Air Fryer Egg Rolls
Enjoy crispy, savory egg rolls filled with ground chicken and vegetables, perfect for a cozy night in or as a party appetizer.
Ingredients
For the filling
- 2 Tablespoon vegetable oil For sautéing
- 0.5 teaspoon minced garlic Adds aroma
- 0.5 teaspoon minced ginger Adds flavor
- 0.5 cup finely chopped celery Adds crunch
- 2 cups coleslaw mix Cabbage and carrots
- 0.5 pound ground chicken Protein option
- 3 Tablespoon oyster sauce Umami flavor
- 1 Tablespoon soy sauce Salty addition
- 1 teaspoon toasted sesame oil Nutty finish
- 1 Tablespoon sriracha For heat
- 0.5 cup chopped green onions For freshness
- 12 pieces egg roll wrappers Look in freezer section
- olive oil spray For crispiness
Instructions
Preparation
- Heat the vegetable oil in a frying pan over medium heat.
- Add minced garlic and ginger, stirring until fragrant for about 1 minute.
- Toss in the finely chopped celery and stir-fry until softened, about 2 minutes.
- Incorporate the coleslaw mix and stir until just wilted, about 2-3 minutes.
- Introduce ground chicken, oyster sauce, soy sauce, sesame oil, and sriracha.
- Cook for 3-4 minutes, breaking up the chicken until fully cooked.
- Stir in chopped green onions and remove from heat.
Assembly
- Wrap egg rolls with about a tablespoon of filling, sealing with water or beaten egg.
- Spray the air fryer basket with olive oil spray.
- Arrange the egg rolls in a single layer and lightly spray the tops again.
- Cook in the air fryer at 400 degrees for 6 minutes, then flip and cook for another 6 minutes.
Notes
Serve with sweet chili sauce or soy sauce. Leftovers can be stored in the fridge for up to three days, and reheating in the air fryer maintains crispiness.