Air Fryer Egg Rolls

• 250 g Green cabbage
• 1 large Carrot
• 2 Spring onion
• 2 tbsp Vegetable oil
• 2 cloves Garlic
• 15 g Ginger root, peeled
• 350 g Minced pork
• 2 tbsp Light soy sauce
• 1 tbsp Sesame oil
• 1 Egg
• 12 pieces Egg roll wrappers
• 1 tbsp Rice vinegar

1. Finely shred the green cabbage, cut the carrot into fine matchsticks, and thinly slice the spring onions. Finely grate the ginger and crush the garlic. Whisk the egg with 1 tbsp water in a small bowl for sealing the wrappers.
2. Heat 1 tbsp of the vegetable oil in a large frying pan over medium-high heat. Add the garlic and ginger and cook for 30 seconds until fragrant, then add the minced pork and cook for 5 to 6 minutes, breaking it up, until no longer pink. Stir in the cabbage, carrot and spring onions and cook for 3 to 4 minutes until softened but still with a little bite.
3. Stir in the light soy sauce and sesame oil and cook for 1 minute so it coats the filling. Tip onto a plate and spread out to cool until just warm; this helps prevent soggy wrappers. Taste and adjust with a little more light soy sauce if you like, keeping in mind the dip is salty too.
4. Lay out an egg roll wrapper with a corner pointing towards you. Spoon filling onto the lower third, fold the bottom corner up over the filling, fold in the sides, then roll up tightly; brush the final corner with the egg wash to seal. Repeat with the remaining wrappers and filling.
5. Preheat the air fryer to 200°C (390°F). Brush the egg rolls lightly all over with the remaining 1 tbsp vegetable oil and arrange in the basket in a single layer. Air-fry for 10 to 12 minutes, turning halfway, until deep golden and crisp.
6. Stir the rice vinegar into any remaining light soy sauce to make a quick dip. Serve the egg rolls hot.

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