Recipe Book

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America’s #1 Favorite Fried Food Recipes

1. Place a sauté pan on the stove top. Heat the grapeseed

oil over high heat and then sauté the cabbage. Remove

and reserve the cabbage.

2. Sauté the mushrooms, ginger, garlic, and scallions. Then,

remove and reserve them.

3. Combine the cabbage, mushrooms, ginger, garlic,

scallions, water chestnuts, shrimp, sea salt, and black

pepper in a bowl to make the lling.

4. Combine the egg and water in a separate bowl to make

the egg wash.

5. Once the lling is cooled, lightly squeeze any excess

water from the lling.

6. Place each wrapper with a point facing you to form a

diamond. Coat the top point of the wrapper with the egg

wash. Place 2 tbsp. of lling on each wrapper. Roll up the

wrappers, folding the sides up as you roll.

7. Insert the Fry Tray into the Basket. Insert the Basket into

the air fryer.

8. Set the cooking temperature to 360° F/182° C and the

cooking time to 3 mins. Let the air fryer preheat.

9. Place the spring rolls in the Basket. Multiple batches may

be required for smaller air fryer models. Insert the Basket

into the air fryer.

10. Set the cooking temperature to 360° F/182° C and the

cooking time to 15 mins. Turn the spring rolls periodically.

11. Serve with the sweet chili sauce.

2 tbsp. grapeseed oil

2 cups sliced

& chopped cabbage

½ lb. shiitake

mushrooms,

destemmed & sliced

1 tsp. minced ginger

1 clove garlic,

peeled & minced

3 scallions, chopped

8 oz. water

chestnuts, diced

½ lb. cooked shrimp,

chopped

sea salt, to taste

ground black pepper,

to taste

1 egg yolk

1 tbsp. water

6–8 spring roll wrappers

sweet chili sauce

or a sauce of your

choice, for serving