Pad Thai Egg Rolls
Pad Thai Egg Rolls
6egg rolls
6egg rolls
  1. Wash hands and clean all cooking surfaces
  2. Preheat air fryer to 400 degrees
  3. In a large bowl combine, shredded chicken, shredded cabbage, julienned red bell peppers, chopped green onions, chopped cilantro leaves, and mix
  4. In a small bowl mix together, reduced fat peanut butter, reduced sodium soy sauce, rice vinegar, honey, lime juice and red pepper flakes.
  5. Add sauce to chicken and vegetable mixture, stir until well combined
  6. Put egg roll wrapper on your clean cooking surface. Spoon approximately ½ cup of mixture over the bottom third of the wrapper.
  7. Wet the outside edges of the wrapper with water. Fold the edges toward the center of the wrapper and roll closed.
  8. Repeat with the remaining wrappers and mixture.
  9. 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.
  10. Cook egg rolls for 6-8 minutes or until golden brown.
Recipe Notes

Pad Thai Egg Rolls

Nutrition Facts
Serving size 1 eggroll (143g)
servings per container 6 

Amount per serving
Calories	280					

% Daily Value
Total Fat	8	g			10	%	
Saturated Fat	1.5	g			8	%	
Trans Fat	0	g					
Cholesterol	45	mg			15	%	
Sodium	430	mg			19	%	
Total Carbohydrate	31	g			11	%	
Dietary Fiber	2	g			7	%	
Total Sugars	6	g					
Added Sugars	3	g			6	%	
Protein	22	g					

Vitamin D	0	mcg			0	%	
Calcium	42	mg			4	%	
Iron	2	mg			10	%	
Potassium	359	mg			8	%