Yield:
4 Servings
Prep Time:
10 – 15 Minutes
Cook Time:
8 -– 10 Minutes
Category
Lunch + Dinner
ingredients
1 pound 99% ground chicken
1 tablespoon ginger, minced
1 tablespoon garlic, minced
6 green onions, sliced
1 bag slaw mix (about 7 cups)
½ teaspoon salt
2 teaspoons sugar
1 teaspoon crushed red pepper
Optional for a little kick!
1 tablespoon sesame oil
8 egg roll wrappers
2 tablespoons water (for sealing the egg rolls)
directions
Step 1:
In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly.
Step 2:
Drain any excess fat from skillet and return to heat.
Step 3:
Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes.
Step 4:
Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape.
Step 5:
Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper.
Take the left and right corners of the wrapper and fold to the center.
Step 6:
Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed.
Step 7:
Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal.
Step 8:
Preheat your air fryer at 400°F. Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though.
Step 9:
Reapply pan spray when you flip.