Air Fryer Egg Rolls Recipe By Tasty

AIR FRYER EGG ROLLS

Steps:

• Pour hot water over bean sprouts in a small bowl; let stand 5 minutes. Drain., Meanwhile, in a Dutch oven, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Add green onions, ginger and garlic. Cook 1 minute longer; drain. Stir in 1/2 cup Chinese-style sauce, fish sauce and soy sauce; transfer to a large bowl. Wipe pan clean., In the same pan, cook and stir coleslaw mix, spinach and drained bean sprouts until crisp-tender, 4-5 minutes. Stir into chicken mixture. Cool slightly., Preheat air fryer to 400°. With one corner of an egg roll wrapper facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-12 minutes. Turn; spritz with additional cooking spray. Cook golden brown, 4-6 minutes longer. Serve with remaining Chinese-style sauce.

AIR FRYER EGG ROLLS RECIPE BY TASTY

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork, 1½ teaspoons of salt and the white pepper and cook for 5-7 minutes, until the pork is cooked through and no pink remains. Remove the pork from the pan with a slotted spoon and transfer to a large bowl, leaving any rendered fat and juices behind in the pan.
• Reduce the heat to medium. Add the garlic and ginger and cook for 1 minute, until fragrant and tender. Add the green and Napa cabbages, carrots, soy sauce, and remaining teaspoon of salt and stir to combine. Cook for 5-7 minutes, tossing frequently, until the vegetables are tender and wilted. Remove the pan from the heat and let cool for 10 minutes.
• Transfer the vegetables to the bowl with the pork. Add the scallions, sesame oil, rice vinegar, and sugar and toss to combine.
• Preheat the air fryer to 350°F (180°C).
• Place an egg roll wrapper on a work surface in a diamond orientation. Use a pastry brush to brush a 1-inch border around the edges of the wrapper with the beaten egg. Scoop a heaping ¼ cup of the filling onto the bottom third of the wrapper and use your hands to press the filling into a horizontal log shape. Lift the bottom corner of the wrapper and over the filling, using your fingers to tuck the filling in as tightly as possible without tearing the wrapper. Fold in the sides, then roll toward the top of the wrapper to seal. The egg roll should be about 5 inches long. Repeat to make 4 egg rolls total.
• Spray the inside of the air fryer basket with the vegetable oil spray. Spray the egg rolls on all sides. Place the 4 egg rolls in the air fryer basket, making sure they are not touching. Air fry for 6 minutes, then flip and fry for 6 minutes more, until golden brown and crispy. Transfer the egg rolls to a plate and cover with a kitchen towel to keep warm. Continue rolling and frying more egg rolls until all of the filling is used up.
• Serve the egg rolls with duck sauce and Chinese mustard alongside for dipping.
• Enjoy!

AIR-FRYER APPLE PIE EGG ROLLS

Steps:

• Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.