Category
Seafood
Servings
5
Level
3
Ingredients
-
10 large cooked shrimp, cut into small pieces
-
1t toasted sesame oil
- 3t ground ginger
- 3 garlic cloves, minced
- 1c chopped carrots
-
1⁄2c sliced green onions
-
2T soy sauce
- 1⁄2t sugar
- 1⁄4c chicken broth
- 3c shredded cabbage
- 10 egg roll wrappers
- 1 egg, beaten
- Sweet and sour sauce
-
Hot mustard sauce
-
Non-stick cooking spray, as needed
Directions
- Heat the oil in a large skillet over medium heat. Add the ginger and garlic and cook for 30 seconds. Add the carrots and green onions to the skillet and sauté for 2 minutes.
- While cooking, whisk together the soy sauce, sugar, and broth.
Stir the soy sauce mixture, cabbage, and shrimp into the vegetables in the skillet and cook for 5 minutes.
Remove the skillet from the heat and allow the contents to cool for about 15 minutes. Afterward, strain the liquid through a strainer.
Open the Bravo door. Place the air fry basket on the cooking rack and place into position 3, place enamel baking pan on cooking rack position 1. Press On/Off to turn on the Bravo. Press Preset then turn Start/Pause dial to select Preset 59. Press Start/Pause to begin the preheating AIR FRYING 390 ̊F.
- Place the egg roll wrappers on a work surface. Top each with 3T of the veggie/shrimp mixture.
Brush some egg on the edges of each wrapper. Roll up the wrappers, folding over the sides so filling is contained.
Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, and beep once. Open the Bravo door, pull out the air fry basket and spray with non-stick cooking spray. Brush egg on the outsides of each egg roll before placing it onto the air fry basket and insert Probe into one of the egg rolls. Slide the air fry basket back into the Bravo. Close the Bravo door to begin AIR FRYING 390 ̊F to Internal Probe Temperature of 165 ̊F.
- Once the Bravo reaches 165 ̊F. The Bravo will beep three times and display “End”.
- Serve immediately with sweet and sour sauce and hot mustard sauce.
