Crispy Chicken Egg Rolls

Prep time: 10 minutes | Cook time: 23 to 24 minutes | Serves 4

1 pound (454 g) ground chicken

2 teaspoons olive oil

2 garlic cloves, minced

1 teaspoon grated fresh ginger

2 cups white cabbage, shredded

1 onion, chopped

¼ cup soy sauce

8 egg roll wrappers

1 egg, beaten

Cooking spray

1. Spritz the air fryer basket with cooking spray.
2. Heat olive oil in a saucepan over medium heat. Sauté the garlic and ginger in the olive oil for 1 minute, or until fragrant. Add the ground chicken to the saucepan. Sauté for 5 minutes, or until the chicken is cooked through. Add the cabbage, onion and soy sauce and sauté for 5 to 6 minutes, or until the vegetables become soft. Remove the saucepan from the heat.
3. Unfold the egg roll wrappers on a clean work surface. Divide the chicken mixture among the wrappers and brush the edges of the wrappers with the beaten egg. Tightly roll up the egg rolls, enclosing the filling. Arrange the rolls in the pan.
4. 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.
5. Flip the rolls halfway through the cooking time.
6. When cooked, the rolls will be crispy and golden brown.
7. Transfer to a platter and let cool for 5 minutes before serving.