If you’ve been disappointed by baked egg rolls before, be prepared to be delighted by air-fried ones. The dry, constantly circulating air gives the wrapper a shatteringly crisp texture. If you can, aim for vegan egg roll wrappers (Nasoya is an easy-to-find brand), which get particularly crispy.
Active time: 19 minutes Total time: 35 minutes
Air Fryer Egg Rolls
Ingredients
- 1 tablespoon toasted sesame oil
- 2 medium garlic cloves, minced
- 2 cups (170g) green cabbage, shredded
- 1 small carrot, shredded
- 1/4 cup (20g) green onions, chopped
- 8 ounces (227g) ground turkey (93% lean)
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon white or black pepper
- 8 (24-gram) egg roll wrappers
Directions
Heat a medium non-stick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Add cabbage and carrot, saute 2 minutes. Add the green onions and turkey, and saute until turkey is cooked through, 3–4 minutes. Remove from heat; stir in soy sauce and pepper.
Place an egg roll wrapper on a dry work surface with the corners set vertically (pointing up and down like a diamond shape). Moisten all edges of the wrapper with water. Spoon about 1/4 cup of filling horizontally across the center of the wrapper. Fold in the left and right corners of the wrapper, and roll up. Repeat with remaining wrappers and filling.
Preheat the air fryer, if necessary, to 400°F (200ºC). Coat an air fryer basket with cooking spray. Arrange 4 egg rolls in a basket in a single layer, and coat lightly with cooking spray. Air-fry until browned and crisp, 7–8 minutes, turning over after 4 minutes. Repeat with remaining egg rolls.
Serves: 8 | Serving Size: 1 egg roll
Nutrition (per serving): Calories: 144; Total Fat: 4g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 25mg; Sodium: 277mg; Carbohydrate: 18g; Dietary Fiber: 2g; Sugar: 3g; Protein 9g
Nutrition Bonus: Potassium: 128mg; Iron: 7%; Vitamin A: 30%; Vitamin C: 14%; Calcium: 8%
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