Shrimp Egg Rolls
Servings: 6
Ingredients
8 large shrimp: cooked, peeled, deveined
4 scallions, sliced
1⁄2 head green cabbage, sliced thin
1 1⁄2 teaspoons ground ginger
2 cloves garlic, chopped
1⁄4 teaspoon pepper
1⁄4 cup soy sauce
2 teaspoons sweet chili sauce
12 store bought egg roll wraps
1 tablespoon olive oil for brushing egg rolls
Directions
Heat oil in a large skillet or wok over medium heat. Add scallions, cabbage, ginger, garlic, and
pepper. Sauté 3 minutes. Add shrimp, and cook an additional 1 minute.
Add soy sauce and chili sauce, stir to blend. Remove from heat.
Prepare egg rolls: On a clean work surface, lay out one egg roll wrap. Place 2 tablespoons of
mixture in center. Fold bottom corner up over filling, fold in the 2 outside corners.
Roll egg roll over to seal. Repeat with remaining egg rolls. Brush finished rolls with olive oil.
Place the Dual Rack (in high position) into the air fryer. Spritz rack with olive oil.
Lay 6 egg rolls on rack.
Close the lid. Set temperature to 410°, and set timer for 20 minutes. Turn halfway through
cook time.
Repeat with remaining egg rolls.
Nutrition Facts
Serving Size: 1/6 of a recipe.
Amount Per Serving
% Daily Value
Calories: 96
5%
Calories from Fat: 27
4%
Total Fat: 3g
5%
Saturated Fat: 1g
5%
Cholesterol: 9mg
3%
Sodium: 616mg
26%
Total Carbohydrates: 13g
4%
Fiber: 2g
8%
Sugars: 3g
Protein: 5g
9%
Vitamin A:
2%
Vitamin C:
47%
Calcium:
4%
Iron:
3%
