Crispy Egg Rolls (Print Version)
# Ingredients:
01 -
1 pound of either ground chicken or pork.
02 -
1 medium shredded carrot.
03 -
3 cups of shredded green cabbage.
04 -
1 clove of garlic, finely chopped.
05 -
3 chopped green onions (scallions).
06 -
1 tablespoon of grated fresh ginger.
07 -
1 tablespoon of olive oil.
08 -
1 tablespoon of soy sauce.
09 -
1 tablespoon of rice wine vinegar.
10 -
12 wraps for egg rolls.
11 -
Some oil for brushing on top.
12 -
Dipping sauces of your choice—like plum, soy, or duck (optional).
# Instructions:
01 -
Warm up the olive oil in a big pan over medium heat. Toss in the ground meat and cook until it’s fully browned, stirring for about 6–8 minutes. Mix in garlic, ginger, cabbage, carrots, and green onions. Let it cook for 3-4 minutes until the cabbage softens a bit. Stir in rice wine vinegar and soy sauce. Take it off the heat and let it cool down.
02 -
Lay an egg roll wrap on a dry surface, positioning it like a diamond. Scoop 1/4 cup of the cooled filling onto the center. Wet the wrap’s edges with water, fold two sides toward the middle, and roll it up tight. Repeat with the rest.
03 -
Line up the egg rolls in your air fryer basket, making sure they’re not stacked or crowded. Dab a little oil on each roll with a brush or spray.
04 -
Set the air fryer to 350°F and cook the egg rolls for about 6-7 minutes. Flip them over, add a bit more oil, and let them crisp up for another 4-5 minutes until they’re golden and crunchy.
05 -
Enjoy them while they’re hot, pairing with your favorite dipping sauce.
# Notes:
01 -
This version of air-fried egg rolls is a lighter way to enjoy crispy snacks. Packed with meat and veggies, they’re just as crunchy and flavorful.
02 -
No air fryer at home? Shallow-fry them instead! Heat about half an inch of oil to 350°F in a skillet, and fry each side for about 3-4 minutes until crispy.