Air Fryer Egg Rolls
- 1 tablespoon avocado oil or olive oil
- 2 cups shredded green cabbage
- 4 green onions (thinly sliced and separating out the green tops from the white bulbs)
- 1 can (14.5 oz.) Libby’s Sliced Carrots (drained and cut into slices)
- 1 cup shredded cooked chicken or leftover cooked turkey (optional)
- 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)
- 1 teaspoon Sriracha
- 1 package of 6-inch wide egg roll wrappers
- Cooking spray
- 1/4 cup sweet chili sauce (for serving)
Heat oil in large skillet over medium heat. Add shredded cabbage and green onion white bottoms; saute 3 minutes. Stir in carrots and optional chicken or turkey; saute 2 more minutes. Stir in sauce of your choice and Sriracha then remove from heat.
Place one wrapper like a diamond towards you. Spoon about ⅓ to ½ cup of the filling onto the bottom corner of the wrapper. Fold bottom corner over filling, then fold in sides, and roll up tightly. Use a little water to seal the top corner of the wrapper. Repeat with the remaining mixture to make 8 rolls in total.
Preheat air fryer to 350°F. Lightly spray both sides of egg rolls with cooking spray then arrange them in a single layer in air fryer basket. Make sure they are not touching or overlapping.
Cook for 10-12 minutes, turning halfway through, until golden brown and crispy.
Let cool in air fryer basket for 2 minutes before removing and placing onto a serving plate. Garnish with green onion tops and serve with sweet chili sauce for dipping.
Green Onion Note: Use the whole green onion and separate the green tops from the white bulbs. You should end up with about 1/4 cup green tops and 1/4 cup white bottoms. We sauté the white slices and save the green slices for garnishing.