Homemade Egg Rolls in the Ninja Foodi
Homemade Egg Rolls in the Ninja Foodi couldn't be easier and they, honest-to-goodness, taste like they were deep fried!
Servings 4 Egg Rolls
Asian Egg Roll Filling
- 2 tsp sesame oil
- 1/4 head cabbage thinly sliced
- 1 carrot sliced into thin strips
- 2 green onions chopped
- 2 cups pork cooked and shredded
- 2 tsp ginger grated
- 2 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 2 tsp red chili pepper paste see post for details
For the Sauce
- 2 Tbsp honey
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 1 tsp spicy mustard
- 1 tsp red chili pepper paste see post for details
- 1 tsp ginger grated
For the Egg Roll
- 4 Egg Roll Wrappers
- 1 egg lightly beaten
- 1 Tbsp olive oil
For the Egg Rolls
Thinly slice cabbage and carrots or you can use a the pre-shredded coleslaw mix. About 4 cups will make 4 egg rolls. Peel and grate your ginger and chop the green onions.
Turn the Ninja Foodi to the sear/saute function and set the heat to high. Add in 2 tsp of sesame oil and cabbage/carrot mixture. Add precooked shredded pork or chicken. * see post for details if you are using shrimp
Add in the rice vinegar, soy sauce, ginger and red pepper paste. Stir to combine and saute on high for 3-5 minutes or until the vegetables are the texture you like and most of the liquid has evaporated.
Remove from the pot and allow to cool. Preheat the Ninja Foodi for 10 minutes on Air Crisp at 390° F.
Add about 1/2 cup of filling into the egg roll wrapper, lightly brush beaten egg along the edges and roll as instructed in the video or see pictures in the post. Lightly brush with olive oil and place on the rack in the high position in the Ninja Foodi.
Air Crisp for 10-15 minutes, flipping about every 3 minutes to ensure even crisping. Remove and Serve with dipping sauce.
Calories: 198kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 803mg | Potassium: 238mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2720IU | Vitamin C: 22.8mg | Calcium: 44mg | Iron: 1.4mg