Vegetarian Egg Rolls in Air Fryer
Happy Lunar New Year to all those who celebrate! Reading about it today gave me an inspiration to again try making vegetarian egg rolls using my air fryer. I started the journey by searching the recipe I used last time I made them. Typical for me, that recipe is now lost somewhere in the cyberspace and I could not find it again. So I came up with this untraditional recipe that still needs some tweaking but at least tasted good. I did realize that adding shiitake mushrooms caused me to loose on the appearance as the rolls don’t look quite as crisp as without them. However, I will keep adding them from now on, they really gave additional depth to the taste.
I still need to work on the air fryer time, I did 14 minutes for the first batch and 12 for the second, but could probably gone 12 and 10 (the air fryer gets hotter for the second batch). Also I coated the rolls with olive oil spray but I think next time I will try brushing them with a bit olive oil instead. I think that would make the appearance more pleasing as now you can see the bubbles from the spray. My air fryer was able to hold six in a single layer so that made two separate batches. You may notice that your air fryer’s capacity is different.
This recipe makes 10 egg rolls and I served them with store bought sweet chili sauce. One of these days I will try to make my own egg roll wrappers as well as sweet chili sauce!
Hope you will enjoy this recipe
INGREDIENTS:
1 tbsp sesame oil (or you can do 50-50 sesame and olive oil)
2 inch piece fresh ginger peeled and grated
2 garlic cloves minced
3.5 oz shiitake mushrooms diced
12 oz bag broccoli slaw (or you can just shred broccoli stems, cabbage and carrots)
4 scallions, white and light green parts thinly sliced
3 tbsp reduced sodium soy sauce
freshly ground black pepper
10 egg roll wrappers
olive oil spray
sweet chili sauce
STEPS:
In a non-stick skillet heat up the sesame (olive) oil over medium heat. Add the ginger and garlic and sauté until fragrant (1 to 2 min).
Add the diced mushrooms and sauté until the moisture has cooked off. Add the broccoli slaw and cook another two three minutes. Add the scallions and mix well.
Add 3 tablespoons of soy sauce and freshly ground black pepper to taste. Cook until the soy sauce has been absorbed.
Remove the skillet from the heat.
Wrap the vegetable filling into the egg roll wraps folding them like envelopes. Coat the folded wraps with olive oil spray and place them into the air fryer basket.
Air fry 12 minutes at 325 F (air fryers vary)
Serve with sweet chili sauce or choice of your favorite asian sauce
Enjoy!