Chicken Egg Rolls

These crispy chicken egg rolls are an amazing combination of chicken and crunchy veggies in a crispy wonton with a sweet and savory sauce. Made in the air fryer for super easy prep!

Course Appetizer, Main Course, Sauce

Cuisine Asian

Keyword chicken, egg roll

Prep Time 20

Cook Time 8

Total Time 28

Servings eggrolls

Calories 124kcal

Equipment

Air Fryer

Ingredients

Eggrolls

1 pound ground chicken
1 teaspoon ground ginger
1 teaspoon garlic powder
3 cups coleslaw mix
salt and black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons water
10 egg roll wrappers

olive oil spray

Dipping sauce

¼ cup reduced sodium soy sauce or liquid aminos
2 teaspoons rice wine vinegar
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon green onion thinly sliced
½ teaspoon chili garlic sauce
½ teaspoon sesame oil

Instructions

Eggrolls

In a medium skillet over medium-high heat, cook the ground chicken, crumbling as it cooks until done.
Stir in the ginger and garlic.
Drain if needed but most of the liquid will evaporate. Remove from heat.
Add the coleslaw mix and season it with salt and black pepper. Stir to combine with the chicken.
Stir together the flour and water until well blended. Set aside.
Spoon about ¼ cup of the filling in the middle of each egg roll wrapper.
Tuck one side of the egg roll wrapper over the filling. Fold the sides into the middle. Then, add a small amount of the flour paste to the remaining side. Continue rolling up the egg roll to seal.
Preheat the air fryer to 350 degrees.
Prepare the air fryer basket with a spritz of cooking oil.
Place the prepared egg rolls into the air fryer basket. Spritz the tops with olive oil spray.
Cook for 7 to 8 minutes, turning halfway, until browned.

Sauce

Combine all of the ingredients together, whisk well.
Serve with the egg rolls.

Nutrition