Air Fryer Egg Rolls

When I was a kid, my mom used to make egg rolls for every family gathering, frying them in that loud, splattering pan while the whole house smelled like garlic and soy — glorious chaos. I still remember sneaking the first hot one when she wasn’t looking, burning my tongue and declaring it worth every blister. These air fryer egg rolls give me that same crunchy, savory nostalgia but without the oil volcano or the soggy aftermath. They crisp up in the air fryer with a satisfying sizzle, the filling stays juicy, and you still get that perfect crackle when you bite in. Trust me — your kitchen will smell amazing, and you’ll look like you know what you’re doing.

Quick Facts

• Yield: Serves 4–6 (about 12 egg rolls)
• Prep Time: 25 minutes
• Cook Time: 10–12 minutes
• Total Time: 35–40 minutes

Why This Recipe is Awesome

These egg rolls deliver crunchy, golden skins and a juicy, flavorful interior without a vat of oil. Who doesn’t love crispy edges and a savory center? The air fryer gives you that satisfying crunch while keeping things lighter. The filling blends savory ground pork (or chicken), bright shredded cabbage, and sweet carrots with a hint of sesame and ginger — it pops with texture and flavor. Plus, they make a fantastic appetizer, snack, or weeknight dinner win. Easy to make, fun to eat, and a little bit addictive.

Ingredients

For the Main Dish:

• 1 lb ground pork (or ground chicken/turkey)
• 12–14 egg roll wrappers (store-bought, about 8-inch squares)
• 2 cups shredded green cabbage (about 4 oz)
• 1 cup shredded carrot (about 4 oz)
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (use low-sodium if preferred)
• 1 tbsp oyster sauce (optional, adds depth)
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 large egg, beaten (for sealing)
• Neutral oil spray or 1–2 tbsp vegetable oil for brushing
• Sesame seeds and extra sliced green onions for garnish (optional)

For the Sauce / Garnish (optional):

• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tsp sriracha (optional for heat)
• 1 tsp toasted sesame oil

How I Make It

Step 1:

Heat a large skillet over medium-high heat and add 1 lb ground pork. Break it up with a spatula and cook until it browns and starts to smell nutty and rich — about 4–5 minutes. Stir in the minced garlic and grated ginger and cook another 30 seconds until fragrant. The aroma should hit you — warm, slightly sweet, and cozy.

Step 2:

Add the shredded cabbage, carrot, and sliced green onions to the pan. Toss everything with 2 tbsp soy sauce, 1 tbsp oyster sauce (if using), and 1 tsp sesame oil. Stir-fry for about 2–3 minutes so the veggies soften but keep a little bite. Pour in the cornstarch slurry to bind the juices; it will glisten and thicken the filling. Taste and adjust salt — remember the soy adds saltiness.

Step 3:

Transfer the filling to a bowl and let it cool for 5–10 minutes (hot filling makes wrappers mushy). Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2–3 tbsp of filling near the corner, fold the bottom corner up over the filling, fold the sides in snugly, and roll toward the top corner. Seal the edge with the beaten egg. Don’t overfill — you want neat, tight rolls that crisp evenly.

Step 4:

Preheat your air fryer to 400°F for 3–5 minutes. Lightly spray or brush each egg roll with oil and place them seam-side down in the basket in a single layer with space around them. Air fry at 400°F for 10–12 minutes, flipping halfway through at about 6 minutes, until they turn a deep golden brown and the wrappers sound crisp when you tap them. If you want extra crunch, give them an extra 1–2 minutes — keep an eye so they don’t over-brown.

Step 5:

Remove the egg rolls and let them rest for 2 minutes so the filling sets slightly. Brush with a touch of toasted sesame oil and sprinkle with sesame seeds and sliced green onions. Serve with the dipping sauce: whisk together 1/4 cup soy, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha, and 1 tsp sesame oil. That salty-sweet tang cuts through the richness beautifully.

Pro Tips

• Dry the shredded cabbage by squeezing it in a clean kitchen towel — excess water makes soggy egg rolls.
• If you want a leaner option, swap the ground pork for ground turkey or crumbled firm tofu; increase seasoning a bit for flavor.
• Spray the egg rolls lightly with oil instead of drenching them — you’ll get crisp without deep-frying calories.
• Preheat the air fryer and avoid overcrowding the basket. Crisp needs air movement.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground pork for ground chicken or tofu. Pork gives fattier richness; tofu keeps it lighter and vegetarian.
• Use gluten-free wrappers or rice paper for a gluten-free option — expect a slightly different texture (more delicate).
• Replace oyster sauce with hoisin or extra soy sauce for pantry-friendly swaps; hoisin adds sweetness.
• If you need to avoid sesame, skip sesame oil and seeds — use a splash of neutral oil instead.

Variations & Tips

• Spicy: Add 1–2 tsp sriracha to the filling or mix chili flakes for heat.
• Vegetarian: Use crumbled firm tofu, shiitake mushrooms, and extra shredded carrots for umami and texture.
• Kid-friendly: Omit the ginger and make a sweet soy dipping sauce for picky eaters.
• Breakfast twist: Fill with scrambled eggs, cheddar, and bacon for a savory morning roll.
• Creative twist: Make a curry egg roll with a teaspoon of curry powder and serve with mango chutney.
• Leftover hack: Chop leftover roast chicken, mix with coleslaw mix, and make quick egg rolls.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Prepare the filling and keep it refrigerated up to 2 days. Assemble the rolls and freeze them on a tray for an hour, then bag them. Cook from frozen at 400°F for about 14–16 minutes, flipping halfway.

Can I double the recipe?

Sure thing. Work in batches for assembly and air-fry in multiple rounds. Don’t overcrowd the basket — that’s the only real timing change.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for deeply golden, evenly browned wrappers and a crisp sound when tapped. The filling should be hot and steaming; pork/chicken should reach an internal temp of 165°F if you want to check with a thermometer.

What if I don’t have ingredient X?

Out of green onions? Use a small diced yellow onion. No oyster sauce? Swap in hoisin or add a pinch of sugar with extra soy. Keep it simple and taste as you go.

How I Like to Serve It

I serve these egg rolls piping hot with a small bowl of the soy‑vinegar dipping sauce and a cold beer or jasmine tea. They make a fun starter for a casual dinner, a portable snack for movie night, or a crowd-pleasing potluck contribution. In winter, they comfort the soul; in summer, they shine at backyard gatherings with crisp salads on the side.

Notes

• Store leftovers in the fridge up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes to re-crisp.
• Safe cooking temp for poultry and pork: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with these golden, crackly air fryer egg rolls. They taste like a hug with crunch.