Preparation

1. 1. Put oil into a sauté pan and place over medium heat. Once the oil is
2. hot and shimmers across the pan, add the cabbage, carrot, celery,
3. jalapeño, mushrooms, green onions, garlic and ginger to the pan.
4. 2. Sauté, while stirring occasionally, until veggies are fragrant and
5. softened, about 5 to 7 minutes.
6. 3. Remove from heat and stir in the salt, soy sauce and sesame oil.
7. 4. Place the AirFryer Basket on the Baking Pan and coat liberally with
8. nonstick cooking spray.
9. 5. Working with one egg roll wrapper at a time, with a small dish of water
10. by your workspace, add about 3 tablespoons of filling in the center of
11. the wrapper. Fold the bottom corner up and then fold in each corner
12. from the sides before rolling up from the bottom folded side. Seal the
13. wrapper with a bit of water and place in the prepared basket. Repeat
14. with remaining.
15. 6. When all egg rolls are wrapped and placed in the AirFryer Basket,
16. spray or brush liberally on each side with vegetable oil.
17. 7. Place in the oven in rack position 2. Select AirFry at 350°F for
18. 16 minutes. With 8 minutes left, turn the egg rolls to evenly cook
19. both sides.
20. 8. While egg rolls are cooking, prepare the duck sauce. Put the apricot
21. jam, rice vinegar and soy sauce together in a small saucepan. Place
22. over medium heat until mixture bubbles. Stir together so that the
23. ingredients are combined and the jam is completely liquid. Remove
24. from heat.
25. 9. Serve eggrolls with the duck sauce for dipping.