Cream Cheese Wontons
12 wonton wrappers
3 oz. package cream cheese
oil
Cut cream cheese into 12 blocks, place
one block in center of each wonton
wrapper. Moisten edge of wonton wrap-
per, fold in half and press to seal. Brush
wontons lightly with oil. Place on rack
and cook according to guidelines until
golden brown. Serve with hot mustard
or sweet-sour sauce.
Oriental Kabobs
1 lb. large raw shrimp, peeled
and deveined
1 lg. bell pepper, cut into 1 inch chunks
8 oz. can pineapple chunks, drained
1
⁄
3
cup sweet and sour sauce
12 - 6 inch bamboo skewers
Thread shrimp, peppers and pineapple
chunks on 6 inch skewers. Brush with
sweet and sour sauce and place on rack.
Grill according to guidelines until
shrimp are pink.
Egg Rolls
3 cups shredded cabbage
1 cup minced celery
1 cup bean sprouts
1
/
2
cup shredded carrots
1
/
2
lb. cooked pork loin, trimmed
of fat and cut into thin strips
3 tablespoon Hoisin sauce
12 egg roll wrappers
2 teaspoon flour
2 teaspoon water
3 tablespoon oil
1
/
4
teaspoon Oriental hot oil
Drop vegetables into boiling water.
Cook for 10 seconds; drain. Combine
vegetables, pork and Hoisin sauce.
Place
1
/
12
th
of mixture in center of each
egg roll wrapper. Fold one corner over
filling, then fold over two outside
corners. Combine flour and water to
make paste; brush on edges. Fold
remaining corner over roll and press to
seal. Combine oils and brush over egg
rolls. Air fry according to guidelines.
PREHEAT
FAN SPEED
RACK USE
TEMP
YES
12
400˚
HIGH
TIME
YIELD
Guidelines at a Glance
TM
3-4
MIN.
PREHEAT
FAN SPEED
RACK USE
TEMP
YES
12
400˚
HIGH
TIME
YIELD
Guidelines at a Glance
TM
4-6
MIN.
20
PREHEAT
FAN SPEED
RACK USE
TEMP
YES
12
350˚
HIGH
TIME
YIELD
Guidelines at a Glance
TM
8-10
MIN.
