Air Fried Eggrolls

Egg rolls for dinner tonight (part of my weekly Monday Charcuterie Night Tradition). This was a favorite of my girls. The new twist is air frying them instead of frying them in oil. You can bake them if you don’t have an air fryer, You can also brush them with butter.

Ingredients:

4 Tbs Vegetable Oil: For sautéing

2 Garlic cloves: Minced fresh garlic

2 tsp Ginger: Fresh minced

1 cup Celery: Chopped

3 cups Coleslaw Mix

1 lb Ground Chicken: You can leave this out, or use pork or shrimp

4 tbs Fish Sauce:

4 tbs Low Sodium Soy Sauce

2 tsp Toasted Sesame Oil: Adds richness

Garlic Chili Sauce (for dipping)

1 cup Green Onions: Thinly sliced

20-24 Egg Roll Wrappers

Olive Oil Spray

This makes 20-24 rolls. They are great leftovers!

Sauté: Heat oil in a pan and stir fry garlic, ginger, celery till fragrant.

Cook: Pour in the coleslaw mix and cook till the cabbage is wilted.

Stir Fry: Add the ground chicken, fish sauce, soy sauce, sesame oil and sriracha. Stir fry the chicken while breaking it up for 3-4 minutes.

Remove: Once the chicken is cooked and there is no liquid left in the pan, stir in the green onions and remove from stove.

Wrap: To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Place a tablespoon of filling in the bottom half (towards you) and wrap that corner over the filling. Turn both sides over the wrapper and then continue rolling away from you (like a burrito), till you reach the end. Seal the edges a beaten egg. Attached photos take you through the process.

Repeat till all the wrappers are made.

Air Fry: Spray the basket of the air fryer with olive oil spray. Place the egg rolls in the basket and lightly spray the tops of the egg rolls with the olive oil spray. Cook at 400 degrees for 6 minutes. Then flip the egg rolls and cook for an additional 6 minutes. The top ones (in my frier) cook the fastest, so keep rotating the shelves, and pull the crisp ones as needed.

Accompanying the rolls is a homemade teriyaki sauce and some garlic chili sauce. To make the sauce, I sautéed some chopped onions, garlic and ginger in olive oil, then poured in some low sodium soy sauce and a teaspoon of agave. Strain and serve.