Crispy Egg Rolls Airfryer (Print Version)
# Ingredients:
01 -
1 pound chicken or pork, ground.
02 -
1 medium shredded carrot.
03 -
12 wrappers for egg rolls.
04 -
1 tablespoon rice vinegar.
05 -
3 sticks of scallions, diced.
06 -
1 clove garlic, finely chopped.
07 -
1 tablespoon freshly grated ginger root.
08 -
3 cups of shredded green cabbage.
09 -
1 spoonful of soy sauce.
10 -
Cooking oil for brushing.
11 -
Optional: dipping sauces like soy, plum, or duck sauce.
12 -
1 tablespoon cooking oil.
# Instructions:
01 -
Start by warming oil in a big pan over medium heat. Toss in the ground meat and cook it until it’s no longer pink, about 6-8 minutes. Add in the ginger, garlic, carrot, cabbage, and scallions. Let it cook for about 3-4 minutes until the cabbage softens up. Stir in the soy sauce and vinegar, then turn off the heat and let the mixture cool down.
02 -
Set an egg roll wrapper on your counter, turning it so it looks like a diamond. Put 1/4 cup of the cooled mixture in the center. Dab some water along the edges, fold the sides in, and roll it up nice and snug. Keep going until all are rolled.
03 -
Lay the rolls in the air fryer basket, making sure not to crowd them. Give them a light coat of oil using a spray or brush.
04 -
Set your air fryer to 350°F and cook the rolls for 6-7 minutes. Flip them over, brush on a little more oil, and cook another 4-5 minutes until they’re a crispy golden brown.
05 -
Enjoy them hot with whatever dipping sauce you like best.
# Notes:
01 -
Using an air fryer cuts down on oil while still giving you crispy rolls filled with a meat and veggie combo.
02 -
Got no air fryer? Fry them on the stovetop in half an inch of oil heated to 350°F, cooking both sides for 3-4 minutes until crispy.