Air Fryer Egg Rolls
These golden, crunchy air fryer egg rolls deliver all the takeout flavor with a fraction of the oil. Packed with savory ground pork, shredded cabbage, and umami-rich seasonings, they crisp up perfectly in minutes.
Equipment
- Air fryer (basket or tray style) - Both styles work well
- Large nonstick skillet
- Cooking spray (avocado or canola oil spray) - Propellant-free preferred
- Cutting board
- Sharp knife
- Measuring spoons
- Small bowl of water - For sealing wrappers
- Large mixing bowl or shallow plate - For cooling the filling
- Tongs
- Pastry brush - Optional, for oiling wrappers
Ingredients
- 1 lb ground pork - 450g
- 1 tablespoon olive oil or vegetable oil - 15ml, for cooking filling
- 3 cups coleslaw mix - about 8 oz / 225g, shredded green cabbage and carrots
- 3 green onions - sliced, white and green parts separated
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - grated, or 1/2 teaspoon ground ginger
- 2 tablespoons soy sauce - 30ml
- 1 teaspoon sesame oil - 5ml
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 12 egg roll wrappers
- water - for sealing wrappers
- cooking spray or oil - 1 tablespoon / 15ml, for coating before air frying
For Serving
- sweet chili sauce - for dipping
- soy dipping sauce - for serving
Instructions
- Prepare aromatics: mince garlic, grate ginger, and slice green onions, separating white and green parts.
- Heat oil in a large skillet over medium-high heat. Add ground pork and cook for 4-5 minutes until browned and cooked through. Drain excess grease.
- Add white parts of green onions, garlic, and ginger to the skillet. Cook for 1 minute until fragrant, stirring constantly.
- Add coleslaw mix, soy sauce, sesame oil, salt, and pepper. Cook for 2-3 minutes until cabbage is wilted but still has texture. Stir in green onion tops off heat.
- Spread filling on a plate and cool for 10-15 minutes until comfortable to handle.
- Place one wrapper in a diamond position. Add 3-4 tablespoons of filling toward the bottom corner. Fold bottom up, fold in sides, moisten top corner with water, and roll tightly to seal.
- Preheat air fryer to 380°F (193°C) for 3-5 minutes. Spray basket with cooking spray. Generously spray or brush oil on each egg roll.
- Arrange egg rolls in a single layer without touching. Air fry at 380°F for 7 minutes, flip, spray again, and cook for 3-5 more minutes until deep golden and crispy.
- Let rest for 1-2 minutes before serving. Serve warm with sweet chili sauce or soy dipping sauce.
Notes
- Crucial step: cool filling completely before rolling to prevent soggy wrappers and sealing issues.
- Use about 3-4 tablespoons of filling per wrapper to avoid tearing or flat egg rolls.
- Roll tightly and seal every seam with water to prevent bursting in the air fryer.
- Generous oil coating on the outside of wrappers is essential for crispy, golden results.
- Always cook in a single layer and work in batches if needed for even crisping.
- Flip halfway through cooking to ensure both sides brown evenly.
- Substitute ground pork with ground chicken, turkey, shrimp, or tofu for easy variations.
- Make ahead: roll and refrigerate uncooked egg rolls for up to 12 hours before air frying.
- Freeze uncooked egg rolls on a baking sheet, then transfer to bags for up to 2 months. Cook from frozen at 380°F for 12-15 minutes.
- Reheat cooked egg rolls in the air fryer at 350°F for 3-4 minutes, not in the microwave.