Air
Fryer Egg Rolls Recipe
Ingredients
:
2
cups hot water
3
cups fresh bean sprouts
1
pound ground chicken
6
green onions, chopped
1
tablespoon minced fresh gingerroot
3
garlic cloves, minced
1
jar (11 ounces) Chinese-style sauce or duck sauce, divided
1
tablespoon fish sauce or soy sauce
1
teaspoon soy sauce
1
package (14 ounces) coleslaw mix
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
18
egg roll wrappers
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.
