Air Fryer Egg Rolls
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!
Servings: 8
Calories: 143kcal
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
Reheating Leftover Refrigerated Egg Rolls
Preheat air fryer to 400 degrees for 5 minutes. Place refrigerated egg rolls in the air fryer and cook at 400 degrees for 2 to 3 minutes or until warmed through and crisped. Time will depend on how many you are reheating. Weirdly, I almost think they tasted better reheated.
Make Ahead 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.
Cooking Frozen Egg Rolls
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.
Nutrition
Serving: 1eggroll | Calories: 143kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 22mg | Sodium: 389mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg