Air Fryer Chinese Egg Rolls

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork or chicken
• 1 clove garlic, minced
• 1 tablespoon grated fresh ginger
• 1 medium carrot, shredded
• 3 scallions, chopped
• 3 cups shredded green cabbage
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 12 egg roll wrappers
• Oil, for brushing
• Duck sauce
• Plum sauce
• Soy sauce

Directions

1. Warm the olive oil in a large skillet set over medium heat, then add the ground pork or chicken. As it browns, use a spatula or wooden spoon to crumble it into small pieces. Cook until no longer raw, 6 to 8 minutes.
2. Stir in the garlic, ginger, carrot, scallions, and cabbage. Cook, stirring often, until the cabbage has softened and lost its volume, another 3 to 4 minutes. Add the soy sauce and rice wine vinegar, then remove the skillet from the heat so the mixture can cool. This filling can be prepared ahead.
3. Set one egg roll wrapper on a dry work surface so it looks like a diamond, with a point facing toward you. Spoon about 1/4 cup of the filling into the center.
4. Moisten your fingertips with water and trace the edges of the wrapper. Fold the sides in over the filling, then roll it away from you into a firm cylinder. Transfer it to a plate, and continue with the remaining wrappers and filling. You should end up with at least a dozen egg rolls.
5. Arrange the egg rolls in the air fryer basket in a single layer, adding only as many as will fit without touching or being piled on top of each other, since the hot air needs room to move around them. Brush them lightly with oil.
6. Slide the basket into the air fryer and set it to 350 degrees F. Cook for 6 to 7 minutes, turn the egg rolls over, coat the underside lightly with oil, and continue cooking for another 4 to 5 minutes.
7. When they are crisp and golden brown, they are ready. Serve immediately.