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Ingredients
8 servings
Instructions
Step 1
1. Pre-heat a large sauté pan over medium-high heat. Add the
oil and cook the cabbage, carrots and bean sprouts until they start
to wilt - about 3 minutes. Add the soy sauce, sugar, sesamne oil,
hoisin sauce and black pepper. Sauté for a few more minutes. Stir
in the shrimp and scallions and cook until the vegetables are just
tender. Transfer the mixture to a colander in a bowl to cool. Press
O squeeze out any excess water from the flling so that you don't
end up with soggy egg rolls
Step 2
2. To make the egg rolls, place the egg roll wrappers on a fiat
surface with one of the points facing towards you so they look like
diamonds. Dividing the filling evenly between the eight wrappers.
spoon the mixture onto the center of the egg roll wrappers.
Spread the filling across the center of the wrappers from the left
corner to the right corner, but leave 2 inches from each corner
empty. Brush the empty sides of the wrapper with a littie water.
Fold the bottom corner of the wrapper tightly up over the flling,
trying to avoid making any air pockets. Fold the left corner
U
toward the center and then the right corner toward the center. It
should now look like an envelope. Tightly roll the egg rolfrom the
bottom to the top open corner. Press to seal the egg roll together,
brushing with a little extra water if need be. Repeat this technique
with all 8 egg rolls
3. Pre-heat the air fryer to 370°F.
4. Spray or brush all sides of the egg rolls with vegetable oil.
Air-fry four egg rolls at a time for 10 minutes, turing them over
halfway through the cooking time.
5. Serve hot with duck sauce or your favorite dipping sauce