Ingredients:

  • 1 tbsp (15 ml) Sesame Oil
  • 1 cup (100g) Shredded Cabbage
  • ½ cup (50g) Shredded Carrots
  • ½ cup (50g) Bean Sprouts
  • ¼ cup (25g) Sliced Green Onions (scallions)
  • 1 clove Garlic, minced
  • 1 tsp (5ml) Grated Ginger
  • 1 tbsp (15 ml) Soy Sauce (low sodium preferred)
  • 1 tsp (5 ml) Rice Vinegar
  • ½ tsp (2.5 ml) Sesame Seeds
  • 1 Large Egg, lightly beaten
  • Pinch of Red Pepper Flakes (optional)
  • 4 Egg Roll Wrappers
  • 1 tbsp (15ml) Water
  • Cooking Spray (vegetable or canola oil)

Instructions:

  1. Heat sesame oil in a large skillet or wok over medium-high heat.
  2. Add cabbage, carrots, bean sprouts, green onions, garlic, and ginger to the skillet. Sauté until softened but still crisp-tender (about 3-4 minutes).
  3. Stir in soy sauce, rice vinegar, sesame seeds, and red pepper flakes (if using). Cook for 1 minute more.
  4. Pour the beaten egg into the center of the vegetable mixture. Scramble the egg until cooked through (about 1-2 minutes). Remove from heat and let cool slightly.
  5. Lay an egg roll wrapper on a flat surface. Place approximately ¼ of the filling in the center of the wrapper.
  6. Fold the bottom corner of the wrapper over the filling. Fold in the left and right sides, then roll tightly to seal. Dab the top corner with water to secure the roll. Repeat with remaining wrappers and filling.
  7. Preheat air fryer to 400°F (200°C). Lightly spray the egg rolls with cooking spray.
  8. Place the egg rolls in the air fryer basket in a single layer (you may need to work in batches). Air fry for 5 minutes, flipping halfway through, until golden brown and crispy.
  9. Serve hot with your favorite dipping sauce.