Air Fryer Pork Egg Rolls
Air Fryer Pork Egg Rolls are made with ground pork, cabbage, carrots, and soy sauce; air fry at 400°F for 10 minutes until deeply golden and crispy.
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Method
- 1
Brown ground pork in a skillet. Add cabbage, carrots, garlic, and ginger. Cook 3 minutes until wilted.
- 2
Stir in soy sauce, sesame oil, and green onions. Cool slightly.
- 3
Place 2-3 tbsp filling on each wrapper. Fold envelope-style: bottom up, sides in, roll tightly. Seal edge with water.
- 4
Spray all sides with cooking spray.
- 5
Air fry at 400°F for 8-10 minutes, turning halfway, until deeply golden and crispy. Serve with sweet chili sauce and hot mustard.
Pro tip. Cool the filling before wrapping or the wrappers get soggy and tear. Roll tightly with no air pockets. The water seal on the edge is essential — brush it on with your finger. Spray generously for maximum crispiness.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 18 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 200 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. Turn once so all sides crisp evenly. Full reheat guide for egg rolls.
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