A Grateful Meal

Side dish

Yogurt Flatbread Recipe

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This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.

It’s no secret around here that I love quick breads. I’ve used yeast in recipes, but I’m not well-practiced, so it can be a bit of a gamble as to whether it’ll turn out. So my go-to when baking breads is to use self-rising flour. I’ve done it before with my 3 Ingredient Beer Bread and my Pepperoni Rolls. This yogurt flatbread is no exception – it has just two ingredients and can be used for anything from flatbread pizzas to your favorite tacos.

Yogurt flatbread stacked vertically wrapped in a white tea towel and a jar of plain yogurt on the side with white subway tile in the background..

Ingredients for Yogurt Flatbread

Self-rising flour: You can buy self-rising flour in the grocery store, but rather than keep another bag of flour around, I like to make my own. To make your own, simply mix 1 ½ c flour (all-purpose or whole wheat), 2 tsp. baking powder, ¼ tsp. salt and you’ve just saved yourself an extra trip to the grocery store.

Plain yogurt: You definitely don’t want to get flavored yogurt; make sure it is plain. This recipe uses regular yogurt, which is more fluid than Greek yogurt.

Close up of yogurt flatbread wrapped in a white tea towel and a jar of plain yogurt on the side.

How to Make Flatbread with Yogurt and Flour

Simply mix the yogurt and self-rising flour using a paddle attachment on a stand mixer. If you don’t have a stand mixer, you can do this with a large spoon, and once it comes together, you can knead it by hand. Obviously, making it by hand will take longer. Once you’ve formed a dough ball, it may be a bit sticky. Lightly dust the dough with more flour and knead it a few times until it’s no longer sticky.

Divide the dough into 4-6 equal balls, depending on how you’re using the flatbread. I usually will divide it into four equal balls if I’m going to make personal flatbread pizzas. If I’m going more towards tacos, I’ll divide it into six equal balls. You’ll roll these balls out to their desired thickness or size.

Then you’ll heat a large skillet over medium-high heat and cook each tortilla one at a time in the dry skillet for about 1-2 minutes on each side. You’ll know when to flip the yogurt flatbreads when bubbles form all over the dough. If you’re using them for tacos, I like to serve immediately or keep them warm by wrapping them in aluminum foil until ready to serve.

If you’re making these for meal prep, then keep in mind it will only keep for about 2-3 days before they start to go stale. You can freeze the flatbreads, but freezing can alter the texture. If you want to try freezing, wrap the cooled flatbreads in aluminum foil and store them in a freezer bag for about one month in the freezer. Thaw overnight in the fridge and then use as usual when making flatbread pizza. If you’re using them for tacos, then I would heat them in a dry skillet for a few minutes on each side, just like you did when you initially made them.

Yogurt flatbread wrapped in a white tea towel on a white background with plain yogurt on the side.

How to Serve Yogurt Flatbreads

You can certainly make this to eat alongside food as a carb source like a dinner roll. Plus flatbread pizzas, tacos, wraps, etc. are all super tasty ways to enjoy them – the sky is the limit!

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Yogurt Flatbread Recipe

Close up of yogurt flatbread wrapped in a white tea towel and a jar of plain yogurt on the side.
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This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.

  • Author: Melissa
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4–6 flatbreads 1x
  • Category: quick bread

Ingredients

Scale
  • 1 ½ cup self-rising flour
  • ¾ cup plain yogurt (not Greek)

Instructions

  1. In a stand-mixer bowl, add the self-rising flour (or flour, baking soda, and salt). Add the yogurt and mix with a paddle attachment until dough comes together into a sticky ball. 
  2. Lightly dust flour on a work surface and turn the dough out on the surface; knead the dough until the dough is smooth and no longer sticky, using more flour as needed to make dough smooth. 
  3. Divide dough into 4-6 equal balls. Roll each ball out flat to desired thickness or size. 
  4. Heat skillet over medium-high heat. Once the skillet is preheated, cook tortillas one at a time for 1-2 minutes or until lightly browned on each side. Tip: when the flatbread begins to get air bubbles, it’s a good time to flip.

Keywords: yogurt flatbread

Red Skin Mashed Potatoes

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These red skin mashed potatoes are exactly what you want – creamy, but just the right amount of texture and flavor from the skins. They are a great option for any night of the week or your holiday meals at Thanksgiving or Christmas.

Where I grew up, it was a “meat and potatoes” kind of place. Potatoes were usually in the form of mashed potatoes, so mashed potatoes are definitely a nostalgic comfort food for me. I typically like them silky smooth, but I like keeping the skins on when I use red skin potatoes. It gives a little extra texture and flavor to the potatoes.

Over the years, I’ve tried to flavor my mashed potatoes with lots of different things, herbs, garlic, cheese, sour cream, you name it. Adding all of those things are great, but sometimes they can be a little too much. Don’t get me wrong, I love garlic-y mashed potatoes, but have you ever had mashed potatoes where they went a little overboard? Not pleasant. Instead, I like to infuse my mashed potatoes with herbs and garlic. Sounds fancy, but it’s so easy and doesn’t take up any additional time because the infusion happens while the potatoes are boiled. Read on for more and how to make these infused mashed potatoes.

Whole red skin potatoes ready to be made into red skin mashed potatoes on a white surface with a blue and white tea towel

How to Make Red Skin Mashed Potatoes (with Infused Herbs and Garlic)

I’m not particularly eager to fuss with chopping up the potatoes before boiling, so I put in the potatoes in the water whole. Chopping them will cut down on boiling time, but you’re also spending more time chopping potatoes – so I’m not sure which is really faster. Anyway, while your potatoes are boiling, you’ll melt butter and milk on low heat and add a couple of smashed garlic cloves and herbs to the pot. You’ll let that mixture heat on low while the potatoes cook. When your potatoes are drained and ready to mash, you’ll simply strain the milk and butter mixture from the garlic and herbs. All the flavor is locked into milk and butter without being too overpowering. You’ll add some salt and pepper and then mash those potatoes!

Close up of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top.

Ingredients

Red skin potatoes: You can use other types of potatoes, but if you’re not going to peel them, I would only recommend potatoes with thin skins like red skin potatoes.

Butter: Butter is always best with mashed potatoes. If you’re vegan or plant-based, you could use a vegan butter spread instead.  

Milk: Use whole or 2% for the best flavor. If you want to use plant-based milk, I would use one with a little bit of fat like coconut but make sure it’s plain or unflavored and not vanilla. I’m sure vanilla flavored mashed potatoes wouldn’t taste great.

Garlic: You will be straining the garlic out, so just smash a couple of cloves, so they’re broken up a bit and throw them in large pieces or chunks, so they strain easily (plus that’s less chopping!)

Herbs: My go-to herbs are fresh rosemary and sage. Don’t bother mincing them. I wouldn’t recommend dried herbs, but you could use fresh thyme as well.  

Salt and pepper: I usually salt the water that the potatoes boil in, and then I season with salt and pepper when I go to mash the potatoes.  

Overview of red skin mashed potatoes with a pat of melting butter, sprig of rosemary, and a serving spoon on top on a white surface with a gray towel.

Make-Ahead Tips for Mashed Potatoes

If you want to make these mashed potatoes in advance of a big dinner or holidays like Thanksgiving or Christmas, you can make this recipe a day or two ahead, refrigerate, and reheat just before serving. To ensure that you don’t dry them out, you’ll put a non-plastic bowl (I use a stainless steel bowl) of the potatoes over a pot of simmering water (double boiler style) and stir them occasionally until they’re reheated. If they begin to look a little dry, add in more milk as needed until they’re silky smooth again.

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Red Skin Mashed Potatoes

Overview of red skin mashed potatoes with a pat of melting butter and sprig of rosemary on top on a white surface.
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  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
  • Category: side dish, vegetable

Ingredients

Scale
  • 2 ½ lbs. red skin potatoes, washed and scrubbed
  • ½ stick of butter (4 tbsp.)
  • ½ cup of milk
  • 2 cloves of garlic, peeled and smashed
  • 1 spring of fresh rosemary
  • 5–10 leaves of fresh sage
  • Salt and pepper, to taste
  • Additional butter and herbs for garnish and topping (optional)

Instructions

  1. Place potatoes in a large pot and cover with cold water by at least 1″. Add salt to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender about 25-30 minutes.
  2. Meanwhile, heat butter, milk, garlic, and herbs in a small pot over low-medium heat. Once butter melted, turn the heat down to the lowest setting, and allow the mixture to sit while potatoes cook.
  3. Drain and mash potatoes while still hot. Strain the garlic and herbs out of the hot milk mixture. Add mixture to the potatoes, whipping with an electric mixer, or using hand masher until potatoes smooth. Season with salt and pepper to taste.
  4. Serve immediately, or make ahead (see notes)

Notes

Reheating instructions:

To make ahead, then reheat, place potatoes in a heat-proof bowl and refrigerate for up to 3 days. When ready to reheat, place the bowl over a pot of simmering water on the stovetop, stirring occasionally. If potatoes look dry, add more milk (about 1/2 cup or more) as needed until silky and warm.

Keywords: side dish, vegetable, mashed potatoes, dinner, Thanksgiving, Christmas

Best Ever Cranberry Sauce

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This cranberry sauce is THE best ever cranberry sauce. This sweet and tart sauce is made extra special with cinnamon and oranges but comes together in less than 20 minutes. It can be made ahead and refrigerated or frozen for later.

In general, I love just about anything cranberry. I grew up with canned cranberry sauce at holiday celebrations. It might be an unpopular opinion, but I still like that jellied cranberry sauce. But when I got older, I started experimenting with making my own. I’ve tried all sorts of cranberry recipes over the years, but this one is the one that I come back to year after year. Not only is it easy, but with hints of orange and cinnamon – it’s the holiday season in a bowl. I usually make it for both Thanksgiving and Christmas. And, you can totally make this ahead of time. It keeps very well in the fridge or freezer.

Close up of the best ever cranberry sauce with orange zest on a white background with a blue spoon.

Ingredients for the Best Ever Cranberry Sauce

Orange zest and juice: While zesting the orange might not seem like a super important step, don’t skip it! The zest gives far more of a citrusy scent (which impacts our taste) than the juice alone.

Brown sugar: You can use any sugar you like, or even honey, maple syrup, or agave nectar would be fine. I like brown sugar because it has a molasses flavor. Maple syrup would also give a similar flavor.

Cinnamon stick: You can find cinnamon sticks just about anywhere nowadays – even Walmart. You’ll use the stick to infuse a light cinnamon flavor and then remove it from the sauce after it is done cooking. Ground cinnamon would be too potent.

Fresh cranberries: I love fresh cranberries; they’re so pretty. They’re also very easy to find. One bag is all you need for most gatherings, but if your family is cranberry crazy, you might want to double the recipe and get two bags. 

How long does cranberry sauce last in the fridge? And, can you freeze cranberry sauce?

It lasts for 10-14 days in the fridge, so you can totally make this the week ahead and have one less thing to worry about on the day of the holiday. For freezing, it can last up to a year in the freezer. Like any frozen food, it tastes best if used within a few months (less potential for freezer burn), so you can totally make a double batch the week before Thanksgiving and keep half for Thanksgiving and freeze the rest for Christmas. To thaw, I would pull it out of the freezer and thaw in the fridge for about 2-3 days before the big day.

The best ever cranberry sauce in a white bowl on a white background with fresh cranberries scattered next to it.

Leftover Cranberry Sauce Recipes and Ideas

If you end up with any leftover of this best ever cranberry sauce, I’ve rounded up a few recipes and ideas to use up the rest of the cranberry sauce – whether you use homemade or not. I’ve included a recipe of mine, but I’ve added a few links to a few of my fellow dietitians’ recipes.

Spicy Cranberry Shrimp is a recipe that uses leftover cranberry sauce and kicks it up a notch with jalapeno to make a marinade for shrimp. The shrimp can be used as an appetizer or entrée. It’s perfect for a holiday gathering or Feast of the Fishes on Christmas Eve.

Cranberry Goat Cheese Flatbread with Thyme can be used as an appetizer or main entrée. Plus, it only uses five ingredients!

Cranberry Orange Cornbread Trifle can be used to use up leftover cranberry sauce AND leftover cornbread. It makes for a great breakfast OR dessert! Win, win!

Cranberry-Orange Cheesecake Cups are a simple and delicious holiday dessert. Cranberry sauce, layered with a graham cracker crust and cream cheese? Yes, please.

Cranberry Chia Overnight Oats  –  I love incorporating leftover cranberry sauce in my breakfast, and these overnight oats are the perfect vehicle.

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Best Ever Cranberry Sauce

Close up of the best ever cranberry sauce with orange zest on a white background with a blue spoon.
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★★★★★

5 from 1 reviews
  • Author: Melissa
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: about 8 servings 1x
  • Category: Sauces

Ingredients

Scale
  • zest of 1 large orange
  • 1/4 cup orange juice
  • 1 cup brown sugar
  • 1 cinnamon stick
  • 1 bag (12 oz.) fresh cranberries

Instructions

  1. Heat orange zest, juice, brown sugar, and cinnamon stick over medium-high heat in a saucepan until sugar dissolves.
  2. Add in cranberries and simmer for about 15 minutes or until most of the cranberries have popped and sauce is thickened. Cool and serve or keep in the fridge for up to 14 days.

Keywords: Thanksgiving, sauces, cranberry, orange, cinnamon

Smashed Brussels Sprouts with Balsamic Glaze, Pepitas, and Cranberries

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These Smashed Brussels Sprouts are roasted until crispy, drizzled with balsamic glaze, and topped with pepitas and dried cranberries. It’s the perfect side for any fall-inspired meal or holiday gatherings like Thanksgiving or Christmas.  

 If you had asked me to try brussels sprouts when I was a kid, I would have fought you tooth and nail never to allow those cute little sprouts to cross my lips. Now, as an adult, I think brussels sprouts are underrated! Especially when they’re roasted to crispy perfection.

I’ve talked a lot about how roasting vegetables does something magical to them. It’s not really magic; it’s merely that the carbohydrate found in vegetables (yes, all plant-based foods contain some degree of carbohydrates, and it’s not to be feared) goes through a process called caramelization. We tend to think only of pure sugar (carbohydrate) going through this process to make caramel candies, but this actually can happen to all carbohydrates. Since there is a small amount of carbohydrate in the brussels sprouts, roasting them makes them slightly sweeter and caramelized. That’s why roasted vegetables taste so good. I wish I had more vegetables prepared this way when I was younger. I may have actually appreciated vegetables a little bit more.

Close up of smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.

Anyway, back to these brussels sprouts – I went a step further on the flavor profile and topped them off with a little bit of balsamic glaze, crunchy, salted pepitas (pumpkin seeds), and tart, dried cranberries. The combination of crunchy, sweet, tart and salty is simply heaven.

Why would you smash your brussels sprouts?

It’s because there is more surface area to caramelize. This can apply to roasting any other vegetable as well. When you flatten the vegetable, you’re more likely to caramelize a larger amount of the vegetable. Obviously, brussels sprouts are round and hard, so they have to be parboiled first, then blanched in cold water to stop the cooking process before you can smash them into round disks using a large, heavy-bottomed cup or glass. It’s challenging to get sprouts that are all the same size, so don’t be alarmed if you can’t get some of them as flattened as others.

Ingredients for Smashed Brussels Sprouts

Fresh brussels sprouts: When you buy fresh brussels sprouts, you can buy them on the stalk or already chopped from the stalk. Most of the time, you will find the latter. Make sure they are firm and don’t give much when you press on them. After washing, make sure to trim the ends. Also, remove any blemished outer leaves, if necessary.

Olive oil: Since we are roasting these brussels sprouts on high heat in the oven, I recommend using the “light tasting” olive oil, which is much lighter and more gold in color than the extra virgin. The lighter colored olive oil has a higher smoke point, so it won’t burn at high heat as extra virgin would.

Parmesan cheese This will give the brussels sprouts a salty and savory flavor. I used some on top before roasted and topped the sprouts with more after roasting. More cheese = more happiness, right?!

Balsamic glaze: You can find this in most grocery stores now. It’s just a more concentrated, thicker, and sweeter version of regular balsamic vinegar. If you’ve never used it before, you’re missing out.

Roasted pepitas: Again, most grocery stores carry these now. Pepitas are pumpkin seeds. They used to be harder to find. I chose the salted to help balance the sweetness from the balsamic glaze, but you can get unsalted if you prefer. If pepitas aren’t readily available, you can use any type of nut for some added crunch.

Dried cranberries: The tartness from the dried cranberries is really great. You can also sub in dried cherries – they would have the same effect. Dried cranberries seemed very seasonal for this fall-inspired dish.  

Close up of smashed brussels sprouts with balsamic glaze, pepitas, and cranberries on a white plate.

How to Make Smashed Brussels Sprouts

Like I mentioned above, you start by parboiling the sprouts and then blanching them in an ice bath, which stops the cooking process. You don’t want to boil them for so long that they are completely cooked; you want them a little raw still.

After you blanch them, make sure that they are very dry by patting them with a kitchen towel. The more water left on the sprouts, the less caramelization you’ll get. The water will end up steaming them rather than the dry heat caramelizing the sprouts.

You’ll then use a heavy-bottomed cup or glass to press the sprouts on the baking sheet gently. Be careful; they can be slippery if you aren’t able to get them super dry. The smaller ones are very easy, but a couple of the bigger ones might require you to make a little slit in them with a knife in order to press them down. They don’t have to be completely flat.

After they are pressed, you’ll toss on the sprouts in the olive oil, parmesan cheese, and season with salt and pepper, and pop them in the oven for roasting. After they’ll fully roasted, serve them with the drizzle of balsamic glaze, pepitas, and dried cranberries. And of course, you can always add a little extra parm on top!

How to Serve

This makes a great side dish for the fall and winter months, as that is when brussels sprouts are in season. You can serve them with anything, but they would make a great Thanksgiving side dish or as part of your Christmas dinner. You can serve them right off the sheet pan, but I put them in a serving bowl so that I can fully coat the sprouts in the glaze for more flavor.

Smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.
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Smashed Brussels Sprouts with Balsamic Drizzle, Pepitas, and Cranberries

Smashed brussels sprouts in a bowl with pepitas, cranberries and balsamic glaze with serving spoons.
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  • Author: Melissa
  • Prep Time: 15 minutes
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: vegetable, side dish
  • Method: roasting

Ingredients

Scale
  • 2 lbs. of fresh brussels sprouts, trimmed
  • 2 tbsp. olive oil
  • ¼ cup parmesan cheese
  • Salt and pepper, to taste
  • 2 tbsp. balsamic glaze
  • ¼ cup of roasted pepitas
  • ¼ cup of dried cranberries

Instructions

  1. Fill a large stockpot with enough water to submerge the sprouts. Add 1 tbsp. of salt to the water. Bring to boil and carefully add brussels sprouts – cook for 15 minutes.
  2. Preheat oven to 425. While sprouts are boiling, prepare an ice bath in a large bowl. Once sprouts are done, submerge sprouts into an ice bath and allow to cool for 1 minute. Drain sprouts and pat dry on a kitchen towel.
  3. Transfer sprouts onto a baking sheet lined with parchment paper With the bottom of a heavy-bottomed cup or glass and gently press down on each sprout until slightly flattened. You may need to cut a small slit in the top for larger sprouts so that it flattens easier—toss sprouts with olive oil and parmesan cheese, and season with salt and pepper.
  4. Roast for 10 minutes, remove from oven and flip each sprout – roast again for another 5 minutes.
  5. Once done cooking, drizzle with balsamic glaze and top with pepitas and dried cranberries. 

Keywords: brussels sprouts, vegetable, side dish, fall, thanksgiving, christmas

Air Fryer Carrots with Parmesan and Dill

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These Air Fryer Carrots are deliciously caramelized and rubbed with a parmesan-dill rub for a bold and sweet flavor that makes the perfect easy side dish. 

Using an Air Fryer

I hear everyone ask if an air fryer is worth the cost. It’s no secret that I love my air fryer, which is a countertop convection oven, and allows hot air to circulate rapidly. The hot circulating air makes food crispy and cooks very quickly, without the mess and fuss of deep fat frying. I highly recommend buying an air fryer. 

A close up of caramelized air fryer carrots on a plate topped with dill and parmesan

Air Fryer Carrots Ingredients

You’ll need:

  • Carrots: You’ll need to peel and cut the carrots in half or to a size that will allow the carrots to cook in an even layer in the air fryer. 
  • Olive oil: Using a small amount of oil will allow the carrots to crisp nicely in the air fryer. 
  • Parmesan cheese: Who doesn’t like parmesan cheese? I recommend using freshly grated parmesan cheese for maximum flavor. You can also use pecorino cheese instead. I have used both, and they both give lots of flavor. Pecorino cheese is a little bolder and saltier than parmesan cheese, so consider omitting or decreasing the salt as not to make the carrots too salty if you use the pecorino cheese. I like to grate a little extra on top when the carrots are done. 
  • Seasonings: One of my favorite blend of seasonings is dill, garlic powder, salt, and cayenne. I’ve used it on so many roasted or air fried vegetables. I recently told a friend about this combo, and now she’s obsessed with it too!

How to Make the Carrots

Really it comes down to just 3 simple steps. 

  1. Toss the carrots in the seasoning.
  2. Air fry and toss halfway through to evenly cook. It’s important to do this with most air fryer recipes to ensure even cooking. 
  3. Serve and enjoy immediately.

Okay, that was really just two steps, but you get my point – it’s an EASY, no-fuss side dish. These Air Fryer Carrots really will go with just about anything. 

Caramelized air fryer carrots on a plate topped with dill and parmesan

More Air Fryer Recipes

If you’re looking for more air fryer recipes, you might want to check these ones out as well:

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Air Fryer Carrots with Parmesan and Dill

Caramelized air fryer carrots laid out on aplate topped with dill and parmesan
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★★★★★

5 from 2 reviews
  • Author: admin
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb. of carrots, peeled and cut in half or cut to fit your air fryer
  • 1 tbsp. olive oil
  • 1/4 cup of parmesan cheese, plus extra for topping
  • 1 1/2 tsp. dried dill
  • 1 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne (optional)

Instructions

  1. Preheat air fryer to 360 F. Toss carrots together in a large bowl with olive oil, cheese, dill, garlic powder, salt, and cayenne (if using).
  2. Spread out evenly on the bottom of the air fryer (see notes). Air fry for 7-8 minutes. Toss carrots and continue cooking for additional 4-5 minutes for perfectly al dente carrots.
  3. Serve immediately.

Notes

If you have a smaller air fryer, you may need to cook in batches so that the carrots line the bottom of the air fryer in an even layer. If you need to work in batches, you can keep the first batch(es) of carrots warm on a sheet pan in a 200-degree oven while the remaining carrots cook.

Air Fryer Egg Rolls with Chinese Five Spice

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Air fryer egg rolls on a plate with dipping sauce on the side

I’ve talked before how much I love my air fryer. As I mentioned before, I didn’t think that I would, but it is so useful! I can make crispy, delicious food without all of the mess of frying in oil. I love me a good egg roll, so naturally, I needed to try my hand at making egg rolls in the air fryer. Per usual, the air fryer has not let me down yet. Air fryer egg rolls are the best!

Air fryer egg roll broken and dipped into sauce

I’m so happy that egg roll wrappers are so readily available in the grocery store. You can fill them with so many things. A classic choice for filling includes cabbage. Cabbage tastes so good sauteed in a skillet with some Asian seasonings like soy sauce or Chinese Five Spice. I feel that Chinese Five Spice is such an underused Asian flavoring. I’m happy that like egg roll wrappers, Chinese Five Spice has also become readily available in the grocery store. This spice blend is made up of peppercorns, anise, cloves, fennel seeds, and cinnamon. It’s warm and cozy without being spicy. 

Air fryer egg rolls on a plate with dipping sauce on the side

To make the egg rolls, I first sauteed my favorite Asian flavors in the skillet with the shredded cabbage. I then placed the cabbage filling in the middle of the wrapper. Then, I moistened the perimeter of the wrapper with water so that it would stick together when folded. Then, I folded one corner of the wrapper towards the opposite corner. Lastly, I folded in the two other sides and rolled tightly to secure the filling. The egg rolls will get their characteristic crunch by giving them a quick brush of oil before popping them into the air fryer for cooking. 

Once they’re done cooking, you have the crispiest air fryer egg rolls to share with your family or guests. These make a great side dish to have on your next stirfry night or just as an appetizer or small dish for a party or potluck. 

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Air Fryer Egg Rolls with Chinese Five Spice

Egg rolls on a plate with dipping sauce on the side
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  • Author: Melissa
  • Total Time: 30 minutes
  • Yield: 12 egg rolls 1x
  • Method: Air fryer

Ingredients

Scale
  • 1 tbsp. light-colored oil (light olive, avocado, or canola), plus more for brushing
  • 1 tbsp. grated fresh ginger (or 1 tsp. dried powdered ginger)
  • 2 garlic cloves, minced
  • 1 1/2 tsp. Chinese Five Spice
  • 14 oz. bag of shredded cabbage slaw mix (or 6–7 cups of shredded cabbage)
  • 2 green onions, chopped
  • 1 1/2 tsp. sesame oil
  • 2 tbsp. reduced-sodium soy sauce
  • 12 egg roll wrappers
  • Sauce of your choosing for dipping (recommended: Sweet Chili Sauce)

Instructions

 

  1. Heat 1 tbsp. oil in a skillet over medium-high heat. Add ginger, garlic, and Chinese Five Spice and saute for about 30 seconds or until fragrant. Add cabbage mix and green onions. Saute for 5-6 minutes. Add sesame oil and soy sauce. Turn off heat and allow to cool slightly. 
  2. Fill each egg roll wrapper with about 2 heaping tbsp. of the cabbage mixture. Using your finger or a pastry brush, wet the perimeter of the egg roll wrapper with water. Fold one corner to the opposite corner, tuck in the sides, and roll tightly for each wrapper. Brush each egg roll with oil or spray with an oil spray. 
  3. Preheat air fryer to 400 degrees F. Cook the egg rolls for 3-4 minutes, then flip, then cook for an additional 3-4 minutes or until crispy all over. Serve with sauce (like Sweet Chili Sauce) for dipping.