4 Serves
45 Mins
In a large skillet over medium heat, add olive oil and ground pork. Break the meat apart with a spatula and cook until browned and fully cooked through.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
2 mg / 15 mgVitamin K
109 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
100 µg / 400 µgCalcium
90 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
46 mg / 420 mgPhosphorus
195 mg / 1,250 mgPotassium
590 mg / 4,700 mgSodium
943 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
54 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add minced garlic, ginger, shredded carrots, scallions, and cabbage to the skillet. Sauté until the cabbage is wilted and soft.
Stir in soy sauce and rice wine vinegar, then remove the mixture from the heat and allow it to cool completely.
Place an egg roll wrapper on a clean surface. Add 1/4 cup of the cooled filling to the center. Moisten the edges with water, fold the sides inward, and roll tightly into a cylinder.
Arrange the egg rolls in the air fryer basket without overcrowding. Lightly brush or spray them with cooking oil.
Air fry at 175°C for 6 to 7 minutes. Flip the rolls, brush with additional oil, and cook for another 4 to 5 minutes until crispy and golden brown.
5
g57
g5
g.jpg&w=3840&q=75)
American.jpg&w=3840&q=75)