Air fryer pork and shrimp egg rolls

Heat a pan with a little oil; cook the ground pork and ground shrimp just until done, all the colour cooked out.

Add grated ginger and squeezed garlic and mix in.

Season with a little salt and pepper and about a tablespoon or two of soy paste. Remove to cool.

Return the pan to high heat with a little more oil; cook the diced shiitake mushrooms about three minutes to release their liquid.

Add a little more oil, the broccoli slaw and the diced pepper; cook about two minutes, keeping some crunch.

Spread the meat and vegetables out and cool for five minutes or so.

Mix everything together with the raw green onions.

Lay a wrapper with a point facing you; put about three tablespoons of filling just below the centre.

Roll the top point over and snug it back tight, roll half way, fold in the ends, roll up tightly, dab water on the tip and seal. Set seam side down.

Preheat the air fryer to 400, or as hot as it goes. Spray the basket, lay in the rolls and spray the tops.

Air fry eight minutes, flipping and spraying again at the four-minute halfway point.