Air Fryer Eggrolls
Not only do I love how easy eggrolls are to make (once you get the rolling part down), but I also love how easily customizable they are! Plus the fact that you can throw them in the air fryer to cut down on the fat is a huge bonus!
Ingredients
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Ground Meat (1 16oz or 1 lb package)
**Traditionally, you'd use ground pork, but for a healthier appetizer, I use either ground turkey or grass-fed organic beef. -
Coleslaw Mix (1 9oz package)
**I use a 9oz bag of organic coleslaw mix; it comes with shredded cabbage & carrots. If you don't have this at your grocery store, you can just use 3 cups of shredded cabbage and add shredded carrots to your liking. This goes without saying, but you won't be needing the coleslaw dressing for this. -
Garlic (2-3 cloves, minced)
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Soy Sauce or Coconut Aminos (2 TBS)
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Sweet Chili Sauce (1 TBS)
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Rice Wine Vinegar (1 TBS)
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Toasted Sesame Oil (2 tsp)
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Avocado Oil or Butter
**I use salted grass-fed Kerrygold Irish Butter -
Seasonings (Salt, Pepper, Onion Powder)
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1 Package of Eggroll Wrappers
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1 Egg
First, you need to make the filling!
Season your meat with salt, pepper, & onion powder and cook it all the way through with the minced garlic. If you'd like to drain your meat, you can, but if it's lean and there's not that much fat, leave the juice in there - it'll help cook the veggies. Then add the veggies to the pan with the meat, and add your soy sauce, sesame oil, and sweet chili sauce.
Once the veggies have wilted, have a taste of your filling! This is the perfect time to customize the filling to your liking by adding more soy sauce for flavor, garlic for taste, etc. Once your filling is done, remove it from the heat so it can cool while you get your "rolling station" set up.
I like to have a clean plate in front of me for rolling the eggrolls, a separate plate for putting the eggrolls on, and an egg wash to help seal the wraps (please scramble the egg wash, I was a little premature in taking the photo!). Everyone has their own way that works best for them when it comes to rolling eggrolls, but this is the easiest way for me, personally:
1. Spoon some of your filling onto the middle of your wrap in a horizontal line.
2. Fold the flap closest to you up over your filling, and lightly tuck in the corner. Use a finger to ​coat the other edges of the wrap with the egg wash.
3. Pinch the bottom left to seal the wrap, then fold that corner over, as shown in the picture.
4. Repeat with the other side.
5. This part is kind of hard to explain - but I use the original flap corner (picture #2) to tuck in the filling as I roll the eggroll up, helping to create the shape I want.
This takes practice! It's very awkward rolling your first few, but once you get the hang of it, you'll be a rolling machine! I use Nasoya's Egg Roll Wraps (be sure not to get the wonton or round wraps, they will be too small), and I'm able to get about 18 eggrolls out of this recipe. Now, on to frying!
Lightly brush your egg rolls with the avocado oil or butter (I use butter). Be sure to not over-crowd your tray, so your rolls can cook evenly.
Now, every air fryer is different, so I recommend starting off at lower heats, checking your egg rolls about halfway through the cooking time, then adjust the rest of the cooking time & temp accordingly. For my air fryer, to get my egg rolls crispy, I put them in for six minutes at 380°F, take them out, flip them, lightly brush them with butter again, and then pop them back in for four minutes at the same temperature.
The majority of other recipes I've seen online say to do 350°F-360°F for six minutes, then flip them and put them in for another 2-4 minutes. This is probably safe to try out first, because you can always cook them more but once they're burnt, they're burnt. I just know with my air fryer, if I do anything less than 380°F, they won't get crispy. Sometimes I'll also put them in for longer to get them extra crispy - you just have to play around with the first couple to see what works for your air fryer.
