creamy Filling

1. Place the cottage cheese into a fine-mesh strainer lined with cheesecloth or a paper towel and press gently to remove excess liquid whey.
2. In a medium mixing bowl, combine the drained cottage cheese, shredded mozzarella, grated parmesan, minced garlic, chopped basil, black pepper, and red pepper flakes.
3. Stir until the mixture is uniform and thick.

Step 3: Wrap & Assemble

1. Fill a wide, shallow dish with warm water.
2. Dip one rice paper wrapper into the warm water for 5 to 7 seconds until pliable (do not over-soak, as it will continue softening on the board). Lay flat on a clean cutting board.
3. Place 2–3 blanched zucchini slices side-by-side in the lower center of the wrapper.
4. Spoon 2 tablespoons of the cottage cheese mixture across the lower edge of the zucchini slices.
5. Fold the bottom edge of the rice paper over the filling, fold in both sides snugly, and roll tightly upward to form a compact spring roll.
6. Repeat for all 8 rolls.

Step 4: Air Fry to Crispy Perfection

1. Preheat your air fryer to 375°F (190°C) for 3 minutes.
2. Lightly spray the air fryer basket with avocado oil.
3. Arrange the spring rolls in a single layer in the air fryer basket, leaving at least ½-inch space between each roll to allow hot air circulation. Cook in batches if necessary.
4. Generously spray the tops of the spring rolls with avocado oil spray.
5. Air fry at 375°F (190°C) for 8 minutes .
6. Carefully flip each roll using silicone-tipped tongs, spray the second side lightly with oil, and air fry for an additional 4 to 7 minutes until golden brown and crisp.

Step 5: Cool & Serve

1. Transfer the finished spring rolls to a wire rack and let rest for 3 to 5 minutes to crisp fully as steam settles.
2. Serve warm alongside your preferred dipping sauce.

Nutrition

Calories: 175 kcal — · Protein: 13.5 g 27% · Fat: 5.5 g 7% · Carbohydrates: 18.0 g 7% – Dietary · Saturated Fat: 2.5 g 13% – Trans · Fiber: 1.5 g 5% – · Sugar: 2.5 g — · Sodium: 490 mg 21%