When most people thing egg rolls, their mind immediately goes to pork egg rolls. I’m here to convince you that these veggie egg rolls are just as good! Air fried and packed with both flavor and nutrients, these are definitely healthier and a whole lot more flavorful than the take-out egg rolls you can find at your local hole-in-the-wall Asian restaurant. You can air fry or bake these delicious rolls, but I definitely recommend air frying for the best results! Is there anything an air fryer can’t make?! I digress. You can substitute or add any number of your favorite veggies in these rolls! Let me know in the comments below if you try this recipe out!
Ingredients:
- 1 package egg roll wrappers
- 1/2 head of cabbage, shredded (I used the shredding attachment on my handy dandy food processor – you could also chop by hand or buy pre-shredded cabbage)
- 2 medium carrots, peeled and shredded
- 1 inch fresh ginger root, peeled and grated
- 4 cloves garlic, pressed or minced
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1/2 cup sliced scallions
- Your favorite sauce for dipping (I used teriyaki)
Combine all ingredients in a large mixing bowl and mix thoroughly. Wrap about a quarter cup of cabbage mixture envelope-style in each egg roll wrapper. Seal the seams with water. Spray each egg roll with pan spray and place in a single layer in the air fryer basket. Cook at 400 degrees for 15 minutes, turning once, or until golden brown and crisp to the touch. Serve immediately with dipping sauce and scallions. I discovered these do not like to be refrigerated after being cooked – they will fall apart. If you want to pre-assemble them, store them uncooked in the fridge for up to 24 hours on an oiled plate.
The Amateur Professional's Kitchen 