These Easy Air Fryer Egg Rolls are crispy on the outside and filled with delicious seasoned meat and veggies on the inside – and they’re lower in fat and have less calories than traditional deep-fried egg rolls!
Making homemade egg rolls is a lot easier than you might think, especially if you have an air fryer. Just cook up a quick filling, let it cool, roll it up in egg roll wrappers, air fry, and enjoy. That’s it!
Previously on Now Cook This…I shared my recipe for Chinese Chicken and Broccoli Stir-Fry, and I bravely proclaimed that it’s even better than takeout (because I think it is!).
Well, guess what? I’m going to tell you the same thing about these egg rolls (which, by the way, pair excellently with that stir-fry). They are, hands-down, better than any takeout egg rolls I’ve ever had!
Thanks to the air fryer (my newest kitchen BFF), the crispy crunch is all there. But it’s actually the filling – pork (or chicken), cabbage, carrots, green onions, garlic, ginger, sesame oil, soy sauce, and rice wine vinegar – that’s the star of the show.
I don’t know how it is where you live, but most takeout egg rolls that I’ve had are just kind of blah when it comes to the filling. These? These have flavor!
Add some sweet-and-tangy duck sauce for dipping (or your favorite sauce), and get your taste buds ready to do a happy dance. The combination of flavors is so, so good.
Once you try these, you won’t believe how easy they were to make right in your own kitchen (and your family and friends will be totally impressed with your skills)!
Ingredients you need:
- Vegetable oil
- Ground pork or chicken
- Fresh ginger
- Green onions
- Sesame oil
- Soy sauce
- Rice wine vinegar
- Egg roll wrappers
- Duck sauce (or your favorite egg roll dipping sauce)
Sesame oil, soy sauce, rice wine vinegar, and duck sauce should be easy to find in the ethnic or Asian section of your local grocery store. Egg roll wrappers are usually in the produce or refrigerated section.
Here’s a look at how to make Easy Air Fryer Egg Rolls:
Tips & Tidbits:
- I almost always shred my own cabbage and carrots, but you can use bagged pre-shredded cabbage (or cabbage and carrot mix) to save a little time.
- Want to make it meatless? Omit the meat and add more cabbage, carrots, and green onions.
- The filling must be cooled down before you assemble the egg rolls or you risk the heat making the wrappers too soft, which can cause them to break.
- If you find that, after cooling, there is excess liquid in the filling, either remove it or use a slotted spoon when filling the egg rolls. Too much liquid will make the egg roll wrappers wet, which can cause them to soften and break.
- Keep the unused egg roll wrappers covered with a damp paper towel (or keep them wrapped up) while you’re working to ensure that they don’t dry out.
- This recipe makes 6 egg rolls. Most packages of wrappers contain about 20, but I prefer not to make that many. Why? I think that egg rolls are best when made fresh and served immediately. So I just freeze the extra wrappers to use another time.
- Separate them and re-stack, placing a sheet of wax paper between each one. Wrap tightly with plastic wrap and/or foil, then place in a freezer bag. Use within 2 to 3 months for the best quality. Just thaw and proceed with the recipe.
- If you have any leftover egg rolls, allow them to cool completely, then store them in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat the egg rolls in the air fryer at 325° until warmed through and crisp. You want to use a lower temperature when reheating so that the exterior doesn’t get too dark or burn before the filling has gotten warmed up.
These egg rolls make a perfect side dish for your favorite homemade Chinese food recipes, and they make for an awesome appetizer or snack!
I hope you try this recipe for Easy Air Fryer Egg Rolls and love them as much as I do. Thanks for visiting today!
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- Chicken Fried Rice and Roni
- Easy Ramen Noodle Salad
Easy Air Fryer Egg Rolls
- 2 teaspoons vegetable oil, plus a little extra for brushing/spraying the egg rolls
- ½ pound ground pork, or ground chicken
- 1 clove garlic, minced
- 1 teaspoon minced fresh ginger
- 1½ cups shredded cabbage
- ½ cup shredded carrots
- ¼ cup thinly sliced green onions, white and green parts
- ½ teaspoon sesame oil
- 2 teaspoons soy sauce
- 1½ teaspoons rice wine vinegar
- 6 egg roll wrappers
- duck sauce, for dipping, optional (or your favorite dipping sauce)
- Heat the vegetable oil in a large skillet over medium-high heat (I use a 12-inch skillet). Add the ground pork (or chicken); cook, stirring occasionally and breaking up the meat into small pieces as you go, until cooked through. If needed, remove any excess grease left in the pan.
- Add the garlic, ginger, cabbage, carrots, and green onions. Cook, stirring frequently, just until the cabbage begins to soften.
- Stir in the sesame oil, soy sauce, and rice wine vinegar. Taste the filling and adjust the seasonings, if needed.
- Turn off the heat and allow the filling to cool down, about 15 to 20 minutes (hot filling can cause the wrappers to soften and break).Note: If you find that, after cooling, there is excess liquid in the filling, remove it or use a slotted spoon when filling the egg rolls. Too much liquid will make the egg roll wrappers wet, which can cause them to soften and break.
- Take one egg roll wrapper and put it on a clean work surface with one of the corners facing you. Place one-sixth (about ¼ cup or so) of the cooled filling in the center of the wrapper. Keep the unused wrappers covered with a damp paper towel (or just keep them wrapped up) while you’re working so that they don’t dry out.Fold the corner of the wrapper closest to you over the filling. Fold in both sides of the wrapper toward the center, and then roll up the egg roll away from you until there is a small triangle of the wrapper left at the top. Dip your finger (or a brush) in some water and lightly wet the edges of the triangle. Finish rolling up the egg roll and place it seam-side down on your work surface. Repeat with the remaining filling and wrappers.Note: If needed, see the step-by-step photos in the post.
- Preheat the air fryer to 400°F.
- Remove the basket from the air fryer and add the egg rolls, leaving space between them to allow for proper air circulation. Lightly brush or spray the tops with oil. Note: Depending on the size of your air fryer and the shape of the basket, you may be able to fit all 6 egg rolls in the basket at one time, or you may need to cook them in batches. I have a 6-quart air fryer with a square basket, and I can fit all 6 at one time.
- Air fry at 400°F for 5 to 6 minutes or until lightly golden brown.
- Remove the basket from the air fryer, flip the egg rolls, and lightly brush or spray with oil.
- Return the basket to the air fryer and cook for an additional 5 to 6 minutes or until the egg rolls are golden brown and crisp.
- Serve immediately with duck sauce or your favorite dipping sauce.
- This recipe was tested using a 6-quart Instant Vortex air fryer.
- Estimated calories are for one egg roll and do not include any dipping sauce.