Ingredients:
- 1 tablespoon neutral oil (such as vegetable or canola)
- 800 grams green cabbage, shredded (about 8 cups)
- 150 grams carrots, julienned (about 2 medium carrots)
- 100 grams shiitake mushrooms, diced
- 50 grams mung bean vermicelli noodles, dry weight (hydrated and chopped)
- 20 grams scallions, chopped
- 2 tablespoons soy sauce (or Tamari)
- 2 tablespoons vegetarian oyster sauce (or Hoisin sauce)
- 1 teaspoon toasted sesame oil
- 12 egg roll wrappers
- Water or egg wash (for sealing)
- Neutral oil for cooking/brushing (approx. 1 Tbsp for air frying)
Instructions:
- Heat 1 tablespoon of neutral oil in a large wok over medium-high heat. Add minced ginger and garlic and cook for about 30 seconds until fragrant. Add the shredded cabbage and julienned carrots. Cook on high heat for 3-5 minutes, stirring constantly, until the vegetables are crisp-tender and slightly wilted.
- Toss in the diced mushrooms, hydrated noodles, and chopped scallions. Pour in the soy sauce, vegetarian oyster sauce, sesame oil, and pepper. Stir well until everything is evenly coated.
- Transfer the mixture immediately to a bowl or sheet pan and let it cool completely (about 10 minutes). Once cooled, gently squeeze the mixture with your hands or press it into a colander to remove any excess water released by the cabbage. This is essential for crisp rolls.
- Lay one egg roll wrapper flat like a diamond. Place about 1/4 cup of the cooled filling slightly below the center. Fold the point closest to you up tightly over the filling, tucking the edge beneath. Fold the left and right corners inward toward the center (creating an envelope shape). Roll the bundle tightly upwards toward the final corner. Moisten the edges of the final flap with water or egg wash, press firmly to seal. Repeat for all 12 rolls.
- Preheat your air fryer to 375°F (190°C). Lightly brush or spray the rolls with oil. Place them seam-side down in the basket, ensuring they are not touching. Cook for 8-10 minutes, flipping halfway through, until they are beautifully crunchy and golden brown. Serve immediately on a wire rack.