Crispy Air Fryer Egg Rolls
Crispy Air Fryer Egg Rolls are filled with ground pork, cabbage, carrots, and ginger; air fry at 400°F for 12 minutes until golden and crunchy with a savory filling.
Saved in this browser. View saved recipes
Method
- 1
Cook pork in a skillet, breaking it up. Add cabbage, carrots, garlic, and ginger. Cook until wilted. Stir in soy sauce and sesame oil. Cool slightly.
- 2
Place 2-3 tablespoons of filling on each wrapper. Fold bottom corner up, fold sides in, roll tightly, and seal edge with water.
- 3
Spray rolls with oil. Air fry at 400°F for 10-12 minutes, flipping halfway, until golden and crispy.
- 4
Serve with sweet chili sauce, soy sauce, or hot mustard.
Pro tip. Cool the filling before wrapping or the wrappers get soggy and tear. Roll tightly — loose rolls have air pockets that collapse. Spray oil generously for that deep-fried golden color.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 190 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.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
