Average Rating: 5TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 12 servings.Ingredients
- 1/2 pound bulk pork sausage
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon chopped green onions
- 4 large eggs
- 1 tablespoon 2% milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
- 12 egg roll wrappers
- Maple syrup or salsa, optional
Instructions
- 1. In a small nonstick skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain. Stir in cheeses and green onions; set aside. Wipe skillet clean.
- 2. In a small bowl, whisk eggs, milk, salt and pepper until blended. In the same skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in sausage mixture.
- 3. Preheat air fryer to 400°. With 1 corner of an egg roll wrapper facing you, place 1/4 cup filling just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat.
- 4. In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until lightly browned, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 3-4 minutes longer. If desired, serve with maple syrup or salsa.
Nutrition Facts
1 egg roll: 209 calories, 10g fat (4g saturated fat), 87mg cholesterol, 438mg sodium, 19g carbohydrate (0 sugars, 1g fiber), 10g protein.