Ingredients
Scale
- 12 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 tablespoon toasted sesame oil
- 2 green onions, thinly sliced
- 1 small egg (beaten, for sealing)
- Cooking oil spray (avocado or olive oil)
- 1/2 cup sweet chili sauce (for dipping)
Instructions
- Step 1: Prepare the Filling. Place a large skillet over medium-high heat. Add the ground pork or chicken and cook until fully browned, breaking it into small crumbles with a spatula. Drain any excess fat. Stir in the coleslaw mix, minced garlic, ginger, soy sauce, and sesame oil. Sauté the mixture for about 3 to 4 minutes until the cabbage softens slightly but still retains a bit of bite. Remove from heat and stir in the green onions. Let the filling cool for at least 10 minutes to prevent the wrappers from getting soggy.
- Step 2: Assemble the Egg Rolls. Lay one egg roll wrapper on a clean surface in a diamond shape. Place about 2 to 3 tablespoons of the cooled filling in the center. Fold the bottom corner over the filling, then tuck in the left and right sides. Brush the top corner with a little bit of the beaten egg. Roll the wrapper tightly toward the top corner to seal it. Repeat this process for all 12 wrappers, keeping the finished rolls covered with a damp paper towel so they don’t dry out.
- Step 3: Air Fry to Perfection. 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 each other. Lightly spray the tops of the egg rolls with cooking oil. Air fry for 6 minutes, then flip them over and spray the other side. Continue cooking for another 4 to 6 minutes until they are golden brown and crispy. Serve immediately with a side of sweet chili sauce for dipping.
- Cook Time: 32 minutes