Thanksgiving Spring Rolls

Method

Method:

1. Place a spring roll wrapper on a cutting board in a diamond shape. Use your finger or a brush to add water to all four sides, about an inch in. About 1/3 of the way up the wrapper, spread a spoonful of mashed sweet potato then top with a Brussels sprout or two, one tablespoon of stuffing, a few pieces of Abbots Butcher Chick’n, and a small dollop of cranberry sauce.
2.  Fold the bottom corner up and gently press just above the filling to secure it into place. Then fold the side corners in to secure the filling further. Fold upwards like a burrito.
3. Using a finger or brush, spread some more water at the tip of the wrapper. Continue rolling until the spring roll looks like an envelope. Gently press all around to ensure the filling is evenly dispersed. Continue making spring rolls until your leftovers are gone.
4. Place the spring rolls in your air fryer and lightly spray them with oil. Air fry in batches at 235 degrees for about 10-12 minutes or until golden brown and crunchy. Serve the spring rolls with leftover gravy for dipping.