Air Fryer Egg Rolls
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.
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
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
Instructions
- 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.
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.
Nutrition
Serving: 1egg rollCalories: 175kcalCarbohydrates: 17gProtein: 9gFat: 8gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 18mgSodium: 300mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 15IUVitamin C: 8mgCalcium: 2mgIron: 6mg
Tried this recipe?Let us know how it was!