Egg Rolls

• 10 min
• 400°F
• regular

Ingredients

• 1/2 head cabbage, thinly sliced
• 2 medium carrots, julienned
• 2 celery stalks, julienned
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp oyster sauce
• 2 tsp sesame oil
• 1 lb ground pork
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 12-14 egg roll wrappers
• Vegetable oil for brushing
• Hot mustard and duck sauce for serving

Instructions

• 1

  Prep Veggies: Blanch cabbage, carrots, and celery for 2 minutes. Cool in ice bath and drain well.

• 2

  Cook Filling: Sauté garlic and ginger, add pork and cook until browned. Add sauces and veggies.

• 3

  Roll: Place filling on wrapper, fold bottom up, sides in, and roll tightly. Seal with water.

• 4

  Air Fry: Brush with oil, cook at 400°F / 204°C for 10 minutes, flipping halfway through.

• 5

  Serve: Enjoy hot with mustard and duck sauce.