Chicken Egg Rolls
These crispy chicken egg rolls are an amazing combination of chicken and crunchy veggies in a crispy wonton with a sweet and savory sauce. Made in the air fryer for super easy prep!
Servings 10 eggrolls
Calories 124kcal
Equipment
- Air Fryer
Ingredients
Eggrolls
- 1 pound ground chicken
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 3 cups coleslaw mix
- salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons water
- 10 egg roll wrappers
olive oil spray
Dipping sauce
- ¼ cup reduced sodium soy sauce or liquid aminos
- 2 teaspoons rice wine vinegar
- 1 teaspoon minced garlic
- 1 teaspoon honey
- 1 teaspoon green onion thinly sliced
- ½ teaspoon chili garlic sauce
- ½ teaspoon sesame oil
Instructions
Eggrolls
- In a medium skillet over medium-high heat, cook the ground chicken, crumbling as it cooks until done.
- Stir in the ginger and garlic.
- Drain if needed but most of the liquid will evaporate. Remove from heat.
- Add the coleslaw mix and season it with salt and black pepper. Stir to combine with the chicken.
- Stir together the flour and water until well blended. Set aside.
- Spoon about ¼ cup of the filling in the middle of each egg roll wrapper.
- Tuck one side of the egg roll wrapper over the filling. Fold the sides into the middle. Then, add a small amount of the flour paste to the remaining side. Continue rolling up the egg roll to seal.
- Preheat the air fryer to 350 degrees.
- Prepare the air fryer basket with a spritz of cooking oil.
- Place the prepared egg rolls into the air fryer basket. Spritz the tops with olive oil spray.
- Cook for 7 to 8 minutes, turning halfway, until browned.
Sauce
- Combine all of the ingredients together, whisk well.
- Serve with the egg rolls.
Nutrition
Serving: 1g | Calories: 124kcal | Carbohydrates: 11g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 348mg | Potassium: 316mg | Fiber: 1g | Sugar: 1g | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg | Net Carbohydrates: 10g