Ingredients
Equipment
Method
Cooking Instructions
- Begin by heating the canola oil in a large skillet over medium heat. Add the minced garlic and diced cremini mushrooms to the skillet. Sauté for about 3-4 minutes, until the mushrooms are tender and have released their moisture.
- Next, add the ground chicken or turkey (or crumbled tofu) to the skillet. Cook, breaking it apart with a spatula, until it's fully cooked through, about 5-7 minutes.
- Once the meat is cooked, stir in the coleslaw mix, low-sodium soy sauce, ground ginger, cornstarch, sesame oil, kosher salt, black pepper, and red pepper flakes (if using). Cook for an additional 2-3 minutes, just until the coleslaw mix has softened slightly. Remove from heat and let it cool for a few minutes.
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape). Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly. Seal the top corner with a dab of water. Repeat this process until all the filling is used.
- Preheat your air fryer to 380°F (193°C). Lightly spray the basket with cooking spray. Arrange the egg rolls in the basket in a single layer, making sure they are not touching. Spray the tops lightly with cooking spray as well. Air fry for about 10-12 minutes, turning halfway through, until they are golden brown and crispy.
- Once cooked, remove the egg rolls from the air fryer and allow them to cool for a couple of minutes. Serve with sweet chili sauce for dipping, if desired.
Notes
- Keep your filling cool before wrapping to prevent soggy wrappers.
- Don’t overfill the wrappers to avoid bursting while cooking.
- Brush the outside of the wrappers with oil for extra crunch.