Ingredients:
Egg roll wrappers (store-bought or homemade)
1 cup finely shredded cabbage
1 cup julienned carrots
1 cup thinly sliced bell peppers (any color)
1 cup bean sprouts
1 cup cooked and chopped chicken or shrimp (optional)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch mixed with 2 tablespoons water (for sealing the wrappers)
Cooking spray or oil for spraying the egg rolls
Instructions:
Prepare the Filling:
In a large bowl, mix together the shredded cabbage, julienned carrots, sliced bell peppers, bean sprouts, and cooked chicken or shrimp (if using).
Make the Sauce:
In a small bowl, combine soy sauce, oyster sauce, sesame oil, grated ginger, and minced garlic. Mix well and pour over the vegetable and protein mixture. Toss until everything is evenly coated.
Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface in a diamond shape (one corner facing you). Spoon about 2-3 tablespoons of the filling onto the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Use the cornstarch-water mixture to seal the edges.
Preheat the Air Fryer:
Preheat your air fryer to 375°F (190°C).
Air Fry the Egg Rolls:
Lightly spray or brush the air fryer basket with oil. Place the egg rolls in the basket, leaving space between each one.
Spray the tops of the egg rolls with cooking spray or brush them lightly with oil.
Cook for 12-15 minutes, turning halfway through, until the egg rolls are golden brown and crispy.
Serve:
Allow the egg rolls to cool slightly before serving. Serve them with your favorite dipping sauce, such as sweet and sour sauce or soy sauce with a touch of rice vinegar.
