Recipe Of Air Fryer Egg Rolls
Ingredients
2 cups hot water
3 cups fresh bean sprouts
1 pound ground chicken
6 green onions, chopped
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 jar (11 ounces) Chinese-style sauce or duck sauce, divided
1 tablespoon fish sauce or soy sauce
1 teaspoon soy sauce
1 package (14 ounces) coleslaw mix
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
18 egg roll wrappers
Directions
Pour hot water over bean sprouts in a small bowl; let stand 5 minutes. Drain.
Meanwhile, in a Dutch oven, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Add green onions, ginger, and garlic. Cook 1 minute longer; drain. Stir in 1/2 cup Chinese-style sauce, fish sauce and soy sauce; transfer to a large bowl. Wipe pan clean.
In the same pan, cook and stir coleslaw mix, spinach and drained bean sprouts until crisp-tender, 4-5 minutes. Stir into chicken mixture. Cool slightly.
Preheat air fryer to 400°. With one corner of an egg roll wrapper facing you, place 1/3 cup filling just below the center of the wrapper. Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at the tip to seal. Repeat.
In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-12 minutes. Turn; spritz with additional cooking spray. Cook golden brown, 4-6 minutes longer. Serve with remaining Chinese-style sauce.
2 cups hot water
3 cups fresh bean sprouts
1 pound ground chicken
6 green onions, chopped
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 jar (11 ounces) Chinese-style sauce or duck sauce, divided
1 tablespoon fish sauce or soy sauce
1 teaspoon soy sauce
1 package (14 ounces) coleslaw mix
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
18 egg roll wrappers
Directions
Pour hot water over bean sprouts in a small bowl; let stand 5 minutes. Drain.
Meanwhile, in a Dutch oven, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Add green onions, ginger, and garlic. Cook 1 minute longer; drain. Stir in 1/2 cup Chinese-style sauce, fish sauce and soy sauce; transfer to a large bowl. Wipe pan clean.
In the same pan, cook and stir coleslaw mix, spinach and drained bean sprouts until crisp-tender, 4-5 minutes. Stir into chicken mixture. Cool slightly.
Preheat air fryer to 400°. With one corner of an egg roll wrapper facing you, place 1/3 cup filling just below the center of the wrapper. Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at the tip to seal. Repeat.
In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-12 minutes. Turn; spritz with additional cooking spray. Cook golden brown, 4-6 minutes longer. Serve with remaining Chinese-style sauce.
Tags: Egg Rolls
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