Air Fryer Vegetable Egg Rolls (Printable Version)

Crispy egg rolls packed with colorful vegetables and a tangy soy-ginger glaze, air fried for a lighter finish.

# Components:

→ Vegetable Filling

01 - 1 tablespoon vegetable oil
02 - 2 cups green cabbage, finely shredded
03 - 1 cup carrots, julienned
04 - 1 cup shiitake mushrooms, thinly sliced
05 - 1/2 cup red bell pepper, julienned
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1/2 teaspoon ground black pepper

→ Assembly

12 - 12 egg roll wrappers
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water for sealing
14 - Olive oil spray

→ Soy Ginger Glaze

15 - 1/4 cup soy sauce
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon honey or maple syrup
18 - 1 tablespoon fresh ginger, grated
19 - 1 teaspoon garlic, minced
20 - 1 teaspoon cornstarch mixed with 2 teaspoons water

# Directions:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, mushrooms, red bell pepper, green onions, garlic, and ginger. Stir-fry for 3 to 4 minutes until vegetables are softened. Stir in soy sauce, sesame oil, and black pepper. Cook for 1 additional minute. Remove from heat and allow filling to cool for 10 minutes.
02 - Lay an egg roll wrapper on a clean surface with a corner facing you. Place approximately 2 tablespoons of vegetable filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with cornstarch slurry to seal. Repeat with remaining wrappers and filling.
03 - Preheat air fryer to 375 degrees Fahrenheit for 3 minutes. Lightly spray egg rolls with olive oil spray. Place egg rolls in a single layer in the air fryer basket, working in batches if necessary. Air fry for 10 to 12 minutes, turning halfway through, until golden brown and crisp.
04 - In a small saucepan, combine soy sauce, rice vinegar, honey, ginger, and garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and simmer until thickened, approximately 1 to 2 minutes. Remove from heat and allow to cool slightly.
05 - Serve egg rolls hot with soy ginger glaze for dipping.

# Expert Tips:

01 -
  • They're healthier than traditional fried egg rolls but taste just as indulgent and crispy.
  • The soy-ginger glaze is so good you'll find yourself making extra to drizzle over rice or noodles later.
  • You can prep the filling ahead and assemble them right before cooking, making last-minute entertaining actually doable.
02 -
  • If your filling is still warm when you assemble, the wrappers will become fragile and tear—this lesson came from experience, trust me.
  • The halfway turn in the air fryer is not optional if you want even browning; set a timer so you don't forget.
  • Don't over-spray the egg rolls with oil or they'll be greasy instead of crispy—a light mist is all you need.
03 -
  • If you want to add extra protein, mix in glass noodles or crumbled tofu into the filling—just drain any excess moisture first.
  • A light coat of olive oil spray is the secret to getting them crispy without making them greasy; don't be tempted to pour oil on them.
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