Air-fried egg rolls are crisp wrappers filled with savory cabbage, vegetables, and pork, served hot with a dipping sauce. The air fryer browns them with a light coating of oil instead of deep-frying, while a quick skillet cook for the filling keeps the wrappers from becoming soggy.
Ingredients
- 1 tablespoon (15 ml) neutral oil, such as canola or avocado oil, plus more for brushing
- 8 ounces (225 g) ground pork
- 3 cups (210 g) finely shredded green cabbage
- 1 cup (90 g) finely shredded carrot
- 2 scallions, thinly sliced (about ¼ cup/25 g)
- 2 cloves garlic, minced (about 1 teaspoon/5 g)
- 1 teaspoon (5 g) peeled, finely grated fresh ginger
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon (1 g) ground black pepper
- 12 egg roll wrappers, about 6½ inches (16.5 cm) square
- 2 tablespoons (30 ml) water, for sealing wrappers
- ¼ teaspoon (1 g) kosher salt, or to taste
Instructions
- Cook the pork. Heat the neutral oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it into small pieces, for 5–7 minutes until browned and no pink remains. Check the thickest pieces with a food thermometer: the USDA FSIS safe minimum for ground meat is 160°F (71°C). Drain excess fat if needed.
- Cook and season the filling. Add the cabbage and carrot to the skillet. Cook for 3–4 minutes, stirring often, until softened slightly but still a little crisp. Stir in the scallions, garlic, and ginger; cook for about 30 seconds, just until fragrant. Take the skillet off the heat and stir in the soy sauce, sesame oil, pepper, and salt. Spread the filling on a plate or shallow tray and let it cool for 10 minutes. Cooling it helps prevent steam from softening or splitting the wrappers.
- Set up the wrappers. Keep the egg roll wrappers covered with a clean, slightly damp towel while you work so they do not dry out. Place one wrapper on a clean surface with a corner pointing toward you. Put about ¼ cup (60 ml) of cooled filling in a short horizontal line across the lower third, leaving a border at the sides.
- Roll and seal. Fold the bottom corner over the filling and tuck it snugly underneath. Fold in both side corners, then roll toward the far corner without leaving gaps. Dab the top corner with water and press it down to seal. Repeat with the remaining wrappers and filling. Avoid overfilling; a tight, intact seam helps the rolls hold their shape in the air fryer.
- Preheat the air fryer. Preheat to 380°F (193°C) for about 3 minutes, following your appliance’s instructions. Lightly brush or spray the egg rolls all over with oil. A thin, even coating promotes browning; too much oil can leave the wrappers greasy.
- Air fry in batches. Arrange egg rolls seam-side down in a single layer, leaving space between them for airflow. Air fry at 380°F (193°C) for 8–10 minutes, turning them halfway through, until crisp and golden. Depending on the air fryer and the size of the rolls, they may need another 1–2 minutes. Do not stack or crowd the basket; cook additional batches as needed.
- Serve. Let the egg rolls stand for 2 minutes before serving, as the filling will be very hot. Serve while the wrappers are crisp, with your preferred dipping sauce.
Tips
- Keep the filling dry. Cabbage releases moisture as it cooks. Cook until the vegetables are just softened, then cool the filling before rolling. If liquid collects in the skillet, drain it rather than spooning it into the wrappers.
- Protect the wrappers. Thaw frozen wrappers in the refrigerator according to the package directions, then keep them covered while assembling. Dry wrappers crack; wet filling or loose seams can cause leaks.
- Check your air fryer early. Basket size, airflow, and wrapper thickness vary. Start checking at 8 minutes and add time in short increments. Use oil spray that is suitable for your appliance’s basket coating.
- Make assembly easier. The filling can be cooked and chilled up to 24 hours ahead. Refrigerate it promptly in a covered container and bring it out only when ready to roll; do not leave perishable filling at room temperature for more than 2 hours.
Serving Suggestions
Serve the egg rolls as an appetizer or add two or three per person to a meal with steamed rice, noodles, or a crunchy cucumber salad. Sweet chili sauce, plum sauce, or soy sauce with a little rice vinegar makes a simple dip. For a sharper option, mix rice vinegar with a small amount of soy sauce and sliced scallion. Put sauces in small bowls rather than pouring them over the rolls, which keeps the wrappers crisp.
Variations
For a chicken version, use ground chicken and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. Ground turkey works the same way. For a vegetarian filling, replace the pork with 8 ounces (225 g) crumbled firm tofu or finely chopped mushrooms; cook until the mixture is hot and excess moisture has evaporated. Add ½ cup (70 g) finely chopped water chestnuts for extra crunch, or a little shredded red cabbage for color. If you use reduced-sodium soy sauce, taste the filling before adding the salt.
Storage and Reheating
For best texture, serve freshly air-fried egg rolls. Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat in a preheated air fryer at 350°F (177°C) for 3–5 minutes, turning once, until crisp and heated through; leftovers should reach 165°F (74°C). A microwave will warm them, but the wrappers will soften. To freeze, arrange uncooked assembled rolls on a tray until firm, then transfer them to a freezer-safe container for up to 2 months. Air fry from frozen at 380°F (193°C), adding about 5–8 minutes and turning once; check that the pork filling reaches 160°F (71°C) before serving.
Frequently Asked Questions
Do I need to preheat the air fryer?
Preheating for about 3 minutes helps the wrappers start crisping as soon as they enter the basket. If your model does not require preheating, follow its directions and begin checking the egg rolls at the early end of the cooking range.
Can I use spring roll wrappers?
Spring roll wrappers are usually thinner and may brown or tear differently, so this timing is intended for egg roll wrappers. Check the package and cook a test roll if substituting; start checking several minutes early and avoid overfilling.
Why did my egg rolls burst or open?
Common causes are overfilling, a loose seal, or filling that is still hot and steamy. Use about ¼ cup of cooled filling per wrapper, tuck the roll snugly, and moisten the final corner enough to seal it without soaking the wrapper.
Can I air fry egg rolls without oil?
You can, but they are less likely to turn evenly golden and may have a dry or tough texture. A very light brush or spray over the wrapper is usually enough; avoid pooling oil in the basket.
Can I cook frozen egg rolls?
Yes. Commercial frozen egg rolls can usually be air-fried directly from frozen, but the package directions are the best starting point because size and filling differ. For homemade frozen rolls, use the timing in the storage section and verify that any meat filling reaches its safe temperature.
Can I prepare these ahead?
Yes. Make the filling up to 24 hours ahead and refrigerate it, or assemble the rolls and freeze them before cooking. For the crispest result, air fry close to serving time rather than refrigerating assembled uncooked rolls for an extended period.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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