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There’s something about the first bite of a crispy, savory egg roll that takes me back to my favorite takeout spot on a chilly evening. I remember the excitement of diving into a big basket of golden-brown morsels, their aroma mingling with the scent of sweet and tangy dipping sauce. And even though life is busy—believe me, I get it—there’s a satisfaction that comes from recreating that experience at home. These Air Fryer Egg Rolls are my way of doing just that, with a homemade filling that packs a punch and a texture that you’d think came straight from a restaurant.
In my fifteen years of cooking, I’ve learned that a little effort goes a long way in the kitchen. These egg rolls are certainly a labor of love, but you’ll find that they hug the line between relaxed weeknight meal and impressive party appetizer. Plus, they’re a fantastic way to sneak in some extra vegetables. Is there anything more satisfying than sharing food that you’ve made with your own two hands, watching the smiles spread across faces? I think not.
What makes this recipe special
Why consider whipping up these Air Fryer Egg Rolls tonight? Well, first off, they’re the perfect balance of crunchy outside and flavorful inside. The combination of ground chicken, vibrant green onions, and a mix of seasonings results in filling that’s both savory and slightly spicy, a delightful bite each time you sink your teeth into one.
They cook quickly in an air fryer, which means you can spend less time hovering over a hot stove and more time enjoying your impromptu feast—or even sharing a laugh with your family or friends. Plus, the leftovers (if you’re lucky enough to have any) are just as good, making them a suitable candidate for meal prep. You might just find yourself making a double batch the next time around.
Gather these ingredients
Let’s take a closer look at what you’ll need to make these delightful bites:
- 2 Tablespoon vegetable oil: This is your base for sautéing, creating a rich flavor base.
- 1/2 teaspoon minced garlic: Adds a lovely aromatic note that starts our filling off right.
- 1/2 teaspoon minced ginger: Just enough kick to keep things interesting without overpowering the dish.
- 1/2 cup finely chopped celery: This adds both crunch and freshness, balancing out the richness of the chicken.
- 2 cups coleslaw mix: An easy way to incorporate both cabbage and carrots without all the chopping. Plus, it wilts beautifully during cooking.
- 1/2 pound ground chicken: A lighter protein choice that absorbs the flavors beautifully. If you prefer, ground turkey could work as well.
- 3 Tablespoon oyster sauce: This adds a rich umami element that brings everything together.
- 1 Tablespoon soy sauce: A little saltiness that brightens up the dish immensely.
- 1 Teaspoon toasted sesame oil: A splash of this oil adds depth and a nutty finish that’s downright lovely.
- 1 Tablespoon sriracha: Because who doesn’t love a touch of heat? Adjust according to your spice tolerance.
- 1/2 cup chopped green onions: Fresh and vibrant, they add crunch and color to the filling.
- 12 egg roll wrappers: Look for these in your grocery store’s freezer section; you’ll want ‘em nice and pliable.
- Olive oil spray: For that crucial crispy finish without the heaviness of frying.
How I make this at home
Let’s dive into how to create these delightful bites step by step:
- In a frying pan, heat the vegetable oil over medium heat. Add the minced garlic and ginger, stirring until fragrant—just a minute or so.
- Next, toss in the finely chopped celery and stir-fry until it softens slightly, about 2 minutes.
- Incorporate the coleslaw mix and stir until just wilted. This shouldn’t take long—maybe 2-3 minutes.
- Introduce the ground chicken, oyster sauce, soy sauce, toasted sesame oil, and sriracha, breaking up the chicken with your spatula. Cook for 3-4 minutes until the chicken is fully cooked and there’s no liquid left in the pan.
- Lastly, stir in the chopped green onions, giving it a quick mix before removing the skillet from heat.
- Now, to wrap the egg rolls: Take an egg roll wrapper, with one corner facing you. Place about a tablespoon of the filling in the bottom half, fold the corner over it, fold in the sides, and then roll it away from you, sealing the edge with a little water or beaten egg.
- Once wrapped, spray the air fryer basket with olive oil spray, arrange the egg rolls in a single layer, and lightly spray the tops again with olive oil.
- Set your air fryer to 400 degrees and cook for 6 minutes. Then flip the egg rolls and cook for another 6 minutes until they’re golden brown and crispy.
Getting it on the table
Now that you’ve got a plate full of crispy egg rolls, how do you serve them? Pair them with a side of sweet chili sauce or classic soy sauce for dipping. I also love a simple cucumber salad on the side to balance the dish with a bit of crunch and freshness. Feel free to load them up with additional toppings like sliced jalapeños or crushed peanuts to really take it up a notch.
How to store and freeze
Leftovers—or, let’s be honest, any extra egg rolls you manage to hang onto—can be stored in an airtight container in the fridge for up to three days. They’ll keep that delicious crunch, especially if you reheat them in the air fryer for a few minutes to bring them back to life.
If you want to freeze them, be sure to lay them flat in a single layer on a baking sheet to freeze individually before transferring them to a bag. This way, you can grab just a few at a time. They’ll be good for a month, though I suspect they won’t last that long.
Tips for success
Here are a few little tricks to make this recipe even smoother:
- Don’t overcrowd the air fryer; you want the egg rolls to cook evenly without steaming. Crispiness is key here.
- Feel free to adjust the level of spice by modifying the amount of sriracha. You can always add more at the table, too.
- For a vegetarian twist, swap out the chicken for tofu or a mix of chopped mushrooms and bell peppers.
Recipe variations
It’s always fun to swap in new flavors. Here are some ideas to customize:
- Spicy Southwest: Mix in some black beans and corn with taco seasoning instead of the traditional filling.
- Veggie Delight: Use a medley of your favorite vegetables, like bell peppers, mushrooms, and zucchini.
- Asian Twist: Add a bit of hoisin sauce or sesame seeds for an added flavor profile.
Ingredients
- 2 Tablespoon vegetable oil
- 1/2 Teaspoon minced garlic
- 1/2 Teaspoon minced ginger
- 1/2 cup finely chopped celery
- 2 cups coleslaw mix
- 1/2 pound ground chicken
- 3 Tablespoon oyster sauce
- 1 Tablespoon soy sauce
- 1 Teaspoon toasted sesame oil
- 1 Tablespoon sriracha
- 1/2 cup chopped green onions
- 12 egg roll wrappers
- Olive oil spray
Directions to follow
- Heat vegetable oil in a pan and add minced garlic and ginger. Stir-fry for a minute until fragrant.
- Add chopped celery and stir-fry until softened, about 2 minutes.
- Toss in the coleslaw mix and cook until just wilted (2–3 minutes).
- Stir in ground chicken, oyster sauce, soy sauce, sesame oil, and sriracha. Cook for 3-4 minutes until chicken is done and liquid evaporates.
- Add chopped green onions and remove from heat.
- Wrap egg rolls with a tablespoon of filling in each and seal with water or egg.
- Spray the air fryer basket with olive oil spray, arrange egg rolls, and spray tops lightly.
- Cook at 400 degrees for 6 minutes. Flip and cook for another 6 minutes until golden.
Your questions answered
- Can I make these ahead of time? Absolutely. You can prep and wrap them in advance, just store them in the fridge before cooking.
- Are there any good dipping sauces? Sweet chili sauce, soy sauce, or even a simple yogurt-based dip would complement these nicely.
- How do I keep them crispy after cooking? Avoid stacking them too closely together; airflow is key.
- Can I use a different protein? Yes, ground beef, pork, or even a plant-based meat substitute work well here.
- What can I serve on the side? A fresh green salad or steamed veggies bring a nice contrast.
Cooking from scratch fills your home with aromas that evoke beloved memories and connects us to one another. I encourage you to give these Air Fryer Egg Rolls a try, infuse them with your favorite flavors, and enjoy the experience of sharing good food with those you care about—after all, that’s what it’s all about. From my kitchen to yours, happy cooking!
Air Fryer Egg Rolls
Enjoy crispy, savory egg rolls filled with ground chicken and vegetables, perfect for a cozy night in or as a party appetizer.
Ingredients
For the filling
- 2 Tablespoon vegetable oil For sautéing
- 0.5 teaspoon minced garlic Adds aroma
- 0.5 teaspoon minced ginger Adds flavor
- 0.5 cup finely chopped celery Adds crunch
- 2 cups coleslaw mix Cabbage and carrots
- 0.5 pound ground chicken Protein option
- 3 Tablespoon oyster sauce Umami flavor
- 1 Tablespoon soy sauce Salty addition
- 1 teaspoon toasted sesame oil Nutty finish
- 1 Tablespoon sriracha For heat
- 0.5 cup chopped green onions For freshness
- 12 pieces egg roll wrappers Look in freezer section
- olive oil spray For crispiness
Instructions
Preparation
- Heat the vegetable oil in a frying pan over medium heat.
- Add minced garlic and ginger, stirring until fragrant for about 1 minute.
- Toss in the finely chopped celery and stir-fry until softened, about 2 minutes.
- Incorporate the coleslaw mix and stir until just wilted, about 2-3 minutes.
- Introduce ground chicken, oyster sauce, soy sauce, sesame oil, and sriracha.
- Cook for 3-4 minutes, breaking up the chicken until fully cooked.
- Stir in chopped green onions and remove from heat.
Assembly
- Wrap egg rolls with about a tablespoon of filling, sealing with water or beaten egg.
- Spray the air fryer basket with olive oil spray.
- Arrange the egg rolls in a single layer and lightly spray the tops again.
- Cook in the air fryer at 400 degrees for 6 minutes, then flip and cook for another 6 minutes.
Notes
Serve with sweet chili sauce or soy sauce. Leftovers can be stored in the fridge for up to three days, and reheating in the air fryer maintains crispiness.
