I decided to give my air fryer a second chance. A Christmas present 2 years ago, it has been gathering dust in the basement after its inaugural run. Hearing friends extol its virtues, in fairness what else could I do.
Eggrolls are a once in a blue moon treat, so they seemed like a good place to start. After trolling the internet for ideas, I settled on the following recipe.
Servings - 8 eggrolls (2 SP each on WW green program)
8 eggroll wrappers
package of cole slaw mix
1 ginger, minced
1 garlic clove, minced
1 tsp toasted sesame oil
4 oz ground turkey
1 tbs reduced sodium soy sauce
1/4 tsp rice vinegar
1/4 tsp five spice powder
SLURRY MIXTURE: mix 1 tbs cornstarch with 1 tbs water
olive oil spray or vegetable nonstick spray
Heat the oil in a skillet. Add the garlic and ginger over medium heat and saute 1 minute. Add the ground turkey and cook, breaking up the meat, until no pink remains. Add the cole slaw, soy sauce, ricle vinegar, and five spice powder and stir well. Saute until vegetables wilt, about 5 minutes. Set aside to cool.
Divide mixture evenly. Working one at a time, set the wonton wrapper on the diagonal, add 1/8 of the mixture. Bring the bottom triangle over the mixture, fold in the 2 sides, then use your finger to wet the top left and right sides with slurry mixture, roll and place seal on bottom. As you roll remaining eggrolls, keep them covered with a damp cloth so they don't dry out. Spray tops of eggrolls with olive oil spray.
Fry in your air fryer (my 3 quart fryer took 6 minutes on each side) or bake in a 400 degree oven for about 20 minutes or until browned.