Tongue thai’D Air fryer Shrimp Eggrolls

Ingredients:

• ½ lb peeled shrimp

• 1 zucchini

• Small Napa Cabbage

• 2 Spring Onions

• 1 Red Bell Pepper

• Egg Roll Wrappers

• Salt and pepper

• 3-4 Dashes Sesame Oil

• ¼ Cup Tongue Thai’d plus more for dipping

Instructions:

• Prepare Shrimp:

• If you’re shrimp have shells or tails, remove them

• Heat up your preferred skillet with a couple dashes of sesame oil.

• Add the shrimp to the skillet, and cook until they just start to turn pink

• Transfer to a cutting board, and roughly chop

• Toss the chopped shrimp in a bowl with the Tongue Thai’d sauce

• Prepare Vegetables:

• Julienne the zucchini and bell pepper

• Cut the spring onions about 2-3”

• Shave the cabbage

• Build your egg rolls:

• Have a small cup of water handy to seal the wrappers.

• Fire up the airfryer to 375

• Place a single wrapper in a diamond shape on a clean worksurface

• Add a 3-4 julienned zucchini and 2-3 red bell pepper strips and 1-2 spring onions

• Add about 2 spoonfuls of sauced shrimp

• Finish filling with cabbage.

• Sealing the rolls:

• Roll tightly halfway and tuck in the ends

• Use a bit of water to moisten the end of the wrapper, continue rolling tightly and the wrapper will stick together.

• Cook and Serve:

• Set your air fryer to 8 minutes and flip your rolls halfway. This will help crisp it all around.

• Cut and serve with more Tongue Thai’d for dipping!

• Enjoy!

Tips and Options!

• Try out different veggies in your egg rolls! A great alternative to cabbage is bok choy for an added flair, it adds a nice crunch!

• Every appliance is different, temperature and cook time may vary.