Air Fryer Chicken Cilantro Egg Rolls
Description
Crispy air fryer chicken cilantro egg rolls filled with shredded chicken, fresh cilantro, cabbage, jalapeño, and dried cranberries. Ready in 30 minutes with a 5-minute cilantro lime dipping sauce.
Ingredients
For the egg rolls
- 12 large egg roll wrappers
- 2 cups cooked chicken, shredded
- 2 cups green cabbage, shredded
- ½ teaspoon salt, for drawing water from the cabbage
- 1 cup fresh cilantro, chopped, stems included
- 1 large jalapeño, seeded and finely diced
- 2 tablespoons dried cranberries, roughly chopped
- 3 tablespoons mayonnaise
- 1 tablespoon rice wine vinegar
- ½ teaspoon granulated sugar
- ¼ teaspoon black pepper
- 1 large egg, beaten with 1 tablespoon water
- Cooking spray or oil mister
For the cilantro lime dipping sauce
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup fresh cilantro, packed
- 1 lime, juiced
- 1 small garlic clove
- ¼ teaspoon salt
Instructions
- Toss the shredded cabbage with ½ teaspoon salt. Place in a colander and let stand 15 minutes. Wrap in a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed cabbage, shredded chicken, cilantro, jalapeño, cranberries, mayonnaise, rice wine vinegar, sugar, and black pepper. Mix until evenly combined.
- Place a wrapper in a diamond orientation. Spoon a scant ¼ cup of filling into the lower third, shaping it into a 4-inch log.
- Brush all edges with egg wash. Fold the bottom corner up and tuck under the filling, fold in both sides, then roll upward tightly and press to seal. Set seam-side down. Repeat with remaining wrappers, keeping finished rolls covered.
- Preheat the air fryer to 375°F for 3 minutes.
- Spray the basket. Arrange the egg rolls seam-side down in a single layer without touching. Spray the tops generously.
- Cook at 375°F for 8 to 10 minutes, flipping and re-spraying at 5 minutes, until deeply golden and crisp. Work in batches.
- While they cook, blend all dipping sauce ingredients until smooth.
- Rest the egg rolls 2 to 3 minutes before serving with the cilantro lime sauce.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Freeze uncooked on a parchment-lined sheet until solid, then bag for up to 2 months. Cook from frozen at 375°F for 12 to 14 minutes, flipping halfway. Do not thaw.
Cooked leftovers keep 3 days refrigerated; reheat at 350°F for 3 to 4 minutes.
Do not add salt beyond the ½ teaspoon used on the cabbage — it seasons the whole filling.
Nutrition
Serving: 1ServingCalories: 171kcalCarbohydrates: 12gProtein: 8gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 41mgSodium: 321mgPotassium: 123mgFiber: 1gSugar: 3gVitamin A: 267IUVitamin C: 7mgCalcium: 30mgIron: 1mg