Air Fryer Egg Rolls
Classic Chinese-American egg rolls filled with seasoned ground pork and shredded cabbage, air-fried to a golden, crackling crisp without deep-frying.
Ingredients
- 8 oz ground pork
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 cloves garlic cloves, minced
- 1/2 tsp fresh ginger, grated
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 4 green onions, thinly sliced
- 12 egg roll wrappers
- 1 large egg, beaten
- 2 tsp neutral oil (canola or vegetable)
- 1/4 tsp black pepper
- 1/4 cup sweet chili sauce or duck sauce (for serving)
Instructions
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1
Heat a skillet over medium-high heat and cook 8 oz ground pork for 5-6 minutes, breaking it into small crumbles, until no longer pink. Drain excess fat.
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2
Add 2 cloves minced garlic cloves and 1/2 tsp grated fresh ginger to the skillet and cook 1 minute until fragrant. Stir in 2 cups coleslaw mix (shredded cabbage and carrots), 2 tbsp soy sauce, 2 tsp sesame oil, and 1/4 tsp black pepper. Cook 2-3 minutes until the cabbage softens. Stir in 4 thinly sliced green onions. Remove from heat and let cool.
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3
Lay an egg roll wrappers on a clean surface with one corner pointing toward you. Place a few tablespoons of filling in the center. Brush the edges with 1 beaten large egg. Fold the bottom corner up over the filling, fold in the sides, then roll tightly toward the top corner, pressing to seal. Repeat with remaining wrappers and filling.
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4
Preheat the air fryer to 390°F (200°C) for 3 minutes. Brush or spray the outside of each egg roll with 2 tsp neutral oil (canola or vegetable).
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5
Arrange egg rolls in a single layer in the air fryer basket, seam-side down. Cook at 390°F for 10-14 minutes, turning halfway through, until golden brown and crisp.
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6
Serve immediately with 1/4 cup sweet chili sauce or duck sauce (for serving) on the side.