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Ingredients
- 1 tablespoon GREENSFUD OLIVE OIL
- 450gram ground chicken
- 1 package (450 gram) coleslaw mix
- 3 green onions, finely chopped
- 2 tablespoons less sodium soy sauce
- 4 teaspoons GREENSFUD PIZZA SEASONING
- 1 ½ teaspoons GREENSFUD GINGER POWDER
- 16 egg roll wrappers
Instructions
- In a large skillet, heat the oil over medium-high heat. 3 minutes of cooling and stirring, or until pink is gone. Cook and stir for 3 minutes or until cabbage is wilted after adding the coleslaw mix and green onions. Add ginger and soy sauce seasoning; simmer and stir for 2 minutes. Place the mixture in a strainer and press down to remove any extra liquid.
- Set down the egg roll wrappers in the shape of a diamond, with the points facing up and down. Fill the center of the egg roll wrapper with 1/4 cup of the chicken mixture. Apply water to the wrapper’s top edge. Fold the bottom edge of the wrapper over the filling before tucking in both sides. Roll tightly, sealing the egg roll by pressing the top edge down. repeat with the rest of the ingredients.
- Spray a nonstick cooking spray inside the air fryer basket. Air fryer should be preheated for three minutes at 400°F. Don’t crowd the egg rolls; put them in a single layer in the basket. Egg rolls should be sprayed with nonstick cooking spray. Five minutes of air frying. Turn the egg rolls over and use nonstick frying spray. Fry for a further five minutes, or until the egg rolls are heated through and gently browned. Using the remaining egg rolls, repeat. Egg rolls should be served with sweet red chilli sauce for dipping.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: MAIN COURSE
- Cuisine: AMERICAN
Keywords: Air fryer chicken egg roll, Main course, American cuisine
