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Crispy Air Fryer Egg Rolls
Shatteringly crispy egg rolls with a savory pork and vegetable filling — better than takeout.
Total Time
32 min
Difficulty
Medium
Servings
4
Calories
245 cal
Why This Works
Egg roll wrappers are made from a thin wheat dough that crisps rapidly when exposed to dry heat and fat. The oil coating provides the fat needed for the Maillard reaction, while the air fryer's convection heat ensures even crisping on all sides. The result is a wrapper that shatters like a deep-fried egg roll, with a fraction of the oil.
My Recipe Testing Notes
The key to crispy egg rolls in the air fryer is brushing them with oil before cooking — without it, the wrappers stay pale and slightly chewy. I tested brushing with sesame oil, vegetable oil, and cooking spray. Vegetable oil gave the most neutral, crispy result. Sesame oil added a nice flavor but browned faster and required closer monitoring. At 390°F for 10-12 minutes, flipping once at the halfway mark, the results were consistently golden and shatteringly crispy.
Ingredients
For brushing
Instructions
Cook ground pork in a skillet over medium-high heat until no longer pink. Drain excess fat.
Add coleslaw mix, soy sauce, sesame oil, garlic, and ginger. Cook 2-3 minutes until cabbage wilts. Let cool slightly.
Place an egg roll wrapper on a clean surface in a diamond orientation. Add 3 tbsp of filling in the center.
Fold the bottom corner up over the filling, fold in the sides, then roll tightly. Seal the top corner with a dab of water.
Brush all sides with vegetable oil. Place seam-side down in the air fryer basket.
Air fry at 390°F for 10-12 minutes, flipping once at 6 minutes, until deep golden brown. Serve with sweet chili sauce.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Assemble the egg rolls and refrigerate for up to 24 hours before air frying. Brush with oil right before cooking. They can also be frozen uncooked — add 5 minutes to the cook time from frozen.
Can I use a different filling?
Absolutely. Shrimp, chicken, or a purely vegetable filling all work great. Just make sure the filling is cooked and cooled before rolling to prevent soggy wrappers.
My egg rolls are splitting open — what went wrong?
Overfilling is the most common cause. Use no more than 3 tablespoons of filling per wrapper. Also make sure to seal the final edge tightly with water and place seam-side down in the basket.
Written by Sarah Jenkins
Former restaurant line cook turned home kitchen obsessive. I've tested over 200 air fryer recipes and I share exactly what works, what doesn't, and the temperatures that make the difference.
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