These sweet and zesty egg rolls start with an easy one-ingredient filling and hot mustard sauce makes them zing. Do egg rolls get any easier? We think not.
These sweet and zesty egg rolls start with an easy one-ingredient filling and hot mustard sauce makes them zing. Do egg rolls get any easier? We think not.
1 (14-ounce) package Green Giant® Teriyaki Veggie Spiral Skillets
8 egg roll wrappers
vegetable or olive oil, for brushing egg rolls
Hot Mustard Sauce:
1/4 cup Dijon mustard
1 tablespoon honey
2 teaspoons rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon sriracha, or to taste
Place unopened bag of Teriyaki Veggie Spirals upright in a microwave and cook for 7 minutes. Let sit for 1 minute.
Pour Teriyaki Veggie Spirals into a strainer and let drain for 5 minutes. Use scissors or a knife to cut any large broccoli pieces into smaller pieces.
Set up a rolling station with a small dish of water, a pastry brush and the 8 wrappers.
Arrange a wrapper in a diamond shape with one of the points facing towards you.
Place 2 heaping tablespoons of Teriyaki Veggie Spirals near the base point of wrapper, roll to center then fold over right and left points of the wrapper to meet in the center.
Roll almost to the end of the wrapper, brush the last point with water and roll up to seal.
Preheat air fryer to 400°F.
Brush egg rolls well with olive oil.
Spray or brush air fryer basket with oil.
Air fry for 7 minutes, flip, brush or spray with oil, and bake another 3-5 minutes, until golden brown and crisp.
Prepare mustard sauce: Whisk together mustard, honey, rice wine vinegar, soy sauce and sriracha in a small bowl.
Serve warm egg rolls with sauce.
