Chinese Takeout Egg Rolls with Soy-Vinegar Dipping Sauce

Name: Chinese Takeout Egg Rolls with Soy-Vinegar Dipping Sauce
Cuisine: Chinese
Ingredients: 1 tablespoon (15 ml) mirin or rice wine; 1 tablespoon (15 ml) mirin or rice wine; 1 pound (455 g) ground pork or dark meat chicken; 1 pound (455 g) ground pork or dark meat chicken; 3 tablespoons (45 ml) vegetable oil plus more for brushing; 4 cups (280 g) shredded Napa cabbage; 5 ounces (140 g) shiitake mushrooms, minced; ¼ cup (25 g) sliced scallions; 1 teaspoon grated fresh ginger; 1 clove garlic, minced; ¼ teaspoon cornstarch; 1 package (16 ounces, or 455 g) refrigerated or frozen egg roll wrappers, thawed if frozen; 1 package (16 ounces, or 455 g) refrigerated or frozen egg roll wrappers, thawed if frozen; ¼ cup (60 ml) soy sauce; ¼ cup (60 ml) rice vinegar; 1 scallion, white and light green parts only, sliced; 1 teaspoon granulated sugar; Pinch red pepper flakes; Pinch sesame seeds

Preparation info

Yield: Makes
25
egg rolls

Difficulty
Easy

Appears in

Epic Air Fryer Cookbook

By Emily Paster

Published 2019

About

Isn’t everyone’s favorite part of Chinese takeout the egg rolls? I never thought to make egg rolls at home, but since I have discovered store-bought frozen egg roll wrappers and the air fryer, I barely need takeout any more. These air-fried egg rolls make a fun hors d’oeuvres for a party and can even be prepared in advance and frozen.

Look for the thick egg roll wrappers that are typically 7-inch (18 cm) squares, as opposed to the thinner, larger spring roll wrappers. You want these

Ingredients

Asia
China
Starter

Ingredients

Method