4 tbsp hoisin sauce (withhold 2 tbsp for dipping sauce)
1/2 tsp toasted sesame oil
2 tbsp fish sauce (withhold 1 tbsp for dipping sauce)
1 package egg roll wrappers
1 egg
1 tbsp olive oil
1/2 cup sweet chili sauce
Directions
Heat the griddle and add 1 tbsp of olive oil.
Add ground pork, celery, onion, green onions, garlic, and ginger to the griddle and sauté until fully cooked.
Add carrots and cabbage.
Stir in soy sauce, fish sauce, hoisin sauce, and sesame oil. Sauté on medium heat.
Place an egg roll wrapper on a cutting board or plate, add 2 tbsp (more or less) of the mixture, fold the ends in, and then roll halfway to the end of the wrapper.
Whisk 1 egg and brush it on the interior of the egg roll, then complete the roll. Add more egg wash to the outside of the egg roll.
Spray the air fryer with Pam and air fry the egg rolls on medium for 8-10 minutes. Flip the egg rolls halfway through for even crispiness.
In small dipping bowls, whisk together 2 tbsp hoisin sauce and 1 tbsp fish sauce. Sprinkle green onion in the sauce. For the other dipping sauce, add sweet chili sauce to a small bowl. Serve sauces cold or warm.
Optional: Serve on top of escarole or any leafy green. Add chopped green onion on top of egg rolls. Serve with sauces. - Sweet chili sauce and Fish sauce with Hoisin. Enjoy!
