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Air Fryer Egg Rolls are everything you love about your favorite takeout appetizer, made right at home! They’re crispy, crunchy, loaded with flavorful chicken filling, and cooked without the hassle of deep frying.
The Egg Roll Upgrade You’ll Love
- Perfectly Crispy Without Deep Frying: The air fryer gives these egg rolls an irresistibly crunchy exterior while keeping the filling juicy and tender.
- Better Than Takeout: Loaded with seasoned chicken, crunchy veggies, and bold Asian-inspired flavors, they’re fresh, flavorful, and made right in your own kitchen.
- Great for Dinner or Appetizers: Serve them with a good sweet chili sauce or sweet and sour sauce for an easy weeknight meal, game day snack, or party appetizer everyone will devour.
A Reader’s Review
These are delicious!! So much healthier than store bought or take-out. Pretty easy to make.
– Janice
Ingredients For Air Fryer Egg Rolls
- Ground Chicken: Ground pork or ground beef can be substituted.
- Sriracha Sauce: This adds flavor and a little kick to the filling, but you can leave it out if you prefer.
- Olive Oil Spray: Don’t forget the spray! It helps give the egg rolls that golden, crispy color.
- Water: Keep a small bowl of water close by when wrapping the egg rolls. It helps seal the edges of the wrapper.
How to Make Air Fryer Egg Rolls
These air fryer egg rolls are easier to make than you might think! If rolling egg rolls feels a little intimidating, don’t worry, I’ve included step-by-step photos to walk you through each step. Not in the mood to roll? Try my egg roll in a bowl for all the same delicious flavors with no wrapping required!
- Cook the Coleslaw Mix: Heat the oil in a large skillet over medium-high heat. Add the garlic, ginger, and celery. Cook for 1 minute, stirring often. Add the coleslaw mix and cook until the cabbage softens, about 2 minutes.
- Cook the Chicken: Add the ground chicken, oyster sauce, soy sauce, sesame oil, and sriracha. Break up the chicken as it cooks. Cook until the chicken is no longer pink and the liquid has evaporated, about 3 to 4 minutes. Stir in the green onions and remove the skillet from the heat.
- Add Filling: Lay an egg roll wrapper on a clean surface, with one corner pointing toward you. Spoon 2 to 3 tablespoons of filling onto the bottom half of the wrapper.
- Fold Bottom: Fold the bottom corner over the filling. Fold in both sides.
- Roll: Roll it up tightly like a burrito. Moisten the top edge with water and press to seal. Repeat with the remaining wrappers and filling.
- Air Fry: Place the egg rolls in the air fryer basket in a single layer. Lightly spray the tops with olive oil. Air fry at 400°F for 6 minutes. Flip the egg rolls, spray the other side with more oil, and cook for another 6 minutes, or until golden brown and crispy.
Alyssa’s Pro Air Fryer Egg Rolls Tips
- Keep Wrappers Covered: Place a damp paper towel over the wrappers while you work to keep them soft and easy to roll.
- Seal the Edges: Brush the wrapper edges with water or egg wash so they stick, and the filling stays inside.
- Leave Some Space: Don’t overcrowd the air fryer basket. Cook in batches so hot air can circulate and crisp every side.
Must Have Tools For This Recipe
- Large Bowl: For mixing and preparing the egg roll filling.
- Air fryer: Creates perfectly crispy egg rolls with less oil than traditional frying.
- Skillet: Used to cook the flavorful chicken filling before wrapping the egg rolls.
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Air Fryer Egg Rolls
Crispy air fryer egg rolls are filled with a savory mixture and cook up golden and crunchy without deep frying.
Ingredients
- 2 tablespoons vegetable oil
- ½ teaspoon minced garlic
- ½ teaspoon ginger paste
- ½ cup finely chopped celery
- 2 cups coleslaw mix
- ½ pound ground chicken
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon sriracha sauce
- ½ cup chopped green onions
- 12 egg roll wrappers
- olive oil spray
Instructions
- Heat a large skillet with 2 tablespoons vegetable oil over medium-high heat. Add ½ teaspoon minced garlic, ½ teaspoon ginger paste, and ½ cup finely chopped celery and cook for 1 minute. Add 2 cups coleslaw mix and cook till the cabbage is wilted, about 2 minutes.
- Add ½ pound ground chicken, 3 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 tablespoon sriracha sauce. Break up the meat and cook for 3-4 minutes. Once the chicken is cooked and there is no liquid left in the pan, stir in ½ cup chopped green onions and remove from heat.
- To wrap the egg rolls, place the egg roll wrapper so that one corner is towards you. Add about 2-3 tablespoons of filling to the bottom half and wrap the bottom corner over the filling.
- Fold both sides over the wrapper.
- Roll the egg roll like a burrito. Dip your finger in a bowl of water, then run your finger along the edges to seal the egg roll. Repeat the process until all 12 egg roll wrappers are filled.
- Place the egg rolls in the basket and lightly spray the tops of the egg rolls with olive oil spray. Cook at 400 degrees Fahrenheit for 6 minutes. Flip the egg rolls, spray with olive oil spray, and cook for an additional 6 minutes.
Video
Notes
Make Ahead and Freeze
- Prep Egg Rolls: Make the egg rolls as directed through step 5.
- Flash Freeze: Place the egg rolls on a baking sheet and freeze for 1 to 1 ½ hours so they don’t stick together.
- Store: Transfer to a freezer safe bag or container and freeze for up to 3 months.
- Cook From Frozen: Spray the egg rolls with oil and air fry at 400°F, adding 1 to 2 minutes per side until heated through.
Nutrition
Calories: 96kcalCarbohydrates: 9gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 327mgPotassium: 159mgFiber: 1gSugar: 1gVitamin A: 75IUVitamin C: 6mgCalcium: 19mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
What to Serve With Egg Rolls
Turn these egg rolls into a full takeout-inspired meal! Pair them with some of my other favorite Asian recipes for a homemade feast that’s even better than ordering out.
I have either an extreme sensitivity or an allergy to chicken, so I can’t make this. If converting the meat to either another fowl or any other meat, would the same measure of the substitute work?
Yes! Let me know what you use and how it turns out!
I use impossible ground “meat” all the time and it is DELISH.
I could not find ground chicken during the time. So I cooked a large 1/2 lb. chicken breast and let it cool then processed it the food processor for a bit. Then when done making the recipe, I cooked additional shredded cabbage (1.5 more cups) to make it more vegetable based and less protein for my taste. Flavor is phenomenal and will make these often!
Absolutely the best egg rolls we have ever had. Didn’t have chicken, used shrimp. I have the Instant pot air fry attachment for my 6 Quart pot. Second batch cooked a little too much ( still delicious) so next time I will reduce 2nd batch to 11 minutes instead of the12 minutes I used for the first batch. I think any protein would be just as yummy. Even leftover meats, poultry, fish,- just would add it after everything else cooked, allowing all components to come to the same temp. This recipe would be great as a vegan option with little adjustment.
Awesome flavor and so easy! I am with Melody….i like them fat i guess. Doubled filling, 17 wrappers.
these were awesome!
Thank you for sharing
I made kimchi with slaw and got the idea to make kimchi eggrolls in the air fryer. I Found your recipe and WOW! I didn’t stir fry the kimchi slaw, just patted it dry before adding to egg roll.
Can’t wait to do it again.
Hello, I just had a simple question, would ginger powder suffice if I do not have any fresh ginger? Thank you in advance.
I recommend using fresh ginger for these egg rolls. I don’t think that you would enjoy the egg rolls any other way.
These were very good. I’m vegetarian so I substituted Lightlife ground veggie sausage instead of chicken and hoisin instead of oyster sauce. They were faster and easier than I expected. The family was impressed because they looked restaurant-made and had a great crunchy shell. Thanks for the recipe!
A tablespoon of filling? Are these regular sized egg roll wrappers? I put a rounded 1/3 cup and they are ‘adequate’. The ones at the chinese place are much fatter and the waitress said they use about a half cup.
I would imagine that whether you cook them skinny or more “fatter” than the Americanized Chinese restaurants you would adjust how much you eat accordingly. One egg roll that’s fatter would equal, let’s say 3, skinny egg rolls.
This is great, and super-easy!
These were terrific! Great flavor – its good to finally have a recipe that doesn’t fall short. Great job!
I love you reserpes and I wood it just what I need for me and my family how can I get copies other then the phone.
Absolutely wonderful!!! Full of flavor and so satisfying! And the little Sriracha kick is perfectly balanced with the sweet chili sauce. I’m just an average home cook who loves trying new recipes.
I’ve tried quite a few in recent weeks and, despite my usual diligent research, they’ve all turned out just okay, not great. I needed a “home run” and this recipe will put me in the Hall of Fame!
yummy recipe…
A Vietnamese fried spring roll secret I learned was to use mushroom seasoning powder; adjust the sodium accordingly.
Please skip the Sriracha when cooking the filing. I say that with strong prejudice. Use Sriracha to make a hoisin sauce/peanut butter/Sriracha concoction to your taste, but please for-the-love-of-all-things-Asian don’t cook the spring roll filling with Sriracha!
Unbelievable. It just came out really good unexpectedly. Thanks for the recipe.