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Vegetable Egg Rolls with Hoisin Peanut Sauce

Cooking Time: 5 minutes | Temperature: 392°F | Serves: 5


  • 1 12 oz. Bag of Broccoli Slaw
  • 1.18 oz. Package of Won Ton Wrappers
  • 1/2 Cup Hoisin Sauce
  • 1/2 Cup Creamy Peanut Butter
  • 1 Tablespoon Honey
  • 2 Shakes of Tabasco
  • 1/2 Cup Honey Roasted Peanuts, chopped
  • Water
  • Olive Oil


Set the wrappers out on the counter and let them warm up to room temperature.

Fill a small bowl with water.

In a medium size bowl mix together hoisin sauce, peanut butter, honey, and Tabasco. Set aside.

In another bowl, place half of the bag of broccoli slaw and add about 3 tablespoons of peanut sauce to the bowl. Mix so the slaw is lightly covered in the peanut sauce. Working with a few wrappers at a time. Place about 2 tablespoons of the broccoli mixture in the center of the wrapper. Sprinkle about a teaspoon of peanuts over the broccoli. Do not over fill.

Dip your finger in water and run it along the edge of each side of the wrapper, then fold the sides in towards the middle. Press down lightly on the sides to seal. Bring the bottom edge of the wrapper over the filling, so it is tight, and roll until the top edge is reached. Dip your finger in water again and run it along the top edge, pressing down to seal. Repeat with remaining won tons.

Once all the eggrolls have been made, brush each with a coating of olive oil. In batches, place eggrolls in the basket of the air fryer, making sure they do not touch each other. Air fry the eggrolls at 392°F for 5 minutes or until golden brown. Serve with remaining peanut sauce.

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