Vegetable Egg Rolls – – broccoli slaw, egg roll wrappers, hoisin sauce, creamy peanut butter, honey, sweet chili
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
egg rolls
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Ingredients
- 1 1/2 oz. bag broccoli slaw
- 12 egg roll wrappers
- 1/2 cup hoisin sauce
- 1/2 cup creamy peanut butter
- 1 tbsp honey
- 2 tbsp sweet chili sauce
- 1-2 tbsp olive oil
- water
Ingredients
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Instructions
- Allow egg roll wrappers to come to room temperature while you collect your other ingredients. Fill a small bowl with water.
- In a bowl, mix together hoisin sauce, peanut butter, honey, and sweet chili sauce until combined. Set aside.
- In another bowl, add broccoli slaw and 6-7 tablespoons of the prepared peanut sauce.
- Mix until combined.
- Using 1 egg roll wrapper at a time, place 2 tablespoons of the broccoli mixture in the center.
- Wet your finger with water and run it along the edge of the egg roll wrapper, fold the bottom in toward the middle, followed by the sides. Press gently to seal.
- Wet the top edge and fold over the last side to seal.
- Repeat with the rest of the egg rolls.
- Brush each egg roll with a coating of olive oil.
- Cook the egg rolls in the Air Fryer basket in batches. You want to make sure they don't touch each other.
- Air Fry at 400 degrees for 5 minutes.
- Serve with the remaining sauce for dipping.
- Enjoy!
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Captivating Cashew Chicken Stir-fry! – – grean beans, carrots (chopped), garlic (crushed), olive oil, cashews (roasted and unsalted),
| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 12 ounces grean beans
- 8 ounces carrots chopped
- 4 cloves garlic crushed
- 1 1/2 tbsp. olive oil
- 1/2 cup cashews roasted and unsalted
- 1 1/2 pounds chicken breast bite sized pieces
- 2 tbsp. cornstarch
- 6 tbsp. chicken stock
- 2 tbsp. hoisin sauce
- 1 tsp. white wine vinegar
- 1 tsp. sriracha
- 3 green onions chopped (white part only)
- salt and pepper to taste
- cooked rice for serving
Ingredients
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Instructions
- Add carrots, green beans, and 1/4 cup water to a wok. Cover and cook over medium heat until tender yet crisp.
- Remove vegetables and set aside. Pour out any remaining water from the pan.
- Add olive oil, garlic, and cashews to the wok. Saute for 1-2 minutes until garlic is fragrant.
- Season chicken with salt and pepper. Add to the wok. Saute for 5-10 minutes until chicken is cooked through and no longer pink.
- While chicken cooks, prepare the sauce: Whisk together chicken broth and cornstarch until smooth. Add hoisin, vinegar, and sriracha. Whisk to combine.
- When chicken is done, add the vegetables back to the wok and add the sauce. Mix to combine.
- Add 1 cup of water to the wok, cover and cook 1-2 minutes.
- Add green onion and stir.
- Serve over rice of your choice.
- Enjoy!
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