👩🍳 Instructions
1
Heat 2 tbsp oil in a large skillet over medium-high heat. Add garlic and ginger and cook until fragrant, about 20 seconds.
2
Add ground chicken and cook, breaking it up, until just browned (4–5 minutes).
3
Stir in shredded carrot and cabbage. Cook until most moisture evaporates and vegetables are tender-crisp (3–4 minutes).
4
Mix in soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and black pepper. Remove from heat, fold in green onions, and let cool slightly. Stir in egg white to bind.
5
Prepare wrappers: keep wheat wrappers covered with a damp towel, or soften rice paper in warm water for 1–2 seconds. Place wrapper on a clean surface.
6
Spoon ~2 tbsp filling near the bottom third of the wrapper. Fold bottom over filling, tuck sides in, and roll tightly. Seal edge with water or egg wash.
7
Preheat air fryer to 390°F (200°C). Arrange rolls in a single layer in the basket and lightly spray or brush with oil.
8
Air fry for 8–10 minutes, turning halfway, until golden and crisp (10–12 minutes for egg roll wrappers or from frozen).
9
Let rest 1–2 minutes, then serve with dipping sauce.
