15m
PREP TIME
20m
COOK TIME
119
CALORIES
9
INGREDIENTS
Ingredients 16 Servings
- 1 tablespoon oil
- 1 pound ground chicken
- 1 package (14 to 16 ounces) coleslaw mix
- 3 green onions, finely chopped
- 2 tablespoons less sodium soy sauce
- 4 teaspoons McCormick® Himalayan Pink Salt with Black Pepper and Garlic All Purpose Seasoning
- 1 1/2 teaspoons McCormick® Ground Ginger
- 16 egg roll wrappers
- Thai Kitchen® Gluten Free Sweet Red Chili Dipping Sauce, to serve
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add ground chicken; cook and stir 3 minutes or until no longer pink. Add coleslaw mix and green onions; cook and stir 3 minutes or until cabbage is wilted. Add soy sauce, Seasoning and ginger; cook and stir 2 minutes. Place mixture in colander or strainer, pressing to drain excess liquid from mixture.
- 2 Place eggroll wrappers on work surface with points facing up and down, like a diamond. Place 1/4 cup of the chicken mixture in center of egg roll wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper over filling, then fold in both sides of wrapper. Roll tightly from bottom to top, pressing top edge down to seal egg roll. Repeat with remaining ingredients.
- 3 Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F for 3 minutes. Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 5 minutes. Turn egg rolls and spray with no stick cooking spray. Fry 5 minutes longer or until egg rolls are lightly browned and heated through. Repeat with remaining egg rolls. Serve egg rolls with Sweet Red Chili Sauce for dipping.
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4
Test Kitchen Tip:
•Substitute ground pork or turkey in place of ground chicken.
•Air Fryer cooking temperatures vary; adjust temperature and time as needed.
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