Ingredients
Scale
- 10 egg roll wrappers
- 1 lb ground pork or ground chicken
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 egg, beaten (for sealing)
- Cooking oil spray (avocado or olive oil)
- Optional: Green onions and dipping sauce of choice
Instructions
- Heat a large skillet over medium-high heat. Add the ground meat and cook until browned, breaking it into small crumbles. Drain any excess fat. Stir in the garlic and ginger, cooking for about 30 seconds until fragrant. Add the coleslaw mix, soy sauce, and sesame oil. Sauté the mixture for 2 to 3 minutes until the cabbage is slightly wilted but still has a bit of crunch. Remove from heat and let the filling cool slightly.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2 to 3 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then tuck in the left and right sides. Roll the wrapper tightly toward the top corner. Dip your finger into the beaten egg and brush the top corner to create a seal. Repeat this process until all filling is used.
- Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with oil. Place the egg rolls in the basket in a single layer, ensuring they do not touch. Lightly spray the tops of the egg rolls with cooking oil to help them brown. Air fry for 8 to 10 minutes, flipping them halfway through, until they are golden brown and crispy. Serve warm with your favorite dipping sauce.
- Cook Time: 25 minutes