Egg Rolls
Crispy on the outside and flavorful on the inside, these Air Fryer Egg Rolls are a lighter take on the classic appetizer. They deliver the same crunch you expect from deep-fried egg rolls but use minimal oil, making them perfect for everyday cooking or entertaining.
Ingredients
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1 cup cooked chicken, shrimp or tofu
- 2 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and black pepper to taste
For Wrapping
- 8-10 egg roll wrappers
- 1 egg beaten (for sealing)
- cooking oil spray
Instructions
Preheat the Filling
- Heat a pan over medium heat. Add a small amount of oil, then sauté garlic and ginger for 30 seconds. Add cabbage, carrots, green onions, and protein of choice. Cook for 3 to 4 minutes until vegetables soften slightly. Stir in soy sauce, sesame oil, salt, and pepper. Remove from heat and let the mixture cool.
Assemble the Egg Rolls
- Place an egg roll wrapper on a flat surface in a diamond shape. Add 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides. Roll tightly upward and seal the edge with beaten egg. Repeat with remaining wrappers.
Air Fry the Egg Rolls
- Preheat the air fryer to 380°F (193°C) for 3 minutes. Lightly spray the basket with oil. Place egg rolls in a single layer and spray the tops lightly with oil. Air fry for 8 to 10 minutes, flipping halfway, until golden brown and crispy.
Serve
- Let the egg rolls rest for 2 minutes before serving. Enjoy hot with sweet chili sauce, soy sauce, or garlic mayo.
Tips for Best Results
- Do not overfill the wrappers to avoid bursting.
- Keep egg rolls in a single layer for even crisping.
- For extra crunch, spray lightly with oil before air frying.
Storage & Reheating
- Store leftovers in the refrigerator for up to 3 days.
- Reheat in the air fryer at 350°F for 3 to 4 minutes to restore crispiness.