Air Fryer Egg Rolls

Ditch takeout and make these gluten-free air fryer eggrolls that cook up crisp using Paleo-friendly coconut wrappers. They fry in just 3 minutes with a veggie and chicken filling that keeps you feeling full.

Air Fryer Egg Rolls Ingredients:

For Eggrolls 

• 8 coconut wraps
• 1 4 oz. boneless skinless chicken breast
• 2 cups finely chopped green cabbage 
• 1/2 cup grated carrot 
• 1/3 cup finely chopped green onion 
• 1 tbsp sesame oil
• 2 tbsp coconut aminos 
• 1 tsp minced garlic 
• 1/2 tsp grated ginger 

For Dipping Sauce

• 1/2 cup coconut aminos
• 2 tbsp toasted sesame oil 
• 1 tbsp lime juice
• 1 tbsp raw honey 

For Snap Peas

• 4 cups snap peas
• 1 tbsp toasted sesame oil
• 1 tbsp coconut aminos 
• 1/2 tsp minced garlic 
• 1/4 tsp chili flakes 
• 1/4 tsp sesame seeds 

Air Fryer Paleo Egg Rolls

Ditch takeout and make these gluten-free air fryer eggrolls that cook up crisp using Paleo friendly coconut wrappers. They fry in just 3 minutes with a veggie and chicken filling that keeps you feeling full.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Course: dinner, Lunch, Main Dish

Cuisine: Asian

Keyword: dinner, lunch, Meal Prep, paleo

Servings: 4 meals

Calories: 404kcal

Author: Meal Prep on Fleek

Equipment

• Air Fryer

Ingredients

For Eggrolls

• 8 coconut wraps
• 4 oz. boneless skinless chicken breast
• 2 cups finely chopped green cabbage
• 1/2 cup grated carrot
• 1/3 cup finely chopped green onion
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tsp minced garlic
• 1/2 tsp grated ginger

For Dipping Sauce

• 1/2 cup coconut aminos
• 2 tbsp toasted sesame oil
• 1 tbsp lime juice
• 1 tbsp raw honey

For Snap Peas

• 4 cups snap peas
• 1 tbsp toasted sesame oil
• 1 tbsp coconut aminos
• 1/2 tsp minced garlic
• 1/4 tsp chili flakes
• 1/4 tsp sesame seeds

Instructions

• Stir together ingredients for dipping sauce in a small bowl and divide between 4 small dipping cups. Heat 1 tablespoon of sesame oil over medium-high heat in a cast iron skillet for 3 minutes. While pan heats, finely chop chicken into very small pieces. Add chicken to pan and brown for 3 minutes, stirring occasionally. Add cabbage, onion, carrots, ginger, garlic and coconut aminos to pan and cook for 5 minutes longer, stirring regularly. Turn heat off and cool mixture for 5 minutes.
• Place 1 coconut wrapper on a clean work surface in a diamond shape. Scoop 1/4 cup of filling onto wrapper about 1/3 of the way from the bottom. Roll from the bottom of the wrapper toward the top folding the bottom over the filling. Fold the sides in and continue to snugly roll to the top. Continue with remaining wrappers and filling to make 8 eggrolls.
• Place 4 eggrolls in the basket of air fryer, seam side down. Fry eggrolls at 300ºF for 3 minutes. Repeat with remaining 4 eggrolls.
• Heat 1 tablespoon of sesame oil in a medium skillet over medium heat. Add garlic and snap peas and sauté for 5 minutes. Stir in coconut aminos and chili flakes. Cover and sauté for 7-8 minutes longer. Sprinkle sesame seeds on top.
• Divide snap peas between 4 small compartments of 4 MPOF teal containers. Place 2 eggrolls in the large compartments along with 1 small dipping cup with sauce.

Nutrition

Calories: 404kcal | Carbohydrates: 35.7g | Protein: 10.3g | Fat: 23.8g | Fiber: 7.4g

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