Okay I have the crunchiest, veggie-packed egg rolls straight out of the air-fryer! These are so easy, flavor-packed, and oh so addictive. The recipe is very flexible, adding what you have on hand and literally are on the table in under 20 minutes. Intrigued? Let’s get this recipe started…
1 package of Nasoya egg roll wrappers
1 bag of a cabbage salad mix minus the dressing and add-ins (I used a broccoli cabbage slaw mix)
2 handfuls of Brussel Sprouts, cleaned, trimmed and thinly sliced
1 tbl of fresh ginger, peeled and grated
1/4 cup of finely chopped mushrooms
2 cloves of garlic, minced
2-3 tbl of liquid aminos
Olive oil for brushing
Begin by prepping your veggies. Place a sauté pan over medium heat. Add your veggies and begin to sauté. After 4-6 minutes, add your ginger and garlic. Stir to coat. Then add your liquid aminos. Cover and steam the veggies for another 4-6 minutes or until tender. Remove from the heat.
On a cutting board, take one of your egg roll wraps and lay it diagonally. Across the bottom widest part, add your filling in a line (I used about 1-2 tbl of the mixture). Take the bottom piece and fold it up over the mixture. Take each side and fold inward. Then roll upward. My pictures were less than stellar but here’s a great instructional post. Repeat until you make all of your egg rolls.
I lightly brushed olive oil on the top of each egg roll. Gently place as many will fit into your air fryer basket and close. Set the temp for 400 and cook for 10 minutes. Remove and repeat until all are cooked. Serve with whatever sauce you prefer. I used a jarred orange sauce. Dipping in liquid aminos is also heavenly.
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— Knead to Cook