Recipe Book

Directions

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. Lightly spray

each wrapper with oil.

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

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

8. Place the spring rolls in the Outer Basket. Multiple batches

may be required for smaller air fryer models. Insert the

Outer Basket into the air fryer.

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

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

10. Serve with the sweet chili sauce.