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These crispy Air Fryer Egg Rolls are filled with a flavorful ground pork and cabbage mixture and air fried to golden brown perfection. A delicious and healthier way to enjoy egg rolls!
I love the appetizer section of Chinese food menus but the problem is that most of the items are deep fried. And, deep fried food is not something I indulge in very often.
Enter the air fryer! This fabulous little appliance has seriously revolutionized my kitchen routine. I’m cooking up all kinds of fun food that is typically deep fried, including these tasty Air Fryer Egg Rolls. Way less guilt and so good!
This recipe was adapted from America’s Test Kitchen’s Healthy Air Fryer cookbook. I’m really loving this cookbook. It’s filled with approachable, healthy recipes that fit perfectly on my menus. If you’ve got an air fryer, this book is a great resource.
Ingredient Notes
- Ground pork – You want plain ground pork, not sausage.
- Salt and freshly ground black pepper
- Green onions – White and green parts separated and thinly sliced.
- Minced garlic
- Grated fresh ginger – It’s far easier to grate ginger root when it’s frozen and it also keeps it fresh for up to 6 months! Just pop it in a freezer safe bag and freeze it until ready to use. Once frozen, you can easily grate the amount you need with a microplane grater.
- Coleslaw mix – Using a bag of coleslaw mix is a great shortcut.
- Cremini mushrooms – Stemmed and chopped fine.
- Low sodium soy sauce
- Sugar
- Rice vinegar – If you don’t keep rice vinegar stocked in your kitchen you can substitute white wine vinegar or distilled white vinegar.
- Toasted sesame oil
- Sriracha – Adds a kick. Adjust the amount to suit your taste.
- Egg roll wrappers – You can usually find egg roll wrappers stocked in the refrigerated area near the produce section of your store. I used Twin Dragon brand.
- Nonstick cooking spray – Use a propellant-free spray like Chosen Foods Avocado Oil Spray to protect the nonstick coating of your air fryer basket.
- Sweet chili sauce – An optional dipping sauce from brands like Thai Kitchen or Mae Ploy. Even Frank’s Red Hot a sweet chili sauce now.
How to Make Egg Roll Filling
- Brown the ground pork in a skillet, seasoning with a little salt and pepper, and break it up with a spoon as it cooks. When cooked through, drain the excess grease from the skillet and return it to the heat.
- Add the white parts of the green onion, garlic, and ginger and cook until fragrant.
- Add the coleslaw, mushrooms, soy sauce, sugar, vinegar, sesame oil, and Sriracha and cook until the cabbage is wilted and slightly softened, about 3 minutes.
- Remove the skillet from the heat and stir in green parts of the green onion. Allow the filling to rest until cool enough to handle. If you’d like to speed this process up, the filling can be transferred to a plate and refrigerated.
How to Roll Egg Rolls
- Place an egg roll wrapper on a cutting board so that one corner points towards you.
- Scoop out a heaping ⅓ cup of the filling and place it on the lower half of the wrapper. Shape it with your fingers into a neat cylindrical shape. Using your fingertips, moisten the entire border of the wrapper with a thin film of water. Fold the bottom corner of the wrapper up and over the filling and press it down on the other side of the filling.
- Fold both side corners of the wrapper in and over the filling so that they just meet and press gently to seal.
- Roll the filling up over itself until the wrapper is fully sealed. Leave the egg roll seam side down on the board and cover with a damp paper towel while you fill and shape the remaining egg rolls.
How to Cook Egg Rolls in an Air Fryer
- Spritz the air fryer basket with propellant free nonstick cooking spray. Coat the tops of the egg rolls with the spray and place them in the air fryer basket so that they’re not touching. Cook at 380 degrees for 7 minutes.
- Flip and continue to cook for an additional 3 to 5 minutes or until crisped and browned to your liking.
Depending on the capacity of your air fryer, you made need to cook the egg rolls in batches. To keep the first batch warm, place them on a baking sheet and transfer to a 200 degree F oven.
Make Ahead Air Fryer Egg Rolls
After filling and shaping the egg rolls, they can be refrigerated for up 12 hours before cooking. For longer storage, transfer them to a baking sheet and freeze until solid. Transfer the frozen egg rolls to a freezer-safe resealable plastic storage bag and freeze for up to 1 month.
How to Cook Frozen Egg Rolls in an Air Fryer
Do not thaw frozen egg rolls before cooking. Just remove as many as you need from the freezer and cook as directed, increasing the total cooking time to 12 to 18 minutes.
Reheating Leftover Air Fryer Egg Rolls
I’ve found that using my air fryer to reheat leftovers is the best way to ensure crispy egg rolls. Preheat your air fryer to 400 degrees F for 5 minutes. Place cooked, refrigerated egg rolls in the air fryer and cook at 400 degrees for 2 to 3 minutes or until warmed through and crisped. The total time will depend on how many you are reheating.
Serving Suggestions
- Serve them on an appetizer tray with sweet chili sauce for dipping.
- Add Air Fryer Egg Rolls to any Asian-inspired menu. They’re perfect with Ground Pork Stir Fry with Zucchini and Mushrooms.
- Skip the deep fried restaurant egg rolls and the next time you order Chinese food, make your own healthier air fried egg rolls at home!
Air Fryer Egg Rolls
Equipment
Ingredients
- 8 ounces ground pork
- ½ teaspoon salt
- freshly ground black pepper to taste
- 6 green onions white and green parts separated and thinly sliced, divided
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 3 cups coleslaw mix 7 ounces
- 4 ounces cremini mushrooms stemmed and chopped fine
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sugar
- 1 tablespoon rice vinegar or white wine vinegar or distilled white vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon Sriracha or to taste
- 8 egg roll wrappers (I used Twin Dragon brand)
- propellant free nonstick cooking spray (like Chosen Avocado Oil Spray)
- sweet chili sauce optional for dipping (like Thai Kitchen or Mae Ploy)
Instructions
- Place a 12-inch nonstick skillet over MEDIUM-HIGH heat and add the pork. Season with salt and pepper, to taste and cook, breaking it up with a spoon until thoroughly cooked and no longer pink. Drain excess grease from the skillet and return it to the heat. Add the white parts of the green onion, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw, mushrooms, soy sauce, sugar, vinegar, sesame oil, and Sriracha and cook until the cabbage is wilted and slightly softened, about 3 minutes. Remove the skillet from the heat and stir in green parts of the green onion.
- Transfer the pork mixture to a shallow bowl or plate, spread it out, and allow it to sit until cool enough to handle. If you’d like to speed this process up, the filling can be transferred to the refrigerator.
- Fill a small bowl with water. Place an egg roll wrapper on a cutting board so that 1 corner points towards you. Scoop out a heaping ⅓ cup of the filling, leaving any liquid behind, and place it on the lower half of the wrapper. Shape it with your fingers into a neat cylindrical shape. Using your fingertips, moisten the entire border of the wrapper with a thin film of water.
- Fold the bottom corner of the wrapper up and over the filling and press it down on the other side of the filling. Fold both side corners of the wrapper in over the filling so that they just meet and press gently to seal. Roll the filling up over itself until the wrapper is fully sealed. Leave the egg roll seam side down on the board and cover with a damp paper towel while you fill and shape the remaining egg rolls.
- Spritz the air fryer basket with nonstick cooking spray (be sure it’s propellant free). Coat the tops of the egg rolls with the spray and place them in the air fryer basket so that they’re not touching. Cook at 380 degrees for 7 minutes. Flip and continue to cook for an additional 3 to 5 minutes or until crisped and browned to your liking.
Notes
Nutrition
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