Crispy Chicken Egg Rolls (Printer-Friendly Version)
# What You'll Need:
→ For the Filling
01 -
2 cups chicken breast, finely chopped
02 -
1 cup cabbage, shredded
03 -
1/2 cup carrots, shredded
04 -
1/2 cup onion, finely diced
05 -
2 cloves garlic, minced
06 -
2 tablespoons soy sauce
07 -
1 teaspoon sesame oil
→ For the Egg Rolls
08 -
12 egg roll wrappers
09 -
1/4 cup water (to seal egg roll wrappers)
# Let's Cook!:
01 -
In a skillet over medium heat, cook the chopped chicken until no longer pink.
02 -
Add minced garlic and cook for another minute.
03 -
Add cabbage, carrots, and onion, cooking until slightly softened.
04 -
Stir in soy sauce and sesame oil, and cook for another 2 minutes. Let the mixture cool.
05 -
Place an egg roll wrapper on a flat surface. Put about 2 tablespoons of the filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with water.
06 -
Preheat the air fryer to 375°F.
07 -
Spray the basket with cooking spray and place egg rolls in a single layer. Lightly spray the tops of the egg rolls. Air fry for 10 minutes, flipping halfway, until golden brown.
08 -
Let them cool slightly before serving. Enjoy with your favorite dipping sauce!