The sweet chili dipping sauce can be made several days in advance and stored in an airtight container in the fridge.
Keep the egg rolls and egg roll wrappers covered with lightly dampened paper towels while working with them. It keeps the wrapper from drying out and cracking.
I love using ginger paste. 1 tablespoon of paste equals 1 tablespoon of fresh ginger. Always store it in the fridge. It stays fresh for up to a month.
I use prepackaged coleslaw for convenience, but you can certainly shred your own fresh cabbage and carrots.
This recipe also works well with shrimp, ground turkey, ground beef, and ground chicken. Just make sure they are cooked before frying the egg rolls.
Other vegetables to consider adding are finely chopped broccoli, celery, or bell peppers.
Keep the water and cornstarch mixture combined with a small whisk or fork.
Turn the eggroll in the hot oil to brown both sides as they will float. They sometimes need to be held in place for a couple of seconds with a long set of tongs so they don’t flip again.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air- fryer at 350 degrees for a couple of minutes.
To air-fry, coat egg rolls with cooking spray. Preheat the air fryer to 350 degrees. Place the egg rolls in the air fryer basket and cook for 12 minutes, flipping halfway through the cooking time.
Nutrition
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