Air Fryer Egg Rolls


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. 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. Desk: Asianet Online