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Air Fryer Egg Rolls Recipe

Air Fryer Egg Rolls recipe
Rachel Cooks®

Healthier air fryer egg rolls, with a minimal amount of oil and lots of vegetables, are a delicious alternative to deep fried egg rolls.

Ingredients

1 teaspoon toasted sesame oil
1/2 pound ground chicken or pork
2 cups coleslaw mix ( (shredded cabbage + carrots))
1/4 cup minced green onions, minced, about 3 onions
1 cup bean sprouts ( (if using canned, rinse well, drain, and pat dry))
1 clove garlic, finely minced (or grated)
1/2 teaspoon finely minced fresh ginger (or grated)
1 tablespoon reduced sodium soy sauce
1 tablespoon Sriracha
2 teaspoons rice vinegar
15 egg roll wrappers
1 egg, beaten with 1 tablespoon water
Additional oil or oil spray for frying
Sweet chili sauce, for dipping, optional

Method

1
In large skillet, heat oil over medium high heat. Brown ground chicken, breaking up any large chunks, about 5 minutes. Add coleslaw mix, green onions, beans sprouts, garlic and ginger. Stir and cook for about 2 minutes, or until cabbage softens. Add soy sauce, Sriracha, and rice vinegar; stir and cook 1 minute.
2
To fill wrappers: Spoon about 2 tablespoons of filling mixture onto one third of a wrapper, leaving a small border around the edges.
3
Roll up, folding in sides, and brush a little of the egg wash on the inside edge of the wrapper to seal.
4
Spray or brush with oil. Place on air fryer rack in single layer, sides not touching. Air fry at 400ºF for 18 minutes, or until crisp and golden brown.
5
Serve immediately with sweet chili sauce for dipping.

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