SPRING ROLLS
INGREDIENTS
•
0.5 pound cooked shrimp, chopped
•
0.5 pound shiitake mushrooms sliced and stem removed
•
8 ounce water chestnuts, diced
•
2 cup cabbage sliced and chopped
•
2 tablespoon grapeseed oil
•
1 teaspoon ginger, minced
•
1 clove Garlic, peeled and minced
•
3 scallions, chopped
•
6 spring roll wrappers
•
1 egg yolk and salt and pepper
•
1 tablespoon water
DIRECTIONS
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 Air Fryer. Press the M Button and
scroll to the Chicken Icon.
8.
Press the Power Button & adjust cooking time to 15 minutes at 360
degrees.
9.
Turn occasionally during cooking process.
