Homemade Air Fryer Eggs Rolls paired with a Spicy Ponzu Sauce! These are the perfect appetizer for parties and entertaining.
These Air Fryer Egg Rolls are a tasty treat and the perfect appetizer to make in the air fryer using egg roll wrappers with a homemade filling.
Recipe ingredients and notes:
- Olive Oil
- Sesame Oil – Regular sesame oil, not toasted.
- Cabbage – short on time? You can also use shredded coleslaw mix!
- Green Onion
- Ginger – Don’t have fresh ginger you can use ground in a pinch, but literally use a pinch or two as dried herbs and spices are concentrated.
- Soy Sauce – We always use low sodium, but you can use whichever you prefer. Can’t have soy? Try Coconut Aminos!
- Egg Roll Wrappers – You can find vegan egg roll wrappers too!
For the full ingredient amount and full instructions on how to make air fryer egg rolls see the recipe card below.
Heat up a medium-sized skillet over medium-high heat and heat the oil and sesame oil. Then add in the cabbage, carrot, and celery and cook for 8-10 minutes, until the veggies are softening. Continue to stir while cooking to prevent burning.
To the pan add the garlic, ginger, and soy sauce and stir to combine. Cook for another 2-3 minutes, or until all of the liquid has evaporated. Remove from the heat and set the filling aside to cool.
Now you can fill each egg roll wrapper with about ¼ cup of the filling. Brush the edges with water and roll it up like a burrito.
To cook the egg rolls in the air fryer lightly grease the air fryer basket and add the egg rolls, making sure not to overcrowd the pan. Spray the tops of the egg rolls with olive oil spray.
Cook the egg rolls at 400F for 7 minutes. Flip the egg rolls and cook them for an additional 5-6 minutes, or until they are golden brown.
Recipe Tips and Alterations:
- You can keep the fried egg rolls warm in a 250 degree F oven for up to 30 minutes if you need to make them in batches.
- You can add other veggies if you like! We sometimes add in bok choy which is delicious.
- Want meat? Pork, shrimp, or even chicken work well! Just cook the protein prior to adding to the wrappers.
How to serve:
Air Fryer Egg Rolls
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- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 cups cabbage shredded
- 1 large carrot julienned
- 1 stalk celery julienned
- 1 green onion sliced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 tablespoons low sodium soy sauce or coconut aminos
- 8 egg roll wrappers
- ¼ cup ponzu
- 2 tablespoons sweet chili sauce
- 1 lime juiced
- 2 teaspoons sriracha or to taste
Air Fryer Egg Rolls
- Heat a medium-sized skillet over medium-high heat. Add in the olive oil and sesame oil and allow them to heat for 1 minute.
- Next, add the cabbage, carrot, and celery and cook for about 8-10 minutes, or until the vegetables are soft and starting to brown and the cabbage is becoming translucent. Make sure to stir them occasionally, so they don’t burn.
- Add the garlic, ginger, and soy sauce and stir to combine. Cook for another 2-3 minutes, or until all of the liquid has evaporated. Remove from the heat and set aside to cool.
- Fill the egg roll wrappers with about ¼ cup of the filling. Brush the edges with water and roll it up like a burrito.
- Lightly grease the air fryer basket with avocado oil and add the egg rolls, making sure not to overcrowd the pan. Spray the tops of the egg rolls with olive oil spray.
- Cook at 400 degrees F for 7 minutes. Flip the egg rolls and cook them for an additional 5-6 minutes, or until they are golden brown.
- Serve warm or at room temperature and store any leftovers in the fridge for up to three days.
- Combine all of the ingredients in a small bowl. Set aside until ready to serve.
- You can keep the fried egg rolls warm in a 250 degrees F oven for up to 30 minutes if you need to make them in batches.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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