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Preheat a frying pan for a few minutes over medium heat. Add the sesame oil, ginger, cabbage, and shredded carrot. Cook down for 2-3 minutes or until the cabbage has wilted. Add the green onions, soy sauce, and black pepper. Stir and remove from heat.
Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls. Alternatively, you could use a Misto to spray olive oil, but I found that caused the egg roll wrappers to bubble up more when they were cooking.
Brush olive oil on the basket of your air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.
Bake at 360 degrees F for 7 minutes. Flip and bake for an additional 2 minutes.
Heat a cast iron skillet over medium heat for about 5 minutes. Then add enough avocado oil to cover the bottom of the skillet. Place the egg roll 'seam side' down in the oil.
Cook it until that side is crispy and brown, and then flip. When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.
Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.
Put the egg rolls seam side down on the baking rack and brush olive oil over the top.
Bake at 325 F for 12 minutes, and flip. Bake for an addition 8-12 minutes or until the egg rolls are nice and crispy without being burned.