AIR FRY EGG ROLLS FROZEN RECIPES

Steps:

• Heat the sesame oil in a large skillet over medium heat. Add the pork and cook until crumbled and cooked through, about 4 minutes. Add the coleslaw mix, carrots, ginger and garlic. Cook 2-3 minutes or until the cabbage has wilted. Remove from the heat; stir in the green onions, soy sauce, vinegar, pepper, salt, and 5-spice seasoning. Transfer to a plate and let cool slightly. Place 1 egg roll wrapper on a dry work surface with the points of the wrapper facing up and down (like a diamond). Place about 1/3 cup of the pork mixture in the middle of the wrapper. Dip your fingers in water and and dampen the edges of the wrapper. Fold the left then right points of the wrapper in toward the center. Fold the bottom point over the center. Roll toward the remaining point to form a tight cylinder. Press edges to seal. Place on a plate and cover with a dry towel. Repeat the process with remaining wrappers and pork mixture. Preheat the air fryer to 360°, if required. Spray the air fryer basket with cooking spray. Brush the tops of the egg rolls with olive oil. Working in 3 batches (4 at a time), place the egg rolls in the basket and cook 7 minutes. Flip the egg rolls over and brush with more oil. Cook for an additional 2 minutes. Serve with the dipping sauce of your choice.

Steps:

• Mix corn, beans, spinach, jalapeno Jack cheese, Cheddar cheese, green chiles, green onions, salt, cumin, and chili powder together in a large bowl for the filling.
• Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray.
• Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.