Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot and mushrooms. Add the ginger, sugar and chicken stock powder and stir evenly.
Combine the egg with the cornstarch and mix to create a thick paste and set aside.
Place some filling onto each spring roll wrapper and roll it up, sealing the ends with the egg mixture.
Preheat the airfryer to 200 degrees for 3-5 minutes.
Lightly brush the spring rolls with oil prior to placing in the cooking basket.
Peel and slice apples into small chunks and place in pot. In a separate bowl, combine sugars, cinnamon, and cornstarch and mix well.
Sprinkle the mixed dry ingredients over apples in pot, and add water, vanilla extract, 2 tbsp of butter and mix well.
Cover pot and turn heat to high until it starts to boil. Once it begins to boil turn heat down. Simmer until apples are tender and mixture begins to thicken.
Remove pot from heat and let it cool down. Once the mixture has cooled down to room temperature, lay the pastry dough flat and fill with apple mixture. Moisten the edges with water to seal and press the edges with a fork to close the pockets.
Place empanadas in the air fryer basket and fry at 180 degrees for 15 minutes. Do not over fill basket when cooking. Remove when golden.
In a large bowl, combine and stir the first 10 ingredients.
Include beef mix gently however completely.
Press into balls about 4cm in diameter.
In batches, arrange meatballs in a single layer on greased tray in airfryer basket. Cook until they are lightly browned and cooked through, 12-15 minutes.
Meanwhile, in a small saucepan, combine sauce ingredients.
