If you’ve been craving that crispy, golden crunch from your favorite Chinese takeout spot, this Air Fryer Egg Rolls is exactly what you need.
These egg rolls come out perfectly crunchy on the outside with a savory, well-seasoned pork and veggie filling on the inside.
The best part? You get all that deep-fried flavor with barely any oil, and in under 30 minutes.
Once you try making these at home, you’ll wonder why you ever ordered takeout in the first place.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Total Time | 27 minutes |
| Servings | 8–10 egg rolls |
| Difficulty Level | Easy |
If you love easy air fryer snacks, you’ll also want to check out these Air Fryer Jalapeño Poppers, they’re just as crispy and totally addictive.
Why You’ll Love This Air Fryer Egg Rolls
Making egg rolls in the air fryer is honestly one of the smartest swaps you can make in your kitchen.
You skip the pot of hot oil, the mess, and the extra calories, while still getting that satisfying crunch.
The filling comes together in just a few minutes on the stove.
Once you roll them up and pop them in the air fryer, dinner (or your appetizer spread) is practically done.
These are incredibly versatile, too. You can swap the protein, load up on veggies, or make a big batch to freeze for later.
They reheat beautifully in the air fryer, so leftovers are never a problem.
Here’s a quick rundown of why you’ll keep coming back to this recipe:
- Extra crispy texture — The circulating hot air gives every side of the wrapper an even, golden crunch.
- Way less oil — Just a light spray of cooking spray does the job. No deep frying needed.
- Quick and beginner-friendly — From prep to plate in under 30 minutes, even on a weeknight.
- Customizable filling — Use ground pork, shredded chicken, or go vegetarian with extra veggies.
- Freezer-friendly — Make a double batch and freeze the extras for a fast snack anytime.
- Tastes like takeout — The combination of soy sauce, sesame oil, garlic, and ginger nails that classic flavor.
You might also enjoy: Air Fryer Snacks
Ingredients
You only need a handful of simple, easy-to-find ingredients for these egg rolls.
The coleslaw mix does most of the heavy lifting for the veggie filling, which makes prep super fast.
- 8–10 egg roll wrappers
- 1 cup coleslaw mix (shredded cabbage and carrots)
- ½ lb ground pork or cooked and shredded chicken
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp ginger powder
- 1 tbsp water (for sealing the wrappers)
- Cooking spray
- Sweet and sour sauce or soy sauce, for dipping
Read Also: Sweet and Sour Sauce
Kitchen Equipment Needed
You don’t need any fancy equipment for this recipe. If you have an air fryer and a basic skillet, you’re all set.
- Air fryer (basket-style or oven-style both work)
- Large skillet or non-stick pan
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Small bowl (for the sealing water)
- Pastry brush or your finger (for sealing the wrappers)
- Tongs (for handling egg rolls in the air fryer)
- Meat thermometer (optional, but helpful for checking doneness)
Recommended Products for This Recipe
These are products I personally recommend based on experience making this recipe.
They make the process easier and the results consistently better.
1. Cosori Air Fryer (5.8 Quart)
This air fryer has a large enough basket to cook 6–8 egg rolls in a single layer without crowding.
Even heat distribution means every egg roll comes out golden and crispy all around. It’s one of the most reliable air fryers at this price point.
2. Kikkoman Soy Sauce
The flavor of your filling depends a lot on the quality of your soy sauce.
Kikkoman is naturally brewed and has a balanced, savory depth that cheaper brands just don’t match. A small splash goes a long way here.
3. Kadoya Pure Sesame Oil
Sesame oil is one of those ingredients that makes a huge difference in the final flavor.
Kadoya is a pure, toasted sesame oil with a rich, nutty aroma that gives these egg rolls that authentic Chinese takeout taste. Don’t skip this one.
4. OXO Good Grips Non-Stick Skillet
A good non-stick skillet makes browning the pork filling a breeze with no sticking or mess.
The OXO Good Grips line heats evenly and cleans up easily, which matters when you’re prepping multiple components at once.
The same rich flavors in these egg rolls work beautifully in this Fried Rice Recipe, a perfect side dish to serve alongside.
Step-by-Step Instructions: How to Make Air Fryer Egg Rolls
Step 1: Cook the Filling
- Heat a large skillet over medium-high heat. You don’t need any oil for this step if you’re using ground pork, since it releases its own fat as it cooks.
- Add the ½ lb of ground pork to the hot skillet. Break it apart with a wooden spoon or spatula as it cooks so it crumbles into small pieces rather than staying in big chunks.
- Cook the pork for about 5–6 minutes, stirring frequently, until it’s fully cooked through and no longer pink. If you’re using pre-cooked shredded chicken instead, you can skip this step and add it directly with the other ingredients in Step 2.
- Once the pork is cooked, if there’s a lot of excess fat in the pan, carefully tilt the pan and use a spoon to drain off most of it, leaving just a thin layer behind for flavor.
Step 2: Add the Aromatics and Vegetables
- Reduce the heat to medium. Add the 2 minced garlic cloves directly into the skillet with the cooked pork.
- Stir and cook the garlic for about 30 seconds until it becomes fragrant. Be careful not to let it burn — burned garlic turns bitter and will affect the whole filling.
- Add the 1 cup of coleslaw mix (shredded cabbage and carrots) into the pan. Stir everything together so the vegetables get coated with the garlic and pork drippings.
- Cook for 2–3 minutes, stirring occasionally, until the cabbage is slightly softened but still has a little texture. You don’t want it fully limp — a bit of crunch is part of what makes egg rolls satisfying.
Step 3: Season the Filling
- Add the 1 tbsp of soy sauce directly over the pork and vegetable mixture in the pan.
- Add the 1 tsp of sesame oil. Drizzle it evenly over the filling rather than pouring it all in one spot.
- Sprinkle in the ½ tsp of ginger powder. Stir everything together thoroughly so the seasoning is evenly distributed throughout the filling.
- Taste the filling at this point and adjust seasoning if needed. If you want more savory flavor, add a small splash more soy sauce. If you want more depth, add a tiny extra drizzle of sesame oil.
- Remove the skillet from the heat and let the filling cool for 5–8 minutes before rolling. Hot filling can make the wrappers soggy and difficult to seal.
Step 4: Set Up Your Rolling Station
- Place a clean, dry surface in front of you — a large cutting board works great.
- Add 1 tbsp of water to a small bowl. This is your sealing “glue” for the wrappers.
- Take out your egg roll wrappers and keep them covered with a slightly damp paper towel or kitchen towel while you work. Wrappers dry out quickly when exposed to air, and dry wrappers crack when you try to roll them.
- Have your cooked, cooled filling nearby and ready to scoop.
Step 5: Roll the Egg Rolls
- Place one egg roll wrapper on your work surface with one corner pointing toward you — like a diamond shape, not a square.
- Scoop about 2–3 tablespoons of filling and place it in the center of the wrapper, just slightly below the middle. Don’t overfill — too much filling makes it hard to roll and seal, and the wrapper may burst open during cooking.
- Fold the bottom corner (the one closest to you) up and over the filling, tucking it tightly under the filling as you go.
- Fold the left and right side corners in toward the center, like folding an envelope. Press them flat against the filling so you have a neat, compact shape.
- Dip your finger (or a pastry brush) in the small bowl of water and lightly wet the top corner of the wrapper — this is what seals the egg roll shut.
- Roll the egg roll firmly forward, away from you, until the seam is on the bottom. Press the sealed edge gently to make sure it sticks.
- Repeat this process with the remaining wrappers and filling.
Step 6: Preheat the Air Fryer and Spray the Egg Rolls
- Preheat your air fryer to 390°F (200°C) for 3–5 minutes. Preheating helps the wrappers start crisping immediately once the egg rolls go in, which is key for that crackly texture.
- Spray the air fryer basket lightly with cooking spray so the egg rolls don’t stick to the bottom.
- Place the rolled egg rolls in the basket in a single layer. Make sure they are not touching each other — air needs to circulate around each egg roll for even crisping. If you have more egg rolls than fit, cook them in batches.
- Spray the tops and sides of the egg rolls generously with cooking spray. This step is what gives them that golden, restaurant-style color. Don’t skip it.
Step 7: Air Fry the Egg Rolls
- Slide the basket into the air fryer and cook at 390°F (200°C) for 6 minutes.
- At the 6-minute mark, open the air fryer and use tongs to carefully flip each egg roll over.
- Spray the newly exposed side lightly with cooking spray again.
- Close the air fryer and cook for another 5–6 minutes, until the egg rolls are deeply golden brown and crispy all over. Cooking times can vary slightly depending on your air fryer model, so keep an eye on them after the flip.
- Once done, use tongs to transfer the egg rolls to a plate. Let them rest for 1–2 minutes before serving — they’ll be extremely hot inside.
Step 8: Serve with Dipping Sauce
- Arrange the egg rolls on a serving plate or platter.
- Serve immediately alongside sweet and sour sauce, soy sauce, or your favorite dipping sauce.
- For the best texture and flavor, eat them while they’re still hot — egg rolls are at their peak crispiness right out of the air fryer.
Tips for The Best Air Fryer Egg Rolls
A few simple tricks can take your egg rolls from good to genuinely great. Keep these in mind the first time you make them, and you’ll nail it.
- Don’t overfill the wrappers. It’s tempting to pack in as much filling as possible, but overstuffed egg rolls are hard to seal and tend to burst open. Stick to about 2–3 tablespoons of filling per wrapper.
- Let the filling cool before rolling. Warm filling creates steam inside the wrapper, which softens it from the inside out. Give it 5–8 minutes to cool down first.
- Keep the wrappers covered. They dry out fast. Keep them under a damp towel while you work so they stay pliable.
- Don’t skip the cooking spray. Spraying both the basket and the outside of the egg rolls is what gives them that golden, crispy exterior. A dry wrapper turns pale and chewy instead.
- Cook in a single layer. Stacking egg rolls traps steam and prevents crisping. Cook in batches if needed.
- Flip halfway through. Flipping ensures both sides get direct exposure to the hot air, giving you an evenly crispy result all around.
- Seal tightly. Press the seam firmly after rolling and make sure the water seal is applied generously. Loose seams pop open during cooking and let the filling spill out.
Read Also: Air Fryer Chicken Wings
Serving Suggestions
These egg rolls are great on their own as a snack or appetizer, but they also work really well as part of a bigger spread.
Pair them with a bowl of Fried Rice for a full Chinese takeout-style dinner at home.
They’re also fantastic alongside a light, crunchy Vinegar Coleslaw to balance out the savory filling.
Here are a few more ideas for how to serve them:
- As an appetizer — Set out a dipping station with sweet and sour sauce, soy sauce, and spicy mustard for a party or gathering.
- With fried rice — Serve alongside homemade Fried Rice for a satisfying weeknight dinner.
- With Chinese dumplings — Pair with a plate of Chinese Dumplings for a full dim sum-style spread at home.
- With a light salad — A simple cucumber or coleslaw-style salad keeps things fresh and balanced next to the rich egg roll filling.
- In a lunch box — These pack well and reheat nicely. Toss a couple into a lunch box with some dipping sauce on the side.
- As a game day snack — Make a big batch before kickoff. They disappear fast.
Variations of Air Fryer Egg Rolls
One of the best things about this recipe is how easy it is to switch things up based on what you have on hand or what you’re in the mood for.
The base technique stays the same.
- Chicken egg rolls — Swap the ground pork for cooked, shredded chicken breast or thigh meat. Season it the same way for an equally satisfying result.
- Vegetarian egg rolls — Skip the meat entirely and double up on the vegetables. Add mushrooms, bean sprouts, water chestnuts, and extra cabbage for a hearty, plant-based version.
- Shrimp egg rolls — Use small cooked shrimp, chopped into pieces, in place of the pork. Shrimp and ginger are a classic combination that works beautifully here.
- Spicy egg rolls — Add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the filling for a kick of heat.
- Cream cheese egg rolls — Mix in 2–3 tablespoons of softened cream cheese with the filling for a richer, creamier interior — similar to what you’d find at some Chinese-American restaurants.
- Breakfast egg rolls — Fill the wrappers with scrambled eggs, crumbled sausage, and shredded cheese for a fun breakfast twist.
Another favorite: Air Fryer Pizza Rolls
Storage and Reheating
These egg rolls store and reheat really well, which makes them great for meal prepping or saving leftovers.
- Refrigerator: Let cooked egg rolls cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
- Freezer (cooked): Place cooled egg rolls in a single layer on a baking sheet and freeze until solid, then transfer to a zip-lock freezer bag. They’ll keep for up to 2 months.
- Freezer (uncooked): You can also freeze egg rolls before cooking. Assemble them, lay them on a parchment-lined tray to freeze individually, then bag them up. Cook straight from frozen — just add 3–4 extra minutes to the cook time.
- Reheating in the air fryer: This is the best method. Reheat at 375°F (190°C) for 3–4 minutes until heated through and crispy again. The air fryer revives the crunch that the microwave can’t.
- Reheating in the oven: Place on a wire rack over a baking sheet and heat at 375°F for 8–10 minutes.
- Avoid the microwave for reheating: It works in a pinch, but the wrappers turn soggy. The air fryer or oven will always give you a much better texture.
Read Also: Air Fryer Tater Tots
Nutritional Facts
The following is an approximate breakdown per egg roll based on this recipe (making 8–10 egg rolls with a ground pork filling):
| Nutrient | Per Egg Roll (approx.) | ||| | Calories | 160–190 kcal | | Protein | 8–10g | | Carbohydrates | 16–18g | | Fat | 7–9g | | Saturated Fat | 2–3g | | Fiber | 1g | | Sodium | 280–320mg |
Note: Nutritional values will vary depending on the specific brands and ingredients you use, as well as the size of your egg rolls. Using lean ground pork or chicken breast will reduce the fat content.
Health Benefits of Key Ingredients
This recipe may be inspired by takeout food, but several of the core ingredients actually bring some solid nutrition to the table.
The coleslaw mix, a blend of cabbage and carrots, is loaded with fiber, vitamin C, and antioxidants that support digestive health and immune function.
Cabbage in particular is known for its anti-inflammatory properties and is surprisingly low in calories for how filling it is.
Here’s a quick look at what the other key ingredients bring:
- Garlic — Contains allicin, a compound with well-documented antibacterial and immune-boosting properties. Adding garlic to almost any savory dish is a low-effort nutritional boost.
- Ginger powder — Ginger has been used for centuries to aid digestion and reduce nausea. It also has anti-inflammatory compounds called gingerols.
- Sesame oil — Despite being used in small amounts, sesame oil provides healthy unsaturated fats and contains sesamol, a natural antioxidant.
- Cabbage (in coleslaw mix) — Rich in vitamin K, vitamin C, and fiber. It’s one of the most underrated vegetables in terms of nutrition density.
- Carrots (in coleslaw mix) — A good source of beta-carotene, which the body converts to vitamin A for eye and skin health.
- Lean ground pork — A solid source of complete protein, B vitamins (especially B12 and thiamine), and zinc, which supports immune health.
FAQs About Air Fryer Egg Rolls
1. Can I use store-bought egg roll wrappers?
Yes, absolutely. Store-bought egg roll wrappers are what most people use at home, and they work perfectly for this recipe.
You can find them in the refrigerated section of most grocery stores, usually near the tofu or Asian food products.
Make sure to keep them covered with a damp towel while you work so they don’t dry out.
2. Do I need to preheat the air fryer?
Preheating is strongly recommended for this recipe.
Starting with a hot air fryer means the wrapper begins crisping immediately, which helps you get that golden, crackly exterior.
Without preheating, the egg rolls can end up pale and a little chewy. Most air fryers preheat in about 3–5 minutes at 390°F.
3. Why are my egg rolls not crispy?
The most common reason is skipping the cooking spray or using too little of it. The wrappers need a light coating of oil to brown and crisp properly.
Another reason could be overcrowding the basket, if the egg rolls are touching, steam gets trapped and softens the wrappers.
Cook in batches if needed, and always flip halfway through.
4. Can I make these ahead of time?
Yes, and they freeze beautifully. You can assemble the egg rolls up to a day ahead and refrigerate them (covered) until you’re ready to cook.
For longer storage, freeze them unbaked in a single layer, then transfer to a bag once solid.
Cook straight from frozen at 390°F for about 14–16 minutes, flipping at the halfway point.
5. What dipping sauces go well with these egg rolls?
Sweet and sour sauce is the classic pairing for American-style Chinese egg rolls, and it works great here.
Soy sauce with a drizzle of chili oil is another simple option. You can also try peanut sauce, hoisin sauce, or a homemade stir fry sauce on the side for dipping.
The Panda Express-style orange sauce from this Panda Express Orange Chicken also makes an unexpectedly great dip.
Air Fryer Egg Rolls
Ingredients
- 10 egg roll wrappers 8-10 wrappers, keep covered with a damp towel while working
- 1 cup coleslaw mix shredded cabbage and carrots, about 85g
- 0.5 lb ground pork 227g, or use cooked and shredded chicken
- 2 cloves garlic minced
- 1 tbsp soy sauce 15ml
- 1 tsp sesame oil 5ml
- 0.5 tsp ginger powder
- 1 tbsp water for sealing the wrappers, 15ml
- cooking spray for spraying basket and egg rolls
- sweet and sour sauce for dipping
- soy sauce for dipping
Equipment
- Air fryer Basket-style or oven-style both work
- Large skillet Non-stick works best
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Small bowl For the sealing water
- Pastry brush Or your finger for sealing the wrappers
- Tongs For handling egg rolls in the air fryer
- Meat thermometer Optional, but helpful for checking doneness
Method
- Heat a large skillet over medium-high heat. Add ground pork and cook for 5-6 minutes, breaking it apart with a spatula, until fully cooked and no longer pink. Drain excess fat if needed.
- Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Add coleslaw mix and stir for 2-3 minutes until cabbage is slightly softened.
- Add soy sauce, sesame oil, and ginger powder to the skillet. Stir thoroughly to combine. Remove from heat and let filling cool for 5-8 minutes.
- Place one egg roll wrapper in a diamond shape on a clean surface. Scoop 2-3 tablespoons of filling onto the center, slightly below the middle.
- Fold the bottom corner up and over the filling, tucking it under. Fold in the left and right corners. Dip finger in water and wet the top corner, then roll forward firmly to seal.
- Preheat air fryer to 390°F (200°C) for 3-5 minutes. Spray the basket lightly with cooking spray. Place egg rolls in a single layer without touching, then spray tops and sides.
- Cook at 390°F (200°C) for 6 minutes. Flip each egg roll over using tongs, spray the newly exposed side, and cook for another 5-6 minutes until golden brown and crispy.
- Transfer egg rolls to a plate using tongs. Let rest for 1-2 minutes, then serve immediately with sweet and sour sauce or soy sauce for dipping.
Nutrition
Notes
- Don’t overfill the wrappers – 2-3 tablespoons of filling per wrapper prevents bursting during cooking.
- Let the filling cool for 5-8 minutes before rolling to prevent steam from softening the wrappers from the inside.
- Keep unused wrappers covered with a slightly damp paper towel while working to prevent drying and cracking.
- Don’t skip the cooking spray – it’s essential for achieving that golden, crispy exterior in the air fryer.
- Always cook egg rolls in a single layer with space between them for proper air circulation and even crisping.
- Flip the egg rolls halfway through cooking to ensure both sides get direct exposure to the circulating hot air.
- Vegetarian variation: Omit the ground pork and double the vegetables, adding mushrooms, bean sprouts, or water chestnuts.
- Spicy variation: Add 1 teaspoon of chili garlic sauce or a pinch of red pepper flakes to the filling.
- Freezer-friendly: Freeze uncooked egg rolls on a baking sheet, then transfer to a bag. Cook from frozen at 390°F for 14-16 minutes, flipping halfway.
- Avoid reheating in the microwave – use the air fryer at 375°F for 3-4 minutes to restore crispiness.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Air Fryer Egg Rolls is one of those recipes you’ll come back to again and again, it’s fast, satisfying, and genuinely delicious.
The filling is savory and perfectly seasoned, the wrapper comes out golden and crispy, and the whole thing takes less than 30 minutes from start to finish.
Give this recipe a try the next time you’re craving Chinese takeout.
I’d love to know how yours turned out, drop a comment below and let me know what filling you used or any fun variations you tried.
Recommended:
- Air Fryer Mozzarella Sticks
- Air Fryer Onion Rings
- Air Fryer Garlic Bread
- Chinese Dumplings
- Panda Express Orange Chicken
