Meanwhile, in a Dutch oven, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. In the same pan, cook and stir coleslaw mix, spinach and drained bean sprouts until crisp-tender, 4-5 minutes.
(Cover remaining wrappers with a damp paper towel until ready to use.) Fold bottom corner over filling; moisten remaining wrapper edges with water.
Thanks to the benefits of technology, I now use an air fryer to make my eggrolls, and they turn out almost as crispy and delicious as the deep-fried version! While I do recommend very lightly brushing the egg rolls with oil before frying (which gives them some extra crispiness), you don’t have to do that.
And either way, the egg rolls are definitely absorbing less oil than if you deep-fry them! It takes 30 seconds to flip on the air fryer and the clean-up is worlds easier than dealing with vats of hot oil.
Some traditionally fried recipes adapt well to the air fryer, but egg rolls work really well. I give you my basic egg roll filling recipe for this version, but I’d be lying if I didn’t tell you that I’ll put almost anything in egg rolls (think leftover chicken and rice, steak and onions, etc.).
Season the filling well with soy sauce and rice wine vinegar. Egg roll wrappers are frequently found in the refrigerated section of your supermarket.
They have a few simple ingredients like flour and eggs and are available nationwide these days. The key to getting it right is to make sure you turn the square wrapper so a point is facing you (like a diamond).
Then place about 1/4 cup of filling in the middle of the wrapper, fold the side points over, and then roll it up! When it comes to air frying these, place them in your air fryer basket, but make sure they aren’t stacked or touching.
Brush the egg rolls with a very light coat of oil before air frying. While you’re at it, hit the basket with some nonstick spray just for good measure to avoid sticking.
Just a note: This recipe was developed using a standard air fryer with a single basket. If you have an air fryer that’s also a combination toaster oven, you may need to use the fryer basket on the lower rack to prevent burning.
People were making egg rolls long before air fryers were invented. You only need enough oil to go about 1/2 inch up a skillet and then fry the egg rolls at 350 °F for about four minutes per side.
Once your egg rolls are cooked, you can store them in the fridge for five days and reheat them either in a 350 °F oven or in the air fryer. You can also wrap the cooked egg rolls tightly in aluminum foil and freeze them for up to three months.
1 Cook the filling: In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks.
Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar and take off the heat to cool.
2 Assemble the egg rolls : Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.
Dip your fingers in water and run around the edges of the wrapper. Nick has been writing delicious recipes for the home cook for almost a decade.
He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. Making Enrolls IN AN Hairdryer will give you a perfect, crispy shell without all the grease and mess of the traditional fried egg roll.
Among our favorite dinners that we go to in our household repeatedly is bacon fried rice with sausage egg rolls. We used to deep-fry them and then had to deal with the smell of hot grease, the cleanup of all the splatter, and the disposal of all that oil.
When we got our air fryer, high on the list of “Things We Want To Try” were sausage egg rolls. So much easier than the traditional deep-fried egg roll.
We dipped these in the Panda Express Beijing Sauce we found at Walmart. Just be sure to add extra seasonings if you go with chicken or beef instead of sausage.
Add the drained sausage, coleslaw mix, ginger, garlic, salt, and pepper to a large bowl and stir. Spray each side of the egg roll with vegetable oil.
If you are struggling to close or wrap your egg rolls you can get some help by watching this one-minute video. Just cook your meat ahead of time and mix it in the bowl instead of sausage.
Shrimp also makes a great egg roll filling! To reheat them, cook in the air fryer for 3 minutes or until warm all they way through.
In a skillet over medium heat, brown the sausage, breaking it into small pieces, and cook through. In a large bowl, add the sausage, coleslaw mix, ginger, garlic, salt, and pepper and stir to combine.
Spoon around 1/4 cup of the sausage mixture into an egg roll wrapper. Lightly prize the egg rolls on each side with oil spray.
Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Egg rolls are stuffed with pork, veggies, and lots of flavor.
Skip the deep fryer, these bake up crisp and delicious in the air fryer with a fraction of the fat! They have a variety of settings to produce varying levels of crispness without lots of fat.
Cook ground pork with garlic and ginger until no pink remains (per recipe below). Serve with your favorite dipping sauce like sweet and sour for a tasty appetizer.
With these 4 simple steps, it’s easy to wrap the perfect egg roll! Roll closed and seal with a little of water mixed with flour.
To freeze: Airfryereggrolls can be frozen before or after they are cooked, for a perfect snack or easy lunch. Simply place the assembled rolls on a baking sheet and then freeze them.
Add pork to a medium skillet and cook until no pink remains. Lay out egg roll wrappers and place about 1/3 cup filling in each.