Go Back
Crispy Air Fryer Vegetable Egg Rolls

Crispy Air Fryer Vegetable Egg Rolls - Light, Crunchy, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 8 servings

Ingredients
  

  • Egg roll wrappers: Look for square wrappers in the refrigerated section, usually near tofu or produce.
  • Green cabbage: Thinly sliced. You can also use a coleslaw mix to save time.
  • Carrots: Shredded for texture and sweetness.
  • Red bell pepper: Thinly sliced for color and crunch.
  • Green onions: Sliced for a mild onion flavor.
  • Garlic and ginger: Freshly minced for bright, aromatic flavor.
  • Shiitake or button mushrooms (optional): Finely chopped for savory depth.
  • Soy sauce or tamari: For umami and seasoning.
  • Rice vinegar: Adds a little tang to balance the richness.
  • Toasted sesame oil: A few drops go a long way for nutty aroma.
  • Cornstarch: Helps thicken juices so the filling isn’t soggy.
  • Neutral oil spray: Avocado or canola spray for crisping the wrappers.
  • Water or slurry to seal: A simple mix of water and a little cornstarch helps seal edges.
  • Optional extras: Red pepper flakes or sriracha for heat; a handful of bean sprouts for crunch.

Instructions
 

  • Prep the veggies: Thinly slice the cabbage and bell pepper. Shred the carrots. Chop mushrooms if using. Slice green onions. Mince garlic and ginger.
  • Cook the filling: Heat a large skillet over medium-high. Add a teaspoon of oil. Sauté garlic and ginger for 30 seconds until fragrant. Add mushrooms (if using) and cook 2–3 minutes. Stir in cabbage, carrots, and bell pepper. Cook 3–5 minutes until just tender but still crisp.
  • Season and thicken: Stir in soy sauce, rice vinegar, and a tiny drizzle of sesame oil. Sprinkle in 1 teaspoon cornstarch and toss for 30–60 seconds to absorb extra moisture. Remove from heat. Fold in green onions. Let the filling cool slightly.
  • Set up your rolling station: Place a wrapper on a clean surface like a diamond (one corner facing you). Keep a small bowl of water or cornstarch slurry nearby.
  • Fill and roll: Spoon 2–3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner up over the filling. Fold in the left and right corners snugly. Roll away from you into a tight log. Brush the top corner with water or slurry and press to seal.
  • Preheat the air fryer: Set to 375°F (190°C) for 3 minutes. Lightly spray the basket with oil.
  • Air fry the egg rolls: Arrange rolls in a single layer with space between them. Lightly spray the tops with oil. Air fry 6–8 minutes, flip, spray again, and cook another 4–6 minutes until golden and crisp. Work in batches if needed.
  • Serve hot: Let them rest 2–3 minutes to finish crisping. Serve with soy sauce, sweet chili sauce, or a quick dipping sauce made from soy, rice vinegar, a pinch of sugar, and chili flakes.