Ingredients:

  • 1 lb ground chicken
  • 4 cups coleslaw mix
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 tbsp reduced-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sugar
  • ½ tsp black pepper
  • 12 egg roll wrappers
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 2 tbsp neutral oil

Instructions:

  1. Heat a skillet over medium-high heat, add the ground chicken, and cook until browned and fully cooked to a safe internal temperature of 165°F (74°C).
  2. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  3. Add the coleslaw mix and sauté for 3–5 minutes until the cabbage has wilted but is not mushy.
  4. Pour in the soy sauce, sesame oil, sugar, and pepper; cook for another 2 minutes, stirring constantly, until nearly all the liquid has evaporated.
  5. Transfer the filling to a bowl and let it cool completely to prevent the wrappers from steaming.
  6. Mix the water and cornstarch in a small bowl to create a sealing slurry.
  7. Lay one egg roll wrapper on a clean surface in a diamond shape and place 3 tablespoons of the cooled filling in the center.
  8. Fold the bottom corner over the filling, fold in the left and right sides tightly, and roll upward firmly into a tight cylinder.
  9. Dab the cornstarch slurry on the top corner of the wrapper to seal the roll shut.
  10. Preheat the air fryer to 390°F (200°C).
  11. Arrange the rolls in a single layer in the basket, cooking in batches if they don't fit in one layer to avoid steaming.
  12. Lightly brush the tops and sides of each roll with neutral oil.
  13. Air fry for 6 minutes, flip each roll using tongs, brush the other side with oil, and air fry for another 6 minutes until they reach a deep mahogany color and sound hollow when tapped.