How To Make Air Fryer Chinese Egg Rolls
Enjoy crispy Chinese egg rolls made healthier with the help of an air-fryer. This recipe combines ground pork, carrots, and cabbage for a crunchy bite.
In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook for 6 to 8 minutes until the meat is cooked through.
Add the garlic, ginger, carrot, scallions, and cabbage. Continue to cook for another 3 to 4 minutes until the cabbage wilts down and is soft, stirring regularly. Season the filling with soy sauce and rice wine vinegar and take off the heat to cool.
Place a single egg roll wrapper on a dry surface with one point of the square in front, like a diamond. Place about ¼ cup of the egg roll filling mixture in the middle of the wrapper.
Dip fingers in water and run around the edges of the wrapper. Then, fold the edges of the wrapper over the center and start rolling the egg roll away to form a tight cylinder. Place on a plate and repeat until there is no filling left.
Place the egg rolls in the basket of the air fryer. Spray or brush them lightly with oil. Add as many as possible without stacking the egg rolls, making sure they don’t touch. Brush the egg rolls lightly with oil.
Place the basket in the air fryer and turn the air fryer to 350 degrees F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.
Finished egg rolls should be golden brown and crispy. Serve immediately, and enjoy!
- Calories: 225.69kcal
- Fat: 11.10g
- Saturated Fat: 3.33g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.37g
- Polyunsaturated Fat: 1.46g
- Carbohydrates: 20.82g
- Fiber: 1.40g
- Sugar: 1.06g
- Protein: 10.05g
- Cholesterol: 30.10mg
- Sodium: 285.71mg
- Calcium: 34.67mg
- Potassium: 208.08mg
- Iron: 1.62mg
- Vitamin A: 47.47µg
- Vitamin C: 9.52mg
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