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Bite into a refreshing crispy, crunchy egg roll which is not fried but made in the air fryer, not only is it delicious but it is guilt free!
Egg roll wrap wrappers
2 of the 4 pack vermicelli bean thread noodle bunch soaked and drained
2 cups Coleslaw
1 cup shredded or Matchstick Carrots
1to bunches of spring onion chopped in small pieces
1 tsp lemon (adjust per your taste)
1 tsp cajun seasoning (adjust per your taste)
2 tbsp chopped fresh corriander
Salt to taste
1 cup shredded boiled chicken
enough oil to just brush on the egg rolls before putting them in the air fryer
Paste or glue for our rolls:
2 tbsp white flour
enough water to make a paste
Peel and separate the egg roll wrappers and wrap with a damp towel. Put the coleslaw in a big mixing bowl, next add the carrots and the chopped onion, stir all the ingredients together and incorporate the cellophane noodles and snip it if you would like to cut it so it is bite size. Add the chicken, fresh cilantro and the egg as well as the seasonings, do a taste test and start filling up the egg rolls, you don't have to worry about any open holes on the sides, because we are doing it in the air fryer it should not matter, just make them look nice and tight. Line them up in the air fryer on a single raw brush both sides with olive oil and set the temperature for 390 for the first seven minutes, take out turn them brush with one more layer of olive oil and at this time decide how golden you want, I put it in for 400 for two minutes and they were perfect.
This should make about 25 depending how much filling you are stuffing the egg rolls with.