Ingredients
2 cups hot water3 cups fresh bean sprouts1 pound ground chicken6 green onions, chopped1 tablespoon minced fresh gingerroot3 garlic cloves, minced1 jar (11 ounces) Chinese-style barbecue sauce1 tablespoon fish sauce or soy sauce1 teaspoon soy sauce1 package (14 ounces) coleslaw mix1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry18 egg roll wrappersCooking spray
Preparation
Pour hot water over bean sprouts in a small bowl; let stand 5 minutes. Drain.
Meanwhile, in a Dutch oven, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Add green onions, ginger and garlic. Cook 1 minute longer; drain. Stir in 1/2 cup Chinese-style sauce, fish sauce and soy sauce; transfer to a large bowl. Wipe pan clean.
In the same pan, cook and stir coleslaw mix, spinach and drained bean sprouts until crisp-tender, 4-5 minutes. Stir into chicken mixture. Cool slightly.
Preheat air fryer to 400°. With a corner of an egg roll wrapper facing you, place 1/3 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
In batches, arrange egg rolls in a single layer in greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 8-12 minutes. Turn; spritz with additional cooking spray. Cook until golden brown, 4-6 minutes longer. Serve with remaining Chinese-style sauce.
