📝 About This Recipe
Experience the ultimate crunch without the heavy oil of traditional deep-frying. These egg rolls feature a savory medley of ginger-scented ground pork, crisp cabbage, and earthy shiitake mushrooms, all encased in a shatteringly thin pastry shell. Perfectly balanced and surprisingly light, they bring the authentic flavors of a classic Cantonese dim sum parlor right into your modern kitchen.
🥗 Ingredients
The Filling
- 1/2 pound Ground Pork (can substitute with ground turkey or chicken)
- 3 cups Coleslaw Mix (shredded cabbage and carrots)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 3 cloves Garlic (minced)
- 3 pieces Green Onions (thinly sliced)
- 1/2 cup Shiitake Mushrooms (finely chopped)
- 2 tablespoons Soy Sauce (low sodium preferred)
- 1 teaspoon Toasted Sesame Oil (for nutty aroma)
- 1/2 teaspoon Granulated Sugar (to balance saltiness)
Assembly and Coating
- 12 pieces Egg Roll Wrappers (standard 7-inch square size)
- 1 piece Egg (beaten with 1 tsp water for egg wash)
- 2 tablespoons Vegetable Oil (for brushing/spraying)
- 1 teaspoon Cornstarch (to keep filling dry)
Sweet & Spicy Dipping Sauce
- 1/4 cup Apricot Preserves
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sriracha (adjust to heat preference)
👨🍳 Instructions
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1
In a large skillet or wok over medium-high heat, brown the ground pork until fully cooked through, breaking it into very small crumbles.
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2
Add the minced garlic, grated ginger, and chopped shiitake mushrooms to the pork. Sauté for 2 minutes until fragrant.
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3
Toss in the coleslaw mix. Cook for 3-4 minutes just until the cabbage begins to wilt but still retains a bit of 'bite'. Do not overcook into a mushy consistency.
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4
Stir in the soy sauce, sesame oil, sugar, and sliced green onions. Sprinkle the cornstarch over the mixture and stir; this absorbs excess moisture to prevent soggy rolls.
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5
Transfer the filling to a large rimmed baking sheet and spread it out thin. Let it cool completely; a hot filling will tear the delicate wrappers.
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6
Preheat your air fryer to 390°F (200°C) for at least 5 minutes to ensure an even cooking environment.
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7
Place one egg roll wrapper on a clean surface in a diamond orientation. Place 2-3 tablespoons of filling in the lower third of the diamond.
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8
Fold the bottom corner over the filling, then fold in the left and right sides tightly like an envelope.
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9
Brush the top remaining corner with the egg wash. Roll the egg roll upward tightly to seal it completely.
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10
Repeat with the remaining wrappers, keeping the finished rolls under a damp paper towel to prevent them from drying out while you work.
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11
Lightly brush each egg roll on all sides with vegetable oil or spray generously with an oil mister. This is the secret to the 'deep-fried' golden color.
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12
Place the egg rolls in the air fryer basket in a single layer, ensuring they are not touching. Work in batches if necessary.
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13
Air fry for 6 minutes, then flip each roll over and cook for an additional 6-8 minutes until the shells are bubbly, golden brown, and crisp.
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14
While cooking, whisk together the apricot preserves, rice vinegar, and sriracha in a small bowl to create the dipping sauce.
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15
Remove from the air fryer and let rest for 2 minutes before serving. This allows the steam to settle and the exterior to reach maximum crunch.
💡 Chef's Tips
Ensure the filling is as dry as possible; excess liquid is the enemy of a crispy egg roll. Always keep your unused wrappers covered with a damp cloth to prevent them from becoming brittle. For a vegetarian version, replace pork with extra firm tofu or double the mushrooms and cabbage. Do not overcrowd the air fryer basket; air must circulate around all sides to create that signature crunch. If using frozen egg rolls, increase the cooking time by 3-4 minutes and do not thaw them first.
🍽️ Serving Suggestions
Serve with hot Chinese mustard for a pungent, sinus-clearing kick. Pair with a chilled Riesling or a crisp Lager to cut through the savory richness. Arrange on a platter with fresh cilantro sprigs and sliced red chilies for a vibrant presentation. Serve alongside a bowl of hot Wonton Soup or Egg Drop Soup for a complete meal. Provide a side of pickled ginger and daikon radish for a refreshing palate cleanser.