Here’s another first for me. I’ve never made egg rolls and other than chopping the vegetables, I found it to be surprisingly easy. And they tasted very good too! To make the chopping chore easier, I used my Vidalia Chop Wizard. It made quick work of the peppers.
1 cup diced carrots
5 oz can water chestnuts diced
1/2 cup diced red and orange peppers
1/4 cup chopped green onions
2 stalks diced celery
1 tsp roasted diced garlic
1 chicken breast chopped into small pieces
4 tsp cornstarch
1 Tbl water
1 Tbl soy sauce
1 tsp olive oil (1SP)
1 tsp brown sugar (1 SP)
1 tsp ginger
Pinch cayenne or red pepper
10 egg roll wrappers (20 SPs)
Coat a large skillet with cooking spray; add the first seven ingredients and saute over medium heat for 10 minutes stirring often.
In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar, and pepper; mix until smooth. Stir into chicken mixture and continue cooking over medium-low heat for 5 more minutes.
Spoon 1/4 cup chicken mixture on the bottom third of 1 egg roll wrapper, fold sides toward the center. Moisten edges of wrapper with water. Roll tightly using moistened edges to seal the wrapper.
Place egg rolls on the tray of air fryer, spray egg rolls with cooking spray. Air fry for 8 minutes at 400 degrees.
After making these, I found that I wished I’d doubled the sauce ingredients to make the veggie mixture just a little moister and a little more flavorful.
Two egg rolls are 5 SP.
If you want sweet and sour sauce or some other dipping sauce, add 2 SP for 1 tablespoon. I used my homemade peach jam.