Prawn and Cabbage Egg Rolls Wraps

Prep time: 20 minutes | Cook time: 18 minutes | Serves 4

2 tablespoons olive oil

1 carrot, cut into strips

1-inch piece fresh ginger, grated

1 tablespoon minced garlic

2 tablespoons soy sauce

¼ cup chicken broth

1 tablespoon sugar

1 cup shredded Napa cabbage

1 tablespoon sesame oil

8 cooked prawns, minced

8 egg roll wrappers

1 egg, beaten

Cooking spray

1. Spritz the air fryer basket with cooking spray. Set aside.
2. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
3. Add the carrot, ginger, and garlic and sauté for 2 minutes or until fragrant.
4. Pour in the soy sauce, broth, and sugar. Bring to a boil. Keep stirring.
5. Add the cabbage and simmer for 4 minutes or until the cabbage is tender.
6. Turn off the heat and mix in the sesame oil. Let sit for 15 minutes.
7. Use a strainer to remove the vegetables from the liquid, then combine with the minced prawns.
8. Unfold the egg roll wrappers on a clean work surface, then divide the prawn mixture in the center of wrappers.
9. Dab the edges of a wrapper with the beaten egg, then fold a corner over the filling and tuck the corner under the filling. Fold the left and right corner into the center. Roll the wrapper up and press to seal. Repeat with remaining wrappers.
10. Arrange the wrappers in the pan and spritz with cooking spray.
11. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 370ºF (188ºC) and set time to 12 minutes.
12. Flip the wrappers halfway through the cooking time.
13. When cooking is complete, the wrappers should be golden.
14. Serve immediately.