Air Fryer Egg Roll
Whether you're looking for a crowd-pleasing appetizer, a quick snack, or a light meal, this recipe is a game-changer.
Ingredients
- 6 Egg Role Wrappers
- 1 tsp Olive Oil
- 3 cup Shredded Green Cabbage
- ¼ cup Shredded Carrot
- 2 Sliced Green Onions
- 1 Minced Garlic
- 2 tsp Grated Fresh Ginger
- 1 tsp Reduced-sodium Soy Sauce
- 1.5 tsp Toasted Sesame Oil
- ¼ tsp Black Pepper
- Cooking Spray or Additional Olive Oil
Instructions
- Heat the olive oil in a large skillet or wok over medium heat. Add the shredded cabbage and carrots, sautéing for 3-4 minutes until they begin to soften but still retain a slight crunch. You don't want them to become mushy. Stir in the sliced green onions, minced garlic, and grated ginger. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning. Remove the skillet from the heat. Stir in the soy sauce, toasted sesame oil, and black pepper.Important: Transfer the filling to a bowl and allow it to cool for at least 10 minutes. A hot filling will make the egg roll wrappers soggy and can cause them to tear.
- Place an egg roll wrapper on a clean, dry surface in a diamond orientation (with one corner pointing towards you). Spoon about 2-3 tablespoons of the cooled vegetable mixture onto the lower third of the wrapper. Don't overfill, as this will make rolling difficult and can cause the wrapper to burst during cooking. Fold the bottom corner up and over the filling, tucking it in snugly. Fold the left and right corners in towards the center, creating an envelope shape. Roll the egg roll up tightly towards the top corner. Using your finger, lightly moisten the edges of the top corner with a small dab of water and press to seal it firmly. Repeat this process for the remaining wrappers and filling.
- Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the egg rolls in a single layer inside the basket. Be sure to leave some space between them for air to circulate, which is the key to even crisping. Cook in batches if necessary. Lightly spray or brush the tops of the egg rolls with oil. Air fry for 8-10 minutes, flipping them over halfway through the cooking time, until they are golden brown and crispy.
- Carefully remove the egg rolls from the air fryer and let them cool for a minute or two before serving, as the filling will be very hot. Serve immediately with your favorite dipping sauce.
Notes
Tips for Success
- Don't Skip Cooling the Filling: This is the most crucial step to prevent a soggy egg roll. The filling should be at room temperature before you start rolling.
- Keep Wrappers Covered: Egg roll wrappers can dry out quickly. Keep the stack covered with a damp paper towel while you are assembling them one by one.
- Roll Tightly: A tight roll ensures the filling stays secure and helps the egg roll become extra crispy.
- Don't Overcrowd the Basket: For the crispiest results, cook the egg rolls in a single layer without them touching. This allows the hot air to cook them from all sides.
- Check for Doneness: Every air fryer is different. Keep an eye on your egg rolls during the last few minutes of cooking to ensure they don't burn.
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