48 mcx

Filled with vegetables and delectable Montreal Smoked Meat, these egg rolls are sure to be a crowd pleaser, so stock up and freeze thems so they are always handy!


15 ml (1 Tbsp) vegetable oil

1 onion, finely diced

1 stalk celery, finely diced or chopped

1 clove garlic, chopped

1 bag coleslaw mix with carrots and red cabbage 454 g

1/2 od  400g package Montreal Smoked Meat, sliced round, coarsly chopped

1 large kosher pickle, finely chopped (diced or even grated)

3 minced green onions

2,5 ml (1/2 tsp) sriracha (optional)

salt and pepper to taste

2 packs frozen egg roll sheets (454 g) each, thawed

1 beaten egg

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  1. Heat oil over medium heat in large skillet. Cook the onion and celery for 3 to 4 minutes, do not brown. Add garlic and cook 1 minute.
  2. Add the coleslaw mix and cook 5 to 7 tossing from time to time, until the vegetables are tender. Remove from heat.
  3. Put the vegetables in a large bowl with the chopped smoked meat, pickle, and green onion, if you want to add a little kick, add the Sriracha sauce. Salt and pepper to taste.
  4. Place 4 to 6 egg roll sheet on a cutting board or counter and cover the others with a damp towel so they don't dry. Place 30ml (2 Tbsp) preparation in the center of each sheet and brush the outer edges of the sheet with the beaten egg. Fold the bottom third over the stuffing and press sides to stick. Brush the top with egg, then fold the the top third and press to seal, make sure all edges are well sealed. Repeat with remaining sheets until all the stuffing is used up.
  5. Preheat Air Fryer to 205 °C (400 °F). Spray the basket with a bit of cooking spray.
  6. Place a few egg rolls (4 o 6 depending on size of basket) and cool for 3 to 4 minutes. Turn egg rolls over and cook for another 3 to 4 minutes, until golden brown. repeat with remaining egg rolls and enjoy! Left over egg rolls freeze easily and keep for up to 6 months.

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Lesters’ Tips and Tricks

Honey Mustard Dipping Sauce

In a small bow, mix 60 ml (1/4 cup) yellow (Baseball) mustard with 15 ml (1  Tbsp) grainy mustard, and 30 ml (2 Tbsp) honey. Makes enough for 12 egg rolls.