Ingredients
- 2 tablespoons vegetable oil
- ½ teaspoon minced garlic
- ½ teaspoon minced fresh ginger
- ½ cup finely chopped celery
- 2 cups coleslaw mix
- ½ pound ground chicken
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sriracha sauce
- ½ cup chopped green onions
- 12 egg roll wrappers
- Olive oil spray for air frying
Instructions
- Heat oil in a pan over medium heat and stir-fry garlic, ginger, and celery until fragrant, about 2 minutes. Add the coleslaw mix and cook until the cabbage is wilted, approximately 5 minutes.
- Add the ground chicken, oyster sauce, soy sauce, sesame oil, and sriracha. Stir-fry the chicken, breaking it apart as it cooks, for about 3-4 minutes or until fully cooked. Mix in the green onions and remove from heat.
- Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place a tablespoon of the chicken mixture on the lower part of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly toward the opposite corner. Use water, or brush with beaten egg, to seal the edge. Repeat with the remaining wrappers.
- Preheat the air fryer to 400°F. Spray the air fryer basket with olive oil spray. Place the egg rolls in the basket without overcrowding, and lightly spray the tops with olive oil spray. Cook for 6 minutes, flip the egg rolls, and cook for another 6 minutes until crispy.
