Air Fryer Vegetable Egg Rolls are incredibly delicious!  They are essentially baked, not fried, creating the perfect crispy and crunchy crust in every bite!  These are made in a fraction of the time and taste just like the Egg Rolls you would get at a restaurant.  Perfect for an appetizer, snack, or side dish!

The recipe can be found here.

I always start by prepping my ingredients, so they are ready to go when needed.  Slice the red bell pepper and green onions.  Then combine the cabbage slaw, green onion, red bell pepper, flaxseed, soy sauce, and red pepper flakes in a large bowl.  Make sure to mix well.  If you like heat, you can always add additional red pepper flakes.

You can play around with the vegetables a bit, if there is something else you would like.  Perhaps you add some chopped mushrooms to the mixture or a few scoops of cooked corn.  Make it your own with the vegetables and flavors YOU like!

In a small bowl, whisk together the egg whites, water, and cornstarch.  Make sure to save the egg yolks if you have a use for them otherwise you can discard.

Use a brush to wet the edges of an egg roll wrapper with the egg mixture.  I like to place the egg roll wrappers on a piece of wax paper, so they don’t stick to the counter, but this is completely optional.

Place a heaping spoonful of the slaw mixture on the egg roll wrapper, near one of the corners.  Then fold the short corner over the mixture.  Next, fold in both sides.  Then roll the rest of the wrapper to seal all edges.

Set aside and continue to make the rest of the egg rolls.  This recipe will make about 8-10 egg rolls, depending on how full you stuff them.

Brush the outside of each egg roll with the egg mixture.  Make sure to coat both sides.  This is also where the wax paper will come in handy!

Place the egg rolls in the Air Fryer basket in a single layer.  Fry at 400 degrees for 8-10 minutes or until brown and crispy.  Make sure to flip halfway through cooking.

My Air Fryer only hold 3 egg rolls at a time, so I have to fry in batches.  Once the first batch is done, I keep the egg rolls warm by placing them on a baking sheet and keep warm in a 200-degree oven.  I keep adding egg rolls to the baking sheet until all egg rolls have been made.  This will also ensure you keep the crispy outside of the egg roll.

Serve warm with your favorite dipping sauce.  My favorite is sweet and sour sauce, but soy sauce and/or sweet chili sauce are also good.

The recipe can be found here.

Happy Cooking!

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