SPRING ROLLS
1. Place a pan on the stove on high heat. Add 1 tbsp.
grapeseed oil.
2. Sauté cabbage. Remove and set aside. Repeat with
the shitakes, ginger, garlic and scallions.
3. In a bowl add all the ingredients except the spring
roll wrappers, egg and water.
4. Make egg wash with egg yolk and water.
5. Once the filling is cooled, assemble the spring rolls.
Lightly squeeze and drain any excess water from filling.
6. On the counter place one spring roll wrapper and coat the
edges with the egg wash. Place a couple tablespoons of filling
on the top of the wrapper and roll up, folding in the sides as
you go. Place each spring roll into the Fry Basket.
7. Place the Fry Basket into the Power AirFryer XL Pro.
Press the M Button.
8. Scroll to the
Chicken Icon
.
9. Press the Power Button & adjust cooking time to 15 minutes
at 360° F.
10. Turn occasionally during cooking process.
11. Serve with sweet chili sauce.
INGREDIENTS:
½ lb. cooked shrimp,
chopped
½ lb. shiitake mushrooms,
sliced & stem removed
8 oz. water chestnuts, diced
2 cups cabbage sliced
and chopped
2 tbsp. grapeseed oil
1 tsp. ginger, minced
1 clove garlic, peeled
and minced
3 scallions, chopped
Sea salt & pepper
6-8 spring roll wrappers
1 egg yolk
1 tbsp. water
Sweet chili sauce, or sauce
of your choice
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