Pad Thai Egg Rolls
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Pad Thai Egg Rolls
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| Servings |
| 6egg rolls |
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Ingredients
- 2cups roasted chicken breastshredded
- 1cup cabbageshredded
- 1/2cup carrotsshredded
- 1/2cup red bell pepperjulienned
- 1/4cup green onionschopped
- 1/4cup cilantro leaveschopped
- 1/3cup reduced fat smooth peanut butter
- 1tablespoons reduced sodium soy sauce
- 1/2tablespoon rice vinegar
- 1tablespoon honey
- 1/4cup fresh lime juice
- 1teaspoon red pepper flakes
- 6 Eggroll wrappers
- Non stick cooking spray
Instructions
- Wash hands and clean all cooking surfaces
- Preheat air fryer to 400 degrees
- In a large bowl combine, shredded chicken, shredded cabbage, julienned red bell peppers, chopped green onions, chopped cilantro leaves, and mix
- In a small bowl mix together, reduced fat peanut butter, reduced sodium soy sauce, rice vinegar, honey, lime juice and red pepper flakes.
- Add sauce to chicken and vegetable mixture, stir until well combined
- Put egg roll wrapper on your clean cooking surface. Spoon approximately ½ cup of mixture over the bottom third of the wrapper.
- Wet the outside edges of the wrapper with water. Fold the edges toward the center of the wrapper and roll closed.
- Repeat with the remaining wrappers and mixture.
- Spray egg rolls with nonstick spray and place seam side down in the air fryer. Ensure there is enough room for air to flow around eggrolls. You may have to cook in batches.
- Cook egg rolls for 6-8 minutes or until golden brown.
Recipe Notes
