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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 sauces 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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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.
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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.
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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.
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Fold both sides over the wrapper.
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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.
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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.
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.
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.
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.
