Air-Fried Egg Rolls with Shrimp and Vegetables offer a delectable and lighter variation of a beloved classic. Filled with succulent shrimp and crisp vegetables, these egg rolls feature a crunchy shell achieved through air frying, reducing excess oil while maintaining a delightful texture. This recipe provides a tasty option for an appetizer or a main dish, appealing to anyone seeking a flavorful meal. The simplified cooking process helps retain the natural flavors of the shrimp and vegetables, making these egg rolls a delightful culinary experience.

Ingredients

• 1/2 pound shrimp, peeled and deveined
• 2 cups cabbage, shredded
• 1 cup carrots, julienned
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1 Tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 12 sheets egg roll wrappers

Instructions

1. Preheat the air fryer to 360°F (182°C).
2. In a large bowl, combine the shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, and ground ginger. Mix well to ensure even distribution of ingredients.
3. Place an egg roll wrapper on a clean surface with a corner pointing towards you. Spoon about 2 to 3 tablespoons of the shrimp and vegetable mixture onto the wrapper.
4. Fold the corner closest to you over the filling, tuck in the sides, and roll tightly. Moisten the edges with water to seal the egg roll securely.
5. Repeat the wrapping process with the remaining wrappers and filling until all are prepared.
6. Lightly spray the egg rolls with cooking spray and arrange them in the air fryer basket in a single layer to ensure even cooking.
7. Air fry the egg rolls for 8 to 10 minutes, turning them halfway through the cooking time to achieve a golden brown and crisp exterior.
8. Serve hot with a dipping sauce of choice.

Keywords: Dinner, Air-Fried, Crunchy, Main Course, Asian

Spice Rack: Soy Sauce, Sesame Oil, Ground Ginger

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