1cupbean sprouts (if using canned, rinse well, drain, and pat dry)
1clovegarlic, finely minced (or grated)
1/2teaspoonfinely minced fresh ginger (or grated)
1tablespoonreduced sodium soy sauce
15egg roll wrappers
1egg, beaten with 1 tablespoon water
Additional oil or oil spray for frying
Sweet chili sauce, for dipping, optional
In large skillet, heat oil over medium high heat. Brown ground chicken, breaking up any large chunks, about 5 minutes. Add coleslaw mix, green onions, beans sprouts, garlic and ginger. Stir and cook for about 2 minutes, or until cabbage softens. Add soy sauce, Sriracha, and rice vinegar; stir and cook 1 minute.
To fill wrappers: Spoon about 2 tablespoons of filling mixture onto one third of a wrapper, leaving a small border around the edges.
Roll up, folding in sides, and brush a little of the egg wash on the inside edge of the wrapper to seal.
Spray or brush with oil. Place on air fryer rack in single layer, sides not touching. Air fry at 400ºF for 18 minutes, or until crisp and golden brown.
Serve immediately with sweet chili sauce for dipping.
Make the filling vegetarian. Substitute chopped mushrooms for the ground meat and if you're vegan, brush the edges of the wrapper with water to seal the egg roll.
Baking Instructions: Place egg rolls on a baking sheet lined with parchment paper, brush them or spray them with a little oil, and bake at 425°F for 15-20 minutes.
Frying Instructions: Heat about two inches of peanut oil in a large skillet, wok, or deep fryer to 350-375°F. Fry the egg rolls a few at a time, 2 minutes per side, or until golden brown. Drain on paper towels.