FOR THE FILLING
4 oz. cooked chicken breast, shredded
1 celery stalk, sliced thin
1 medium carrot, sliced thin
1/2 cup mushrooms, sliced thin
1/2 teaspoon ginger, finely chopped
1 teaspoon sugar
1 teaspoon chicken stock powder
FOR THE SPRING ROLL WRAPPERS
1 egg, beaten
1 teaspoon cornstarch
8 spring roll wrappers
1/2 teaspoon vegetable oil
1. Make the filling. Place the shredded
chicken into a bowl and mix with the celery, carrot and
mushrooms.Add the ginger, sugar and chicken
stock powder and stir evenly.
2. Combine the egg with the cornstarch and mix
to create a thick paste; set aside. Place some
filling onto each spring roll
wrapper and roll it up, sealing the ends with the egg mixture.
Preheat the Airfryer to 390°F. Lightly brush
the spring rolls with oil prior to placing in the
cooking basket. Cook for 3-4 minutes or until
golden brown. Serve with sweet chili sauce or
soy sauce.
ACTIVE: 20 MIN
TOTAL: 25 MIN
SERVES: 4