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The air fryer gives these chicken egg rolls an amazing snap while keeping the veggie and chicken filling tender and juicy. You'll get that same taste you love from Panda Express without leaving home. Each bite breaks through that golden outer layer to reveal a mouthwatering mix of chicken and veggies that'll make you forget about takeout.
I've brought these to tons of family get-togethers and they're always the first thing gone. My little nieces love helping roll them up, which turns cooking into playtime and builds some sweet family memories.
Key Ingredients
- Chicken breast: Pick fresh, boneless cuts and dice them small for better texture. Try thighs if you want something juicier.
- Cabbage: Fresh Napa cabbage adds that signature crunch. Don't forget to cut out the tough middle first.
- Carrots: Fresh-cut carrots bring natural sweetness and bright color. Skip the pre-shredded stuff for better results.
- Egg roll wrappers: Find the thin yellow ones in the cold section. Keep them covered while you work.
- Sesame oil: Just a bit works wonders for the filling. Go for toasted type to get that real flavor kick.
- Soy sauce: Try low-sodium so you can manage the salt. I like Pearl River Bridge brand for its rich taste.
Step-By-Step Guide
- Get Everything Ready First:
- Line up all your stuff before you start cooking. Cut chicken into tiny bits about 1/4 inch big. Slice cabbage thin, cut carrots into matchsticks, and dice onions finely. This makes the whole process go smoothly.
- Cook Up Your Filling:
- Warm a big pan over medium-high heat. Toss in your chicken pieces and let them sit until they start turning golden (around 3-4 minutes). Throw in garlic and keep stirring for half a minute until it smells good but isn't browned. Add your veggies in stages – onions first until they turn clear (2 minutes), then cabbage and carrots until they soften slightly but stay crisp (3-4 minutes). Pour in soy sauce and sesame oil, mixing so everything gets coated. Your filling should be damp but not dripping.
- Wrap Them Up Right:
- Put a wrapper on your counter so it looks like a diamond. Spoon 2 tablespoons of filling just below the middle in a little row. Pull the bottom corner up over the filling and tuck it in tight. Fold in the side corners to make envelope-like sides. Roll upward with firm pressure, stopping just shy of the top. Wet the last corner with a dab of water, then finish rolling. Place them seam-side down on parchment paper.
- Air Fry To Perfection:
- Heat your air fryer for 3 minutes at 375°F. Lightly spray the basket with oil. Put egg rolls in with the seam facing down, leaving room between them for air to move. Spray the tops lightly with oil. Cook for 5 minutes, then carefully turn them over with tongs. Cook another 4-5 minutes until they're deeply golden and crunchy. Move them straight to a wire rack to keep them crisp.
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My family really goes crazy for the cabbage in these rolls. My grandma always told us good egg roll cabbage should 'whisper, not shout' when you bite it – meaning it should be soft but still have a bit of snap to it.
Getting The Heat Just Right
Make sure you preheat your air fryer for the crispiest outcome. Try not to open the basket too much while cooking since it lets a lot of heat escape.
Taking Care Of Wrappers
If you don't use all your wrappers, wrap them tight in plastic and put them back in the fridge right away. Let them warm up to room temp before using them to stop tears.
Filling Know-How
Watch your filling temperature carefully. If it's too hot, it'll make your wrappers soggy from steam. Too cold, and the insides won't heat through properly when cooking.
Prep Them Early
You can roll these up to 4 hours ahead and keep them in the fridge under slightly damp paper towels so they don't dry out. Just spray with oil right before cooking.
Tasty Dipping Options
Sweet and sour sauce works great, but try mixing equal parts hoisin and rice vinegar for something different and delicious.
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After trying to get these just right for years, I've learned it's all about the little things – getting the filling temperature right, rolling them up tight, and being patient while they cook. These homemade egg rolls have become something we all look forward to at family gatherings, with everyone hanging out in the kitchen telling stories and laughing as we roll them together.
Frequently Asked Questions
- → Can I prep these egg rolls in advance?
- Sure thing, you can make the rolls and keep them uncooked in your fridge up to a day, just put parchment paper between them.
- → What sauces go great with these egg rolls?
- Sweet chili sauce, sweet and sour, or plain soy sauce are all fantastic choices for dipping these chicken egg rolls.
- → Can I store these egg rolls in the freezer?
- Absolutely, freeze them uncooked in a single row first, then pack them in a freezer bag for up to 3 months. When cooking frozen ones, add 2-3 extra minutes in the air fryer.
- → What can I use if I don't have egg roll wrappers?
- You can try spring roll wrappers or won ton wrappers instead, but remember they'll come out smaller and feel different.
- → How do I stop egg rolls from getting soft?
- Put your finished egg rolls on a wire cooling rack instead of flat on a plate so they won't get soggy underneath.