Nems aux légumes et sauce à l’ananas rôti et au habanero

Ingrédients

• 1 large bag or two small bags of your favorite prepackaged coleslaw, shredded cabbage, or broccoli slaw
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon LIA Extra Virgin Olive Oil
• 1 jar of Roasted Pineapple Habanero Sauce
• 1 pack of 20 Nasoya Vegan Egg Roll Wraps or similar

Préparation

1. 1

   Add the olive oil: in a skillet, and saute the vegetables with salt and pepper until they soften but are still crunchy. Let cool for about 10 minutes.

2. 2

   Wrapping the egg rolls: Place a wrapper in front of you in a diamond style, and put some of the vegetable mixture in the center. To wrap, moisten the edges of the wrapper, then fold the bottom corner into the center. Then tuck the right and left sides, and roll until sealed into the egg roll shape. If it doesn't seal shut, make sure your final edges are moist.

3. 3

   --- In Air Fryer: ---

4. 4

   Preheat: the air fryer for 5 minutes at 400 degree F.

5. 5

   Spray: the air fryer basket with non-stick cooking spray.

6. 6

   Place: the egg rolls in the basket without letting them touch each other.

7. 7

   Spray: the egg rolls lightly with the cooking spray.

8. 8

   Cook: for about 7 minutes.

9. 9

   Remove: from the basket and serve with the Roasted Pineapple Habanero Sauce.

10. 10

    --- In Oven: ---

11. 11

    Place on a baking sheet, and bake in a pre-heated oven at 350F for 10 to 15 minutes. Remove from oven and enjoy them with some Roasted Pineapple Habanero Sauce