Air Fryer Egg Rolls
My mom taught me how to make egg rolls, and since she has passed away I think of her every time I make them. These air-fryer egg rolls taste so good, you'll never want a fast-food egg roll again. —Jenniffer Love, South Waltham, Massachusetts
Total TimePrep: 20 min. Cook: 15 min./batch
- 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.