Air Fryer Recipe
Egg rolls
These egg rolls are made for the air fryer, giving you a lighter option while still keeping plenty of flavour and crunch.
Ingredients
- 1 pound (450g) ground pork or chicken
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 24 egg roll wrappers
- 1 large egg, beaten (for sealing)
- Cooking spray
Method
- In a large frying pan over a medium heat, cook the ground pork or chicken until nicely browned and cooked all the way through. Drain off any excess fat.
- Add the shredded cabbage, carrots, garlic and ginger to the pan. Sauté for about 5 minutes, until the vegetables have softened.
- Stir in the soy sauce, oyster sauce and sesame oil. Mix well and cook for a further 2 minutes, then remove from the heat and leave to cool slightly.
- Preheat the air fryer to 180°C (350°F).
- Lay an egg roll wrapper on a clean surface and spoon about 2 tablespoons of filling into the centre.
- Fold the corner nearest you over the filling, then fold in the two side corners. Brush the remaining corner with beaten egg, then roll up firmly to seal.
- Repeat with the remaining wrappers and filling.
- Lightly spray the egg rolls with cooking spray and arrange them in the air fryer basket in a single layer, making sure they are not touching.
- Air fry the egg rolls for 10-12 minutes, turning halfway through, until golden brown and crisp.
Why this works in an air fryer
Pre-cooking the meat renders fat and drives off water so the wrappers crisp instead of steaming. A light oil spray conducts heat across the dry wrapper surface, while the air fryer’s fast convection browns the thin starch shell. Cooling the filling slightly protects the wrapper from tearing and keeps the egg seal tacky.
Equipment notes
Assumes a 5–6 litre basket taking 6–8 egg rolls with gaps between them; smaller baskets need more batches. In a single-drawer air fryer, use the centre of the basket and shake/turn at halfway. In dual-zone models, split evenly between drawers and add 1–2 minutes if both zones are heavily loaded.
Common pitfalls
- Wrappers blister but stay pale by minute 10? They are too dry or under-oiled; mist lightly again after turning and finish for 2–3 minutes more.
- Split seams or leaking filling? The filling was too hot, too wet, or overfilled; cool it until just warm, drain visible liquid, and keep to about 2 tablespoons per wrapper.
- Dark tips with a soft middle? The rolls are touching or stacked, blocking airflow; cook in a single layer with at least a finger-width gap and add a batch rather than crowding.
- Bottoms soggy after cooking? They sat in condensation; transfer immediately to a wire rack rather than a plate so steam can escape.
Variations & substitutions
- Swap pork for turkey mince; it is leaner, so avoid overcooking the filling and add a little extra sesame oil if it looks dry.
- Use finely chopped prawns instead of some of the meat; cook the filling just until opaque before rolling, as prawns toughen quickly.
- Add sliced spring onions or bean sprouts after the cabbage has softened; they release water fast, so keep the final stir-fry brief and drain before filling.
- For a vegetarian version, use crumbled firm tofu or mushrooms with extra oyster-style vegetarian sauce; press or fry off moisture well so the wrappers still crisp.
Storage & reheating
Keep cooked egg rolls refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 4–6 minutes until hot and re-crisped.
Nutrition
Calories: 250
