Air Fryer Vegetable Egg Rolls (Printable Copy)

Crispy air fried rolls packed with colorful veggies and a tangy soy-ginger glaze for a lighter Asian treat.

# What You Need:

→ 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

# How to Make:

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 let filling 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 let cool slightly.
05 - Serve egg rolls hot with soy ginger glaze for dipping.

# Expert Advice:

01 -
  • They're crispy without the guilt of deep frying, and your kitchen won't smell like oil for three days afterward.
  • The soy-ginger glaze is tangy enough to feel sophisticated but approachable enough for weeknight dinners.
  • You can prep and freeze them unbaked, then air fry straight from frozen when guests arrive.
02 -
  • If your filling is even slightly warm when you wrap, the wrappers will get damp and tear; cooling it is non-negotiable and takes just ten minutes.
  • Don't stack the egg rolls in the air fryer basket; they need space around them to crisp properly, so work in batches if you have to.
  • The glaze thickens as it cools, so if it seems too thin off the heat, wait five minutes before serving—it'll reach the perfect consistency.
03 -
  • If your glaze breaks or becomes too thick, whisk in a teaspoon of water at a time until it reaches silky dipping consistency again.
  • Prep all your vegetables the night before and store them in separate containers; assembly takes fifteen minutes when everything is ready.
  • Brush the corners of your wrappers with the cornstarch slurry even if they don't seem to need it—it's insurance against them unfurling during cooking.
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