PREP TIME: 30 MINUTES
AIR FRY: 10 MINUTES
INGREDIENTS:
- salt
- 1/2 small head of cabbage, cored and thinly sliced
- 2 medium carrots, julienned
- 2 stalks of julienned celery
- ice
- 3 tbsp. low-sodium soy sauce
- 2 tbsp. hoisin sauce
- 2 tbsp. oyster sauce
- 2 tsp. toasted sesame oil
- 1 tbsp. vegetable or other neutral oil, plus more for brushing
- 2 cloves garlic, minced
- 1 tsp. minced fresh ginger
- 1 lb. ground pork
- freshly ground black pepper
- 12 to 14 egg roll wrappers
- hot Chinese mustard (if available), or any preferred dipping sauce for serving
INSTRUCTIONS:
- In a large pot, bring 4 quarts of salted water to a boil. Add cabbage, carrots, and celery and cook until slightly softened, about 2 minutes.
- Transfer to an ice bath.
- Once cool enough to handle, drain and squeeze veggies with a kitchen towel until water is removed; set aside.In a small bowl, combine soy sauce, hoisin, oyster sauce, and sesame oil.
In a large skillet over medium-high heat, heat vegetable oil until shimmering. Cook garlic and ginger, stirring, until fragrant, about 30 seconds. - Add pork and cook, breaking up with a spoon, until browned and starting to crisp, 4 to 5 minutes.
- Drain fat from skillet until about 1 tablespoon remains. Add soy sauce mixture and toss pork to coat. Cook over medium-high heat, stirring, 1 minute.
- Add veggies and cook, stirring, until combined and warmed through, 2 to 3 minutes more; season with salt and black pepper. Let cool slightly.
- Arrange an egg roll wrapper in a diamond shape on a clean work surface.
- Spoon 2 tablespoons of filling onto the bottom third of the wrapper. Fold up the bottom half and tightly fold in the sides.
- Gently roll and seal the edges with a couple of drops of water, pressing to adhere.
- Working in batches, generously brush egg rolls with vegetable oil. In an air-fryer basket, arrange egg rolls in a single layer.
- Cook at 400°, flipping halfway through, until golden brown and crispy, about 10 minutes.
- Serve egg rolls with mustard and duck sauce alongside.
