Crispy golden egg rolls packed with savoury pork and crunchy cabbage, cooked in the air fryer for a lighter take on the takeaway favourite.
- 1 tablespoon Olive Oil
- 1 lb Ground Pork
- 1 clove peeled crushed Garlic
- 1 tablespoon Ginger
- 1 medium Carrots
- 3 chopped Scallions
- 3 Cups Cabbage
- 1 tablespoon Rice Vinegar
- 12 Egg Roll Wrappers
- For brushing Oil
- To serve Duck Sauce
- To serve Plum Sauce
- To serve Soy Sauce
Video
Preparation
- Start with the filling: heat the olive oil in a large skillet over medium heat and add the ground pork, breaking it apart with a spatula as it cooks until cooked through, 6 to 8 minutes.
- Stir in the garlic, ginger, carrot, scallions and cabbage, and cook for another 3 to 4 minutes, stirring regularly, until the cabbage wilts and softens.
- Season with soy sauce and rice wine vinegar, then take off the heat and leave to cool — you can make the filling ahead to this point.
- To assemble, set an egg roll wrapper on a dry surface with one corner pointing towards you, like a diamond, and spoon about ¼ cup of filling into the middle.
- Dip your fingers in water and run them around the edges, then fold the side corners over the filling and roll away from you into a tight cylinder.
- Repeat with the remaining wrappers and filling — you should get at least a dozen.
- Arrange the egg rolls in the air fryer basket without stacking or touching, so air can circulate, and spray or brush them lightly with oil.
- Air fry at 350°F for 6 to 7 minutes, then flip, brush the bottoms with a little more oil, and cook for a further 4 to 5 minutes until golden brown and crisp.
- Serve immediately, with duck sauce, plum sauce or soy sauce alongside.
- No air fryer? Pour oil into a high-walled skillet to about ½ inch deep, heat to 350°F, and fry the rolls for 3 to 4 minutes per side until golden, then drain on paper towels.
