Red Meat Allergy Friendly Air Fryer Egg Rolls
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Learn more →Ingredients
4 servings
For the filling
- ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - 2 cups green cabbage, finely shredded
- 1 cup carrots, shredded
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ground white pepper
- 1 tbsp neutral oil (such as canola oil or vegetable oil)
For assembling
- 12 egg roll wrappers
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp neutral oil, for brushing
For serving
- duck sauce or sweet chili sauce, for serving (optional)
- soy sauce, for dipping (optional)
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no longer pink and cooked through to 160°F (71°C), about 5–6 minutes.
- 2
Add the garlic and ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the cabbage and carrots and stir-fry until the cabbage is wilted and the vegetables are just tender, about 3–4 minutes.
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