Air-Fried Pork Egg Rolls

Heat a large nonstick skillet over medium heat. Add pork and sesame oil. Cook for 3 to 5 minutes or until pork is browned (165 degrees), stirring occasionally to break into crumbles.

Add vinegar, cabbage, carrots and mushrooms to sausage in skillet. Cover and cook over medium heat for 6 to 8 minutes or until vegetables softened and most of the liquid has evaporated; stirring occasionally.

Stir in ginger and garlic pastes, bean sprouts, 1/3 cup green onions and tamari. Cook, uncovered, for 2 to 3 minutes or until bean sprouts are tender. Remove skillet from heat; slightly cool filling.

Preheat 8-qt. air-fryer to 400 degrees according to manufacturer’s directions. To assemble egg rolls, place an egg roll wrapper on a flat surface with one corner of the wrapper at the bottom. Lightly brush edges of wrapper with additional water. Spoon ¼ cup pork filling just below the center. Fold bottom corner up and over filling; fold side corners over filling and roll up wrapper toward top corner. Moisten top corner with water; press to seal. Repeat filling remaining egg roll wrappers. Cover egg rolls with a damp paper towel to prevent drying out, if necessary.

Spray air-fryer basket with air fryer spray. Working in batches, place egg rolls in a single layer, ¼ in. apart, in basket. Air-fry for 10 to 12 minutes or until lightly golden and crisp, turning occasionally. (If necessary, place cooked egg rolls on a wire rack in a rimmed baking pan and keep warm in a 200°F oven while air frying remaining rolls.)

Garnish with additional green onions and serve with additional tamari and Thai sweet chili sauce, if desired. 

Note: Cooking times, temperatures and quantities may vary depending on style of air fryer.

