Ingredients:

  • 1 lb ground chicken breast
  • 14 oz shredded coleslaw mix
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, minced
  • 3 cloves garlic, minced
  • 2 chopped green onions
  • 1/2 tsp ground black pepper
  • 12 store-bought egg roll wrappers
  • 1 egg, beaten
  • 2 tbsp neutral oil

Instructions:

  1. Heat a skillet over medium-high heat. Add the ground meat and cook until browned and no longer pink.
  2. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.
  3. Fold in the coleslaw mix, soy sauce, sesame oil, and black pepper. Stir-fry for 3–5 minutes until the cabbage is wilted but not mushy.
  4. Stir in green onions and remove from heat to cool slightly.
  5. Lay one egg roll wrapper on a flat surface in a diamond shape. Place about 3 tablespoons of filling in the center.
  6. Fold the bottom corner over the filling, tuck in the two side corners tightly, and roll upward.
  7. Dip a finger in the beaten egg and smear it across the top edge to lock the roll in place.
  8. Preheat air fryer to 380°F (193°C) and lightly grease the basket.
  9. Arrange egg rolls in a single layer. Brush tops and sides generously with neutral oil.
  10. Cook for 6–7 minutes, flip carefully with tongs, brush the other side with oil, and cook for another 4–5 minutes until deep golden brown.