Air Fryer Homemade Egg Rolls
Ingredients
1 1/2 pounds ground pork (not sausage)
2 teaspoons ginger fresh, grated
2 cloves garlic finely minced
1/4 cup soy sauce
1 teaspoon sesame oil
1/2 teaspoon Chinese 5 Spice
1/2 teaspoon white granulated sugar
1/2 teaspoon salt
3 cups cabbage shredded or finely chopped
1 carrot shredded
4 green onions chopped
20 egg roll wrappers
water for sealing wrappers
2 – 3 tablespoons vegetable oil for brushing the basket and lightly brushing the egg rolls
Directions
In a non-stick skillet, cook the pork with the ginger and garlic on medium until lightly brown and no longer pink. Drain and return to the skillet.
Stir together the soy sauce, sesame oil, sugar, 5 spice, and salt in a small bowl. Pour over the prepared pork and stir. Add the chopped cabbage, shredded carrots, and chopped green onions to the skillet. Toss + stir to combine well. Cook and stir the egg roll filling until the cabbage has wilted, about 5 minutes. Remove from heat and let cool for a few minutes.
Place the roll wrappers under a damp towel. To assemble, lay a wrapper in front of you so a corner points toward you like a diamond. With your finger or a brush, wet the edges of the wrapper with water. Brush the top corner about an inch with water because this is the sealing edge and will help keep the egg roll closed.
Scoop 3 heaping tablespoons in the center of the wrapper. Fold the bottom corner up over the filling. Bring the left and right corners to the center, pressing gently and tucking in. Roll the egg roll away from you, folding it on itself, and place it seam side down on a lightly oiled non-stick surface. Repeat until all of the wrappers and filling have been used.
Lightly brush or spray the basket of the air fryer with oil. Brush a very small amount of oil on both sides of the egg rolls.
Place the prepared egg rolls seam side down in the basket in a single layer so they are not touching. We were able to cook 3 or 4 at a time, working in batches.
Close the air fryer and set the temperature to 390 degrees. Cook for 6 minutes, turn carefully with tongs, and cook for another 6 minutes until golden and crisp.
Transfer the cooked egg rolls to newspaper or brown paper bags to drain off any excess oil. Continue to cook, working in batches, until the egg rolls are done.
