A major airline serves a pre-arrival snack on flights coming in from Europe to Salt Lake City, and lately the snack has been either a spinach feta wrap (Yuk!) or the overwhelmingly popular Spicy Chicken Spring Roll. I dissected one of those spring rolls because I wanted to make them at home, and found that with an air fryer, they are easy and don’t make a mess like a deep fryer. My cloned Air Fryer Spicy Chicken Spring Rolls aren’t overly spicy (the airplane ones are a bit to fiery for children and some adults, so many are thrown out), and are stuffed with lots of chicken and vegetables. The official Hancock tasters loved them. One advantage is that they don’t need a dipping sauce because it is inside the roll; much easier.

Although these spring rolls aren’t fat free because they are lightly brushed or sprayed with a bit of oil, they contain much less fat than their deep-fried counterparts. I use leftover cooked chicken, but you can use any leftover protein you happen to have around, such as shrimp, pork, BBQ pork, beef, etc. These spring rolls (named such, I’m told, because they contain spring (green) onions) can be prepared ahead and frozen. They reheat beautifully in the air fryer.

40 Spring Rolls

Filling:
1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
2 16 oz. packages coleslaw mix, (or thereabouts)
1/4 cup soy sauce

1 pound bean sprouts, rinsed and drained
4 cups chopped or shredded cooked chicken breast

2 tablespoons cornstarch, dissolved in 1/2 cup cold water
2 bunches green onions, sliced
1 tablespoon Oriental sesame oil

1 1/4 cups Thai sweet chili sauce, (such as Mae Ploy brand)

40 egg roll wrappers, (most 18 oz packages contain 20 wrappers)
3 eggs, beaten (for brushing wrappers)

1/2 cup vegetable oil, for brushing

1. Heat the vegetable oil in a large skillet or wok.
2. Add the onions and sauté a minute or two; add the cabbage and stir-fry until wilted.
3. Pour the soy sauce over all, stir well, and let cook just until the cabbage is crisp tender.
4. Stir in the bean sprouts and chicken, stirring to incorporate.
5. Let cook for a minute or two to combine flavors.
6. Push the vegetable/chicken mixture to the side and pour in the cornstarch mixture. Stir well until most of the liquid is thickened.
7. Stir in the green onions and the sesame oil.
8. Stir well and set aside to cool a bit.
9. Assembly: Lay each egg roll wrapper in a diamond configuration so that one of the points is facing you.
10. Brush with the egg mixture.
11. Drizzle a line of the chili sauce (1 1/2 teaspoons).
12. Place a scant 1/4 cup filling over the chili sauce, pressing it down a bit and forming it into a log.
13. Fold the point facing you up over the filing, tucking the wrapper under the filling.
14. Fold the left and right sides over to the middle.
15. Roll tightly and press the point to make sure it sticks.
16. Place the completed spring rolls on a baking sheet that has been dusted with a small amount of cornstarch.
17. Brush each spring roll lightly with oil on all sides and place in the inner pan of an air fryer.
18. Preheat air fryer to 390°.
19. When heated, place the inner pan in the air fryer and air fry 8-10 minutes or until bubbled and golden.

Amount Per Serving
Calories 134 Calories from Fat 35
Percent Total Calories From: Fat 26% Protein 13% Carb. 61%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 16 mg
Sodium 202 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 2% Vitamin C 21% Calcium 0% Iron 11%