Crispy Air Fryer Egg Rolls in Just 10 Minutes – So Good!

Oh my gosh, have you ever had that craving for crispy, golden egg rolls but dreaded the mess of deep frying? Me too – until I discovered how amazing air fryer egg rolls turn out! These little bundles of joy come out perfectly crisp every single time, with way less oil and none of that lingering fry smell in your kitchen. I swear by this method now – it’s become my go-to appetizer when friends come over because everyone always asks for seconds.

What I love most (besides the crunch, obviously) is how quick and foolproof they are. No thermometer needed, no vat of sputtering oil to deal with – just toss them in the air fryer and in about 10 minutes you’ve got restaurant-quality egg rolls that are actually healthier. The wrapper gets this incredible bubbly crispness that holds up beautifully to dipping sauces. My kids actually prefer these over takeout now, and I don’t blame them one bit!

Ingredients for Air Fryer Egg Rolls

Alright, let’s gather our goodies! The beauty of these air fryer egg rolls is how simple the ingredients really are. I’ve made this recipe probably a hundred times now (no exaggeration – my family’s obsessed), and here’s exactly what you’ll need to make that magic happen in your own kitchen:

• Egg roll wrappers: 10 count (look for the square ones in the refrigerated section)
• Shredded cabbage: 1 cup, packed (trust me, pack it in there – it cooks down!)
• Shredded carrots: 1/2 cup (I use the pre-shredded bag to save time, but fresh is amazing too)
• Green onions: 1/4 cup, chopped fine (both white and green parts – waste not!)
• Protein option: 1/2 cup cooked ground pork or chicken (optional but oh-so-good)
• Soy sauce: 1 tablespoon (I use low-sodium so I can control the salt)
• Fresh ginger: 1 teaspoon, minced (don’t skip this – it makes all the difference)
• Garlic: 1 teaspoon, minced (because what’s Asian cooking without garlic?)
• Vegetable oil: 1 tablespoon (just enough for brushing – hello crispiness!)
• Water: For sealing the wrappers (just plain tap water works perfectly)

Quick tip from my many trials: if your filling seems wet after mixing, pat it dry with a paper towel. Soggy filling = soggy egg rolls, and we’re going for CRISP here! Also, don’t be afraid to customize – I’ve swapped in mushrooms for meat on meatless Mondays with fantastic results.

How to Make Air Fryer Egg Rolls

Okay, let’s get rolling! (Pun totally intended.) I’ve made enough batches of these air fryer egg rolls to know exactly what works – and more importantly, what doesn’t. Follow these steps and you’ll have perfect golden bundles of joy in no time. The first time I tried this method, I couldn’t believe how easy it was compared to traditional frying!

Step 1: Prepare the Filling

This is where the magic starts, friends. Grab a big mixing bowl and toss in your cabbage, carrots, green onions, and meat if you’re using it. Now here’s my little secret – mix the soy sauce, ginger, and garlic together first in a small bowl before adding to the veggies. This distributes the flavors way more evenly!

Give everything a good stir until it’s well combined. Now, here’s the crucial part – let it sit for about 5 minutes, then check for moisture. If you see liquid pooling at the bottom (which happens with cabbage sometimes), drain it off or pat dry with paper towels. Wet filling equals soggy egg rolls, and we’re not about that life.

Step 2: Wrap the Egg Rolls

Lay out your egg roll wrapper like a diamond in front of you. Spoon about 2 tablespoons of filling onto the lower third – enough to be satisfying but not so much that you can’t roll it up properly. I learned this the hard way when my first attempts exploded in the air fryer!

Fold the bottom corner up over the filling, then fold in the sides like you’re wrapping a burrito. Roll it up tightly toward the top corner, sealing the edge with a dab of water. Press firmly – this keeps everything snug inside where it belongs. Pro tip: keep unused wrappers covered with a damp towel so they don’t dry out while you work.

Step 3: Air Fry to Crispy Perfection

Preheat your air fryer to 375°F (190°C) for about 3 minutes while you brush each egg roll lightly with oil. This little bit of oil is what gives you that gorgeous golden color and crisp texture without deep frying. For more information on how air frying works, check out this resource on air fryers.

Arrange them in a single layer in the basket with some space between each one – they need room to breathe! Cook for 5 minutes, then flip them over (I use tongs for this) and cook another 3-5 minutes until they’re beautifully browned and crispy all over. The smell at this point is absolutely heavenly!

Let them cool for just a minute before biting in – that filling stays HOT! But seriously, try to wait… I’ve burned my tongue more times than I’d like to admit because I couldn’t resist.

Tips for the Best Air Fryer Egg Rolls

After making dozens (okay, maybe hundreds) of batches, I’ve learned all the tricks to perfect air fryer egg rolls. These are my go-to tips that make all the difference between good and absolutely amazing egg rolls:

• Dry your veggies well: Cabbage and carrots can release water. After shredding, give them a good squeeze in a clean towel – you’ll be shocked how much moisture comes out!
• Resist overfilling: That 2 tablespoon measure isn’t just a suggestion. Too much filling leads to bursting wrappers and uneven cooking. Ask me how I know…
• Check your air fryer’s hot spots: All air fryers cook differently. After flipping, peek at the color – if some spots are browning faster, rotate the egg rolls next time.
• Let them rest after cooking: As hard as it is to wait, giving them 2 minutes out of the air fryer helps the wrappers crisp up even more.
• Make extra filling: I always mix up a double batch of filling and refrigerate half. Then I can make fresh egg rolls anytime my craving hits (which is often!).

One last thing – don’t stress if your first few aren’t picture-perfect. Even my “ugly” egg rolls taste incredible dipped in sweet chili sauce!

Air Fryer Egg Rolls Variations

One of my favorite things about this recipe is how easily you can switch it up! I get bored making the same thing over and over (despite my family’s protests), so I’ve experimented with tons of variations on our beloved air fryer egg rolls. Here are my absolute favorite twists that always get rave reviews:

Vegetarian Delight

When I want to skip the meat but keep all the flavor, I swap in finely chopped mushrooms or crumbled firm tofu that’s been pressed and sautéed. The mushrooms give this amazing umami depth – I like shiitakes best for their meaty texture. For extra protein, sometimes I’ll add a handful of cooked edamame to the mix too. My vegetarian friends go crazy for this version!

Spicy Kick

Oh boy, this one’s for my heat lovers! I’ll add a tablespoon of sriracha to the filling mix, along with some finely chopped jalapeños (seeds removed if you’re a wimp like me). The first time I made these, my husband ate six in one sitting – his face was red but he couldn’t stop! For dipping, I mix equal parts sweet chili sauce and sriracha. Just have milk ready…

Cheeseburger Egg Rolls (Yes, Really!)

Okay, hear me out – this weird-sounding combo is shockingly delicious. I use seasoned ground beef mixed with a bit of shredded cheddar and chopped pickles. The cheese gets all melty inside while the wrapper stays crisp. Dip them in thousand island dressing and it’s like a burger you can hold in one hand. My kids beg for these on game days!

Breakfast Egg Rolls

Sunday brunch just got an upgrade! Scrambled eggs, cooked breakfast sausage, and a sprinkle of cheddar make the most amazing morning version. I like to add a little diced bell pepper for freshness. Pro tip: roll these a bit tighter since the eggs make the filling softer. Serve with maple syrup for dipping – sweet and savory perfection!

The beauty of air fryer egg rolls is how versatile they are. Once you’ve mastered the basic technique, you can get creative with whatever ingredients you have on hand. I’ve even done a Philly cheesesteak version with thinly sliced steak and provolone that was out of this world. What combo will you try first? If you are looking for more creative air fryer recipes, check out this honey garlic pork chop recipe.

Serving Suggestions for Air Fryer Egg Rolls

Okay, let’s talk about the best part – dipping and devouring these crispy delights! While air fryer egg rolls are fantastic on their own (I’ve definitely eaten them straight from the basket more times than I should admit), pairing them with the right sides and sauces takes them to a whole new level. Here are my absolute favorite ways to serve them that’ll make you feel like you’re at your favorite Asian restaurant:

Must-Try Dipping Sauces

First things first – you NEED good dipping sauces. My go-to is sweet chili sauce (the Thai kind with the rooster on the bottle – you know the one). It’s the perfect balance of sweet and tangy that complements the savory filling. But don’t stop there! Here’s my sauce rotation:

• Duck sauce: That orange-colored classic you get with takeout egg rolls
• Spicy mustard: Mix equal parts yellow mustard and honey with a pinch of cayenne
• Peanut sauce: Whisk together peanut butter, soy sauce, lime juice, and a splash of coconut milk
• Sweet and sour: My quick version: pineapple juice, ketchup, vinegar, and brown sugar simmered until slightly thickened

Perfect Side Dishes

When I want to turn these into a full meal (because let’s be real, 10 egg rolls between 4 people disappears FAST), here’s what I serve alongside:

• Fried rice: The classic pairing! Use day-old rice for best texture
• Cucumber salad: Thinly sliced cukes tossed with rice vinegar, sesame oil, and red pepper flakes
• Wonton soup: Store-bought broth with some frozen wontons makes an easy starter
• Asian slaw: Shredded cabbage and carrots with a sesame-ginger dressing

Pro tip: For parties, I set up a “dipping station” with small bowls of different sauces and let everyone mix and match. It’s always a hit! And don’t forget napkins – things can get delightfully messy.

Oh! Almost forgot – these are AMAZING chopped up and tossed into a fresh green salad. The crispy bits add incredible texture. I use romaine, shredded carrots, and a simple soy-sesame dressing. Leftover egg rolls? What’s that? But if by some miracle you have any, they make the best next-day lunch. For a great side dish idea, check out this queso blanco dip.

Storing and Reheating Air Fryer Egg Rolls

Let me tell you – one of the best things about these air fryer egg rolls is how well they hold up! I’ve tested every storage method imaginable (because leftovers rarely happen in my house, but when they do, I want them perfect). Here’s exactly how to keep them tasting fresh and crispy:

Storing Uncooked Egg Rolls

If you’ve prepped extra rolls but don’t want to cook them all at once (who am I kidding – I always cook them all), here’s what to do. Lay the uncooked egg rolls on a baking sheet lined with parchment paper, making sure they’re not touching. Pop them in the fridge uncovered for about 30 minutes to let the wrappers firm up slightly – this prevents sticking later.

After that initial chill, transfer them to an airtight container with parchment between layers. They’ll keep beautifully in the fridge for up to 2 days. When you’re ready to cook, just brush with oil and air fry as usual – no need to thaw if they’re refrigerated!

Freezing for Future Cravings

This is my secret weapon for quick appetizers! Freeze uncooked egg rolls the same way – single layer first, then transfer to freezer bags with parchment dividers. They’ll keep for about 3 months. When the craving hits (and it will), cook them straight from frozen – just add 2-3 extra minutes to the cooking time.

Important tip: Don’t thaw frozen uncooked egg rolls before cooking! The wrappers get soggy and tear easily. Trust me, I learned this the messy way.

Reheating Cooked Egg Rolls

Okay, let’s say you miraculously have leftovers (doesn’t happen often in my house). To bring back that perfect crispness, reheat them in the air fryer at 350°F for 3-5 minutes. No need to thaw if they’re frozen – just add an extra minute or two.

Microwaving? Don’t do it! You’ll end up with sad, rubbery wrappers. If you must use a microwave, do it for just 20 seconds to take the chill off, then finish in a toaster oven or regular oven at 400°F for a few minutes.

Pro tip: Label your freezer bags with the date and filling type – after a few weeks, all egg rolls start to look alike in the freezer! And if you’re reheating a bunch at once, shake the basket halfway through to ensure even crisping.

Air Fryer Egg Rolls FAQ

I’ve gotten so many questions about these air fryer egg rolls over the years – and I’ve made every mistake possible so you don’t have to! Here are the answers to the most common questions that pop up (along with some hard-earned wisdom from my kitchen disasters):

Can I use store-bought coleslaw mix instead of shredding cabbage and carrots?

Absolutely! I use the pre-shredded coleslaw mix all the time when I’m in a hurry. Just be sure to give it a good squeeze in a clean kitchen towel to remove excess moisture – those bagged veggies tend to be extra watery. And maybe chop the pieces a bit finer if they’re too chunky for your liking.

Why did my egg rolls turn out soggy?

Oh honey, I feel your pain! Soggy egg rolls usually happen for three reasons: 1) Your filling was too wet (always pat dry those veggies!), 2) You didn’t brush them with enough oil before air frying (that light coating is crucial for crispiness), or 3) You overcrowded the air fryer basket – they need space for air to circulate properly. Next time, try cooking in smaller batches.

Can I make these ahead of time?

You bet! I often prep the filling the night before and store it separately from the wrappers. The assembled (but uncooked) egg rolls keep well in the fridge for 2 days – just wrap them tightly in plastic wrap. For longer storage, freeze them raw as I mentioned earlier. Cooked egg rolls are best eaten fresh, but will keep for about 3 days in the fridge if you must.

My egg rolls keep bursting open in the air fryer – help!

Been there, done that! First, make sure you’re not overfilling them – 2 tablespoons max! Second, seal the edges really well with water and press firmly. And third (this is key), don’t skip brushing them with oil – it helps the wrappers stay flexible as they cook. If they still burst, try folding the sides in more tightly before rolling.

What’s the best way to reheat leftover egg rolls?

Hands down, the air fryer is your best friend here! Just 3-5 minutes at 350°F brings back that perfect crispness. If you’re reheating from frozen, add an extra minute or two. The microwave will make them rubbery – only use it for a quick 20-second warm-up before finishing in the air fryer or oven.

Nutritional Information

Now, I’m no nutritionist, but I do like knowing what I’m putting into my body – especially when it’s something as delicious as these air fryer egg rolls! Here’s the breakdown per egg roll (based on my standard recipe with pork):

• Calories: About 90
• Fat: 3g (only 0.5g saturated – thank you, air frying!)
• Carbs: 12g
• Protein: 4g
• Fiber: 1g
• Sugar: 1g

Important note – these numbers can vary depending on your exact ingredients and how much oil you use. Going vegetarian? The numbers drop a bit. Adding extra meat or cheese? They’ll go up. But compared to traditional deep-fried egg rolls that can run 200+ calories each, I’ll take these lighter versions any day! For more general nutritional guidance, you can consult resources on healthy eating guidelines.

The best part? You’re getting actual vegetables in there (shhh, don’t tell the kids). That cabbage and carrot filling sneaks in some vitamins while you’re enjoying that satisfying crunch. Not bad for something that tastes this indulgent, right?

Try this recipe and share your results in the comments! I’d love to hear how your air fryer egg rolls turned out and what creative fillings you came up with.

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