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Air Fryer Egg Rolls

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Crispy, golden egg rolls made in the air fryer using 75% less oil than deep frying. Includes a complete homemade filling guide and tips for cooking frozen egg rolls from frozen.

Ingredients

Scale
  • 12–14 egg roll wrappers (refrigerated section, near tofu or wonton wrappers)
  • 1/2 lb ground pork
  • 2 cups napa cabbage, finely shredded
  • 1 cup carrots, shredded
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 egg, beaten (for sealing)
  • Cooking spray

Instructions

  1. Finely shred napa cabbage into 1/4-inch strips, grate carrots, and thinly slice green onions. Mince garlic and grate ginger.
  2. Cook ground pork in a dry skillet over medium-high heat, breaking into small crumbles, until no pink remains. Drain all fat completely.
  3. In the same pan with 1 teaspoon oil over high heat, stir-fry cabbage, carrots, garlic, and ginger for 2–3 minutes until slightly wilted but not fully soft.
  4. Combine cooked pork, stir-fried vegetables, green onions, soy sauce, sesame oil, and oyster sauce in a bowl. Mix well and taste to adjust seasoning.
  5. Spread filling on a plate or sheet pan and cool to room temperature for at least 10 minutes before rolling.
  6. Place an egg roll wrapper on a clean, dry surface oriented like a diamond (one corner pointing toward you). Place 3 tablespoons of filling in a horizontal log shape in the lower third of the wrapper.
  7. Fold the bottom corner up over the filling, fold in both side flaps, then roll tightly upward. Seal the top corner with beaten egg. Press to secure and ensure no air pockets remain.
  8. Preheat air fryer to 390°F. Spray the basket and all six surfaces of each egg roll with cooking spray.
  9. Air fry at 390°F for 12 minutes, turning halfway through, until the wrapper is golden, blistered, and crispy on all sides.
  10. Serve within 5–10 minutes to preserve peak crunchiness.

Notes

Cooling the filling completely before rolling is non-negotiable — hot filling steams the wrapper from the inside and prevents crisping.

Use egg roll wrappers, not spring roll wrappers. They are thicker and produce the characteristic blistered, crunchy exterior.

Drain all rendered fat from the pork after cooking; leftover fat creates internal steam that softens the wrapper.

For frozen egg rolls: air fry from frozen at 390°F for 12 minutes with a light oil spray — no thawing needed.

Pork substitute options work — see post variations section for alternatives.

Find it online: https://airfrycentral.com/air-fryer-egg-rolls/