Preparation: 

Preparation time: 2 hr 30 min

Cooking time: 1 hr 30 min

Serving: 16

Ingredients:

• One 1 1/4-pound green cabbage, finely shredded (about 8 cups)
• 4 medium carrots, cut into matchsticks
• Kosher salt
• 24 medium shrimp, peeled, deveined, and halved lengthwise
• 2 tablespoons vegetable oil
• 2 cloves garlic, finely chopped
• 1/2 teaspoon minced ginger
• 8 ounces char siu, cut into 1/2-inch strips (1 cup; see Cook’s Note)
• 2 tablespoons Shaoxing rice wine or cooking sherry
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1 tablespoon cornstarch
• 16 egg roll wrappers
• Canola oil spray, for the egg rolls
• Sweet chili sauce or duck sauce, for serving

Instructions:

1. Fill a wok or Dutch oven with water and bring to a boil over high heat. Prepare a large bowl of ice water and set aside. Add the cabbage, carrots and 1 tablespoon salt to the boiling water and cook until the cabbage is a vibrant green, about 2 minutes. Using a spider or slotted spoon, transfer the cabbage and carrots to the ice bath to stop the cooking. Remove the cabbage and carrots, squeeze out as much water as possible, and transfer to another large bowl. Add the shrimp to the boiling water and cook until pink and curled, about 2 minutes. Transfer to the ice bath to cool completely, then drain, pat dry, and set aside. Discard the water from the wok and dry thoroughly.
2. Heat the vegetable oil in the wok or Dutch oven over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and garlic starts to color, about 20 seconds. Add the char siu and cook, stirring often, until warmed through and starting to caramelize about 2 minutes. Add the Shaoxing wine and cook, scraping any browned bits from the bottom of the wok, until mostly evaporated about 1 minute. Stir in the oyster sauce, soy sauce, sugar, and white pepper until combined. Add the cabbage, carrots, and 3/4 teaspoon salt and toss until combined. Drain in a large colander set over a large bowl and let cool for 10 minutes.
3. Meanwhile, mix the cornstarch with 1 tablespoon of cold water in a small bowl until smooth. Spray a rimmed baking sheet with canola oil spray; set both aside.
4. Place an egg roll wrapper on a work surface with one corner facing you. Add a heaping 1/3 cup of the drained filling to the bottom half of the wrapper and arrange 3 shrimp across the top. Brush the 2 edges of the wrapper farthest away from you with the cornstarch slurry. Pick up the corner closest to you and wrap it over the filling. Bring the left and right corners in toward the filling and roll up, sealing the edges tightly. Transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers while keeping the finished egg rolls and remaining wrappers covered with damp paper towels.
5. Working in batches, add the egg rolls in a single layer to the basket of a 6-quart air fryer, spacing them apart, and spray the tops with canola oil spray. Cook at 350 degrees F until the wrapper is golden brown and blistered with bubbles, about 10 minutes. Flip the egg rolls and spray the tops with canola oil spray. Cook until evenly golden brown and blistered all over, about 8 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly to avoid burning your mouth. Serve with sweet chili sauce or duck sauce.

Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.foodnetwork.com/recipes/food-network-kitchen/takeout-style-air-fryer-egg-rolls-13019165