Air Fryer Egg Rolls
These Homemade Air Fryer Egg Rolls deliver restaurant-quality crispiness with a fraction of the oil. Stuffed with savory filling and air-fried to golden perfection, they're a healthier take on the classic appetizer that doesn't sacrifice authentic flavor or that satisfying crunch.
Ingredients
- 12-14 egg roll wrappers found in the refrigerated section of most grocery stores
- 1 tablespoon vegetable oil plus extra for brushing
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 8 oz ground pork or substitute ground chicken or crumbled tofu
- 2 cups green cabbage finely shredded
- 1 carrot julienned or grated
- 3 green onions thinly sliced
- 1 cup bean sprouts optional
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon white pepper
- Small bowl of water for sealing wrappers
- Sweet chili sauce or duck sauce for dipping
Instructions
- Prepare your workstation by setting out all ingredients, chopping vegetables, and having egg roll wrappers ready. This ensures efficient assembly once your filling is cooked.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
- Add ground pork to the skillet and cook for 3-4 minutes, breaking it up with a wooden spoon until no pink remains.
- Mix in cabbage and carrots, cooking for 2-3 minutes until vegetables just begin to soften but still maintain some crunch.
- Stir in bean sprouts, green onions, soy sauce, rice vinegar, and sesame oil. Cook for 1 additional minute, then remove from heat and stir in white pepper.
- Transfer filling to a bowl and let it cool for 5-10 minutes. Hot filling can make the wrappers soggy and difficult to work with.
- Preheat your air fryer to 375°F (190°C) for about 3 minutes while you assemble the egg rolls.
- Position an egg roll wrapper like a diamond with a corner pointing toward you. Place about 2-3 tablespoons of filling in a line across the center, leaving at least 1 inch of wrapper on each side.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward. Dab the top corner with water to seal the egg roll closed.
- Lightly brush each egg roll with oil on all sides. This is crucial for achieving that golden-brown exterior.
- Place egg rolls in the air fryer basket in a single layer with space between each (likely 3-4 per batch, depending on your air fryer size).
- Cook for 7-8 minutes, flipping halfway through, until the egg rolls are golden brown and crispy on all sides.
- Transfer finished egg rolls to a cooling rack rather than a plate to maintain crispiness while cooking remaining batches.
- Serve immediately with dipping sauce of your choice. These are best enjoyed hot while the wrapper is still crispy and the filling is warm.
Notes
- Make sure your filling is cooled before assembling to prevent the wrappers from getting soggy.
- If your egg roll wrappers are sticking together, keep them covered with a slightly damp paper towel while working.
- For extra crispy results, spray or brush with a little more oil halfway through the cooking time when you flip them.
- These can be made ahead and refrigerated uncooked for up to 24 hours, separated by parchment paper.
- Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag for up to 3 months. Add 2-3 minutes to cooking time when air frying from frozen.