Egg rolls in an air fryer

Ingredients:

• 1 white cabbage weighing 600 g, finely shredded (about 8 cups)
• 4 medium carrots, cut into strips
• 24 medium shrimp, peeled, deveined and halved lengthwise
• 2 tablespoons of vegetable oil
• 2 cloves garlic, finely chopped
• 0.5 tsp. crushed ginger root
• 220 gr. char-siu, cut into 1 cm thick strips.
• 2 tbsp Shaoxing wine or cooking sherry
• 1 teaspoon oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon of sugar
• 1/4 tsp ground white pepper
• 1 tbsp cornstarch
• 16 sheets of egg roll dough
• Cooking spray to spray the egg rolls
• Sweet chili sauce or duck sauce for serving

Preparation:

1. Fill a wok or cauldron with water and bring to a boil over high heat. Fill a large bowl with ice water and set aside. Add the cabbage, carrots, and 1 tablespoon of salt to the boiling water and cook until the cabbage is brightly colored, about 2 minutes. Using a spatula or slotted spoon, transfer the cabbage and carrots to the ice water to stop the cooking. Remove the cabbage and carrots, squeeze out as much water as possible, and transfer to another large bowl.
2. Add the shrimp to boiling water and cook until pink and curled, about 2 minutes. Transfer to ice water to cool completely, then drain, pat dry, and set aside. Drain the wok and dry it thoroughly.
3. Heat vegetable oil in a wok or Dutch oven over medium-high heat. Add the garlic and ginger and cook, stirring constantly, until fragrant, about 20 seconds. Add the char siu and cook, stirring frequently, until heated through and beginning to caramelize, about 2 minutes. Add the Shaoxing wine and cook, scraping up any browned bits from the bottom of the wok, until the wine has almost completely evaporated, about 1 minute. Whisk together the oyster sauce, soy sauce, sugar, and white pepper until smooth. Add the cabbage, carrots, and 3/4 teaspoon of salt and toss to combine. Drain the vegetables in a large colander set over a large bowl and let cool for 10 minutes.
4. Meanwhile, in a small bowl, whisk together the cornstarch and 1 tablespoon of cold water until smooth. Spray a rimmed baking sheet with cooking spray; set both ingredients aside.
5. Place a sheet of egg roll dough on a work surface in a diamond shape. Mound 1/3 cup of the vegetable filling on the bottom half of the sheet and top with 3 shrimp. Brush the 2 edges of the dough furthest from you with cornstarch slurry. Take the corner closest to you and fold it over the filling. Fold the left and right corners toward the filling and roll the entire thing up tightly. Transfer to the prepared baking sheet. Repeat with the remaining filling and dough, covering the finished egg rolls and the remaining dough with damp paper towels. At this point, you can freeze the egg rolls. Place them in a single layer, spaced apart, on a plate or baking sheet. Once set, transfer to a container, seal tightly, and freeze for up to 2 months. Cook the egg rolls without defrosting.
6. Place several egg rolls in a single layer in the basket of a 6-quart air fryer, spacing them out slightly, and spray with cooking spray. Bake at 350°F (175°C) until golden brown and bubbly, about 10 minutes.
7. Flip the egg rolls and spray with cooking spray. Fry until evenly golden brown and bubbly all over, about 8 minutes. Transfer the egg rolls to a wire rack set on a rimmed baking sheet and let cool slightly to avoid burning. Serve with sweet chili sauce or duck sauce.
8. To reheat cooled egg rolls, place them in a single layer in the air fryer basket, spacing them apart. Lightly spray with cooking spray and fry at 350°F (175°C), turning once, until crisp, about 10 minutes.