Easy Air Fryer Egg Rolls Recipe - Delish

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Yields: 12 - 14 serving(s)Cook Time: 10 minsTotal Time: 40 minsCal/Serv: 211

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A Chinese-American staple, egg rolls are one of our favorite dishes to experiment with. From reuben egg rolls to antipasto egg rolls (even Snickers egg rolls), we can't get enough of this versatile snack. Once we discovered the magic of the air fryer, we knew we had to develop an egg roll recipe for our new favorite gadget. Quick to make and even easier to clean up, this recipe uses less oil than the usual deep-fried versions, making it one of our new go-to dishes for an easy snack or Super Bowl appetizer.

What should I fill my egg rolls with?

Since this recipe includes the not-so-traditional act of air frying, we figured we'd keep the filling classic with carrots, celery, cabbage and crispy pork. However, any multitude of fillings could work, and we recommend you experiment!

How to get the crispiest egg rolls in the air fryer:

The two main tips for perfect air fryer egg rolls is 1) brush your egg rolls with oil, this will ensure they get crispy and develop those iconic little bubble on the outside and 2) preheat your air fryer to 400º and "fry" for 10 minutes flipping halfway through. Follow these rules and you'll have perfectly crispy egg rolls every time, while using a fraction of the oil.

What sauce should I serve with these?

We recommend Chinese hot mustard and duck sauce for serving with these egg rolls, but a sweet chili sauce would also be a perfect, classic pairing.

Tried out this air fryer recipe? Let us know how the egg rolls came out in the comments below!

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Ingredients

Kosher salt
1/2
small head of cabbage, cored and thinly sliced
2
medium carrots, julienned
2
stalks celery, julienned
Ice
3 Tbsp.
low-sodium soy sauce
2 Tbsp.
hoisin
2 Tbsp.
oyster sauce
2 tsp.
toasted sesame oil
1 Tbsp.
vegetable or other neutral oil, plus more for brushing
2
cloves garlic, minced
1 tsp.
minced fresh ginger
1 lb.
ground pork
Freshly ground black pepper
12
to 14 egg roll wrappers
Hot Chinese mustard and duck sauce, for serving

Directions

1. Step 1In a large pot, bring 4 quarts salted water to a boil. Add cabbage, carrots, and celery and cook until slightly softened, about 2 minutes. Transfer to an ice bath.
2. Step 2Once cool enough to handle, drain and squeeze veggies with a kitchen towel until water is removed; set aside.
3. Step 3In a small bowl, combine soy sauce, hoisin, oyster sauce, and sesame oil.
4. Step 4In a large skillet over medium-high heat, heat vegetable oil until shimmering. Cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add pork and cook, breaking up with a spoon, until browned and starting to crisp, 4 to 5 minutes.
5. Step 5Drain fat from skillet until about 1 tablespoon remains. Add soy sauce mixture and toss pork to coat. Cook over medium-high heat, stirring, 1 minute. Add veggies and cook, stirring, until combined and warmed through, 2 to 3 minutes more; season with salt and black pepper. Let cool slightly.
6. Step 6On a clean work surface, arrange an egg roll wrapper in a diamond shape. Spoon 2 heaping tablespoons filling onto bottom third of wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal edges with a couple drops of water, pressing to adhere.
7. Step 7Working in batches, generously brush egg rolls with vegetable oil. In an air- fryer basket, arrange egg rolls in a single layer. Cook at 400°, flipping halfway through, until golden brown and crispy, about 10 minutes.
8. Step 8Serve egg rolls with mustard and duck sauce alongside.