This is tasty Eggrolls. It taste the same like deep fried. Crunchy/crispy wrapper and moist filling.
Air Fryer Filipino Lumpia Shanghai, Eggrolls, Springrolls or Cha gio
Author: Neliza Ly
Ingredients:
- 1 lb. ground chicken/pork or beef
- ½ onion or shallot, finely chopped
- 2 garlic cloves, minced
- 1 carrot, shredded
- 1 XL egg
- 4 tbsp. cornstarch
- 2 tsp. maggi seasoning
- 2 tsp. oyster sauce
- ½ tsp. salt
- ½ tsp. black pepper
- 1/8 cup wood ear mushrooms, chopped (optional)
- 50 grams sotanghon (bean thread noodle), cooked and cut into small pieces
- 50pcs. Spring Home TYJ Springroll wrapper /pastry
- Eggwash or water for sealing
- In a bowl, add all ingredients. Mix until well combined.
- Spoon about 2 tbsp. of meat mixture to each spring roll wrapper. Roll into a log and seal with water or eggwash.
- Brush or spray each lumpia or eggrolls with vegetable oil. Place inside the airfryer basket.
- Air fry at 400F for 16 minutes, flip in between. For frozen lumpia or eggrolls, Air fry at 400F for 18 to 20 minutes. This temperature is based on GoWise 5.8 airfryer.
- Enjoy.
- I prefer Spring Home TYJ Spring roll wrapper /pastry over wei chuan brand for making eggrolls. They are smooth, soft and more crispy.
- Brush or spray with vegetable when you flip your eggroll inorder to make it crispy and crunchy.
- For Breville Smart Oven Air, I cook it longer. 400F for 18 minutes for fresh lumpia, 425F for 22 minutes for 3" and 5" Frozen Eggrolls. I did not brush my eggrolls when I flipped.
- I updated my recipe - I added cornstarch and the meat sticks and holds well.
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