Ingredients
Scale
- Egg Rolls
- 1 pound jumbo shrimp, 21/25 peeled, and deveined
- 1 tablespoon butter
- 3 tablespoons hot sauce ( I used Sweet Baby Rays but you can use Franks or your favorite brand)
- 1 cup shredded cole slaw mix
- 1/3 cup gorgonzola cheese, crumbled
- 8 egg roll wrappers
- Celery sticks if desired
- Dipping Sauce
- 1/4 cup gorgonzola cheese crumbles
- 1/4 cup sour cream
- 2 tablespoons Miracle Whip
- 1 small clove of garlic, minced
- Juice of ½ a lemon
- Salt and Pepper to taste
Instructions
- Egg Rolls
- Melt 1 tablespoon of butter with 3 tablespoons of hot sauce shrimp in hot sauce in a skillet. Add shrimp and cook until shrimp is opaque. Remove from heat and allow to cool.
- To assemble egg rolls, working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you.
- Place 2 tablespoons of the cole slaw mix in the center of the wrapper. Top with 3 pieces of shrimp and 1-2 teaspoons gorgonzola crumbles.
- Roll the corner closest to you over the filling.
- Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed.
- Press to seal, set aside, continue with the remaining ingredients.
- Preheat Air Fryer to 390 degrees following instruction with your fryer.
- Spray each egg roll with cooking spray. I use coconut oil spray.
- Place four egg rolls in the fryer basket sprayed side down, then spray the other side while in the fryer. The cooking spray gives a nice crispiness and brown color to the egg rolls.
- Place in fryer for 7 minutes. Open fryer and turn egg roll over and cook for another 7 or 8 minutes. Keep an eye on them during the last few minutes so they do not burn.
- Remove from fryer and repeat with remaining egg rolls.
- Alternately you can bake for 10 minutes in a 450 degree oven.
- To serve stack egg roll on a platter and serve with the Gorgonzola Dipping Sauce and celery sticks.
- Dipping Sauce
- Combine all ingredients in a small bowl and mix throughly. Refrigerate until ready to use.