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Air Fryer Egg Rolls

These egg rolls bring the crispy deliciousness of take out home, without messy deep frying! Seasoned vegetables meet juicy pork, all in a crispy wrapper!

Tasty Team
Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

22 minutes

22 min

Total Time

45 minutes

45 min

Prep Time

10 minutes

10 min

Cook Time

22 minutes

22 min

Ingredients

for 12 servings

Egg Rolls

  • 1 tablespoon vegetable oil
  • 1 lb ground pork (425 g)
  • 2 ½ teaspoons kosher salt, divided
  • ¼ teaspoon white pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 cups shredded green cabbage (300 g)
  • 3 cups shredded Napa (300 g)
  • 2 cups shredded carrot (200 g)
  • 1 tablespoon soy sauce
  • 3 scallions, thinly sliced
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 12 square egg roll wrappers
  • 1 large egg, beaten
  • vegetable oil, for greasing

For Serving

  • duck sauce
  • hot chinese mustard, optional

Nutrition Info

  • Calories 242
  • Fat 12g
  • Carbs 18g
  • Fiber 2g
  • Sugar 3g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork, 1½ teaspoons of salt and the white pepper and cook for 5–7 minutes, until the pork is cooked through and no pink remains. Remove the pork from the pan with a slotted spoon and transfer to a large bowl, leaving any rendered fat and juices behind in the pan.
  2. Reduce the heat to medium. Add the garlic and ginger and cook for 1 minute, until fragrant and tender. Add the green and Napa cabbages, carrots, soy sauce, and remaining teaspoon of salt and stir to combine. Cook for 5–7 minutes, tossing frequently, until the vegetables are tender and wilted. Remove the pan from the heat and let cool for 10 minutes.
  3. Transfer the vegetables to the bowl with the pork. Add the scallions, sesame oil, rice vinegar, and sugar and toss to combine.
  4. Preheat the air fryer to 350°F (180°C).
  5. Place an egg roll wrapper on a work surface in a diamond orientation. Use a pastry brush to brush a 1-inch border around the edges of the wrapper with the beaten egg. Scoop a heaping ¼ cup of the filling onto the bottom third of the wrapper and use your hands to press the filling into a horizontal log shape. Lift the bottom corner of the wrapper and over the filling, using your fingers to tuck the filling in as tightly as possible without tearing the wrapper. Fold in the sides, then roll toward the top of the wrapper to seal. The egg roll should be about 5 inches long. Repeat to make 4 egg rolls total.
  6. Spray the inside of the air fryer basket with the vegetable oil spray. Spray the egg rolls on all sides. Place the 4 egg rolls in the air fryer basket, making sure they are not touching. Air fry for 6 minutes, then flip and fry for 6 minutes more, until golden brown and crispy. Transfer the egg rolls to a plate and cover with a kitchen towel to keep warm. Continue rolling and frying more egg rolls until all of the filling is used up.
  7. Serve the egg rolls with duck sauce and Chinese mustard alongside for dipping.
  8. Enjoy!

Ingredients

for 12 servings

Egg Rolls

  • 1 tablespoon vegetable oil
  • 1 lb ground pork (425 g)
  • 2 ½ teaspoons kosher salt, divided
  • ¼ teaspoon white pepper
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 cups shredded green cabbage (300 g)
  • 3 cups shredded Napa (300 g)
  • 2 cups shredded carrot (200 g)
  • 1 tablespoon soy sauce
  • 3 scallions, thinly sliced
  • 2 teaspoons sesame oil
  • 2 teaspoons rice vinegar
  • 1 teaspoon granulated sugar
  • 12 square egg roll wrappers
  • 1 large egg, beaten
  • vegetable oil, for greasing

For Serving

  • duck sauce
  • hot chinese mustard, optional

Nutrition Info

  • Calories 242
  • Fat 12g
  • Carbs 18g
  • Fiber 2g
  • Sugar 3g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground pork, 1½ teaspoons of salt and the white pepper and cook for 5–7 minutes, until the pork is cooked through and no pink remains. Remove the pork from the pan with a slotted spoon and transfer to a large bowl, leaving any rendered fat and juices behind in the pan.
  2. Reduce the heat to medium. Add the garlic and ginger and cook for 1 minute, until fragrant and tender. Add the green and Napa cabbages, carrots, soy sauce, and remaining teaspoon of salt and stir to combine. Cook for 5–7 minutes, tossing frequently, until the vegetables are tender and wilted. Remove the pan from the heat and let cool for 10 minutes.
  3. Transfer the vegetables to the bowl with the pork. Add the scallions, sesame oil, rice vinegar, and sugar and toss to combine.
  4. Preheat the air fryer to 350°F (180°C).
  5. Place an egg roll wrapper on a work surface in a diamond orientation. Use a pastry brush to brush a 1-inch border around the edges of the wrapper with the beaten egg. Scoop a heaping ¼ cup of the filling onto the bottom third of the wrapper and use your hands to press the filling into a horizontal log shape. Lift the bottom corner of the wrapper and over the filling, using your fingers to tuck the filling in as tightly as possible without tearing the wrapper. Fold in the sides, then roll toward the top of the wrapper to seal. The egg roll should be about 5 inches long. Repeat to make 4 egg rolls total.
  6. Spray the inside of the air fryer basket with the vegetable oil spray. Spray the egg rolls on all sides. Place the 4 egg rolls in the air fryer basket, making sure they are not touching. Air fry for 6 minutes, then flip and fry for 6 minutes more, until golden brown and crispy. Transfer the egg rolls to a plate and cover with a kitchen towel to keep warm. Continue rolling and frying more egg rolls until all of the filling is used up.
  7. Serve the egg rolls with duck sauce and Chinese mustard alongside for dipping.
  8. Enjoy!

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