Air-Fryer Egg Rolls

Air-Fryer Egg Rolls

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From: EatingWell.com, January 2019

Get intensely crunchy homemade egg rolls with much less fat by using an air fryer. Roll these up ahead of time and store them in the fridge for a make-ahead appetizer or dinner side dish. You can toss them in the fryer when you need them.

Ingredients 3 servings

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Original recipe yields 3 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon canola oil
  • 5 ounces ground pork
  • 2 teaspoons finely chopped garlic
  • 3 cups finely sliced green cabbage (about 6 oz.)
  • ¼ cup chopped scallions
  • 1 tablespoon lime juice
  • 1 teaspoon reduced-sodium soy sauce
  • 1 large egg, well beaten
  • 6 egg roll wrappers
  • Cooking spray

Preparation

  • Prep

  • Ready In

  1. Heat oil in a medium skillet over medium-high heat. Add pork and garlic; cook until well browned, about 3 minutes, stirring occasionally. Add cabbage and scallions; cook, stirring occasionally, until the cabbage is starting to wilt, about 3 minutes. Stir in lime juice and soy sauce. Remove from heat.
  2. Lay out 3 egg roll wrappers with 1 point away from you; brush 1 side completely with egg. Place 3-4 tablespoons of the filling in the center of each wrapper. Roll the point closest to you over the filling; then bring the side points into the middle. Continue rolling away from you to form a tight seal around the filling. Repeat the process with the remaining wraps and filling.
  3. Place the egg rolls in the basket of an air fryer and coat with cooking spray. Cook at 390°F until golden brown, about 10 minutes, turning halfway through.

Nutrition information

  • Serving size: 2 egg rolls
  • Per serving: 315 calories; 7 g fat(2 g sat); 3 g fiber; 43 g carbohydrates; 19 g protein; 130 mcg folate; 95 mg cholesterol; 3 g sugars; 0 g added sugars; 253 IU vitamin A; 29 mg vitamin C; 80 mg calcium; 3 mg iron; 508 mg sodium; 323 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Folate (32% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1½ lean protein, 1 vegetable, ½ medium-fat protein

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