Air Fryer Egg Rolls (Print version)
Crispy Air Fryer Egg Rolls filled with seasoned pork, cabbage, carrots, garlic, and ginger, cooked golden without deep frying.
# Ingredients:
For the filling
01 -
1 tablespoon neutral oil
02 -
8 oz (225 g) ground pork
03 -
3 cups (210 g) finely shredded green cabbage
04 -
1 cup (110 g) shredded carrot
05 -
3 scallions, thinly sliced
06 -
2 cloves garlic, minced
07 -
1 tablespoon fresh grated ginger
08 -
1 tablespoon soy sauce
09 -
1 tablespoon oyster sauce
10 -
1 teaspoon toasted sesame oil
11 -
1/4 teaspoon black pepper
For rolling and air frying
12 -
10 egg roll wrappers, 7-inch square size
13 -
Small bowl of water, for sealing
14 -
Neutral oil spray or 1 tablespoon neutral oil, for brushing
15 -
Sweet chili sauce, duck sauce, or hot mustard, for serving
# Instructions:
01 -
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the pork and cook for 4-5 minutes, breaking it into small crumbles, until no pink remains.
02 -
Add cabbage, carrot, scallions, garlic, and ginger. Cook for 4-5 minutes, stirring often, until the cabbage wilts and most moisture has evaporated.
03 -
Stir in soy sauce, oyster sauce, sesame oil, and black pepper. Remove from the heat and let the filling cool for 10-15 minutes before rolling.
04 -
Place one wrapper on the counter in a diamond shape. Add about 3 tablespoons filling near the lower corner, fold the bottom over the filling, fold in the sides, and roll tightly. Wet the final corner with water and press to seal.
05 -
Preheat the air fryer to 380°F for 3 minutes. Lightly brush or spray the egg rolls on all sides with oil.
06 -
Arrange egg rolls seam-side down in a single layer with space between them. Air fry for 10-12 minutes, flipping halfway, until deeply golden and crisp. Cook in batches if needed.
# Good to know:
01 -
Makes 10 egg rolls, about 2 per serving.
02 -
Cool the filling before rolling to keep the wrappers crisp.
03 -
Best served hot with sweet chili sauce, duck sauce, or hot mustard.