Air Fryer Egg Rolls

These air fryer egg rolls are my go-to when I want the crisp of a deep-fried wrapper without the mess or the extra oil. They come together quickly, make a great weeknight dinner or party snack, and hold up well if you need to prep a few ahead.

The filling is savory and flexible: ground poultry (or pressed tofu) browned with mushrooms, garlic, and a crunchy coleslaw mix, all lightly seasoned and bound with a cornstarch-soy marinade. Wrapping and the air-fryer step are straightforward once you get the rhythm—think of it as an assembly line that rewards you with golden, blistered wrappers and a warm, flavorful interior.

What You’ll Need

Ingredients

• 1 tablespoon low-sodium soy sauce — seasons and marinates the protein without making the filling too salty.
• 1 teaspoon ground ginger — adds warm, bright aromatics; ground is convenient here.
• 1 teaspoon cornstarch — helps thicken the marinade so the filling isn’t watery.
• 1 pound 90% or 93% lean ground chicken or turkey (to make vegetarian, swap crumbled extra-firm tofu; press it dry first) — the main protein; lean meat keeps the filling from getting greasy.
• 1 tablespoon canola oil, grapeseed oil, or similar neutrally flavored high-temperature cooking oil (olive oil will smoke, so I suggest one of these other oils instead) — for high-heat browning in the pan.
• 8 ounces cremini mushrooms — add umami and moisture; finely chopped so they cook quickly.
• 3 cloves garlic — minced for a direct punch of flavor.
• 18-ounce bag coleslaw mix — the bulk of the filling; it softens in the pan but keeps a little crunch.
• ¼ teaspoon kosher salt — balances and enhances the other flavors.
• ¼ teaspoon ground black pepper — freshly cracked for better flavor if possible.
• 2 teaspoons sesame oil — toasted sesame oil added at the end for fragrance and depth.
• Pinch red pepper flakes (optional) — a small heat note if you like a little kick.
• 18–20 6-inch square egg roll or spring roll wrappers, about 1 1-pound pack — the vehicle for the filling; keep them covered while you work so they don’t dry out.
• Sweet chili sauce (optional for serving) — a classic dipping choice; adjust to taste or swap your favorite sauce.

Cook Air Fryer Egg Rolls Like This

1. In a medium bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon ground ginger, and 1 teaspoon cornstarch until smooth.
2. Add 1 pound ground chicken or turkey (or crumbled, pressed extra-firm tofu if making vegetarian). Break up the meat or stir the crumbled tofu so it is evenly coated. Let the mixture marinate 10 minutes.
3. While the protein marinates, finely chop 8 ounces cremini mushrooms and mince 3 cloves garlic.
4. Heat a wok or large, deep sauté pan over high heat. When very hot, add 1 tablespoon canola or grapeseed oil.
5. Add the marinated protein to the hot pan and cook, breaking into small pieces, until the meat is no longer pink (about 5 minutes) or the tofu is heated through and lightly browned.
6. Add the chopped mushrooms and cook until they soften, about 2 minutes.
7. Reduce the heat to medium. Add the 18-ounce bag coleslaw mix, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the minced garlic. Stir-fry until the coleslaw softens, about 3 to 4 minutes.
8. Stir in 2 teaspoons sesame oil and a pinch of red pepper flakes, if using. Remove the filling from the heat and let it cool for several minutes (cool enough to handle so wrappers won’t become soggy). Taste and adjust seasoning if desired.
9. Prepare egg roll wrappers: place one 6-inch wrapper on a work surface as a diamond with a corner pointing toward you. Mound about 3 tablespoons of the filling in the center, shaping it into a horizontal “torpedo.”
10. Fold the left and right corners over the filling, then roll the wrapper away from you, brushing the final edge with a little water to seal. Press gently to adhere. Keep remaining wrappers covered with a damp paper towel to prevent drying. Repeat until all wrappers are filled.
11. Preheat the air fryer to 390°F. Lightly coat the basket with nonstick spray. Arrange a single layer of egg rolls seam-side down in the basket so they are not touching; mist the tops lightly with nonstick spray.
12. Air fry 9 to 11 minutes, flipping the egg rolls halfway through, until the wrappers are golden brown and crisp. Repeat with remaining batches; to keep finished egg rolls warm, place them on a baking sheet in a 225°F oven.
13. Let the egg rolls cool a few minutes, then serve hot with sweet chili sauce, if desired.

The Upside of Air Fryer Egg Rolls

Crispy shells with considerably less oil are the biggest win. The air fryer circulates hot air and gets you that blistered exterior without deep-frying. That makes these easier to clean up after, faster to make at home, and kinder on the kitchen ventilation.

They’re also forgiving. The filling is flexible—ground poultry, turkey, or tofu works—and the coleslaw mix shortens the prep time because you don’t need to shred multiple vegetables. Finally, these are great for crowd-pleasing: you can make a large batch, keep extras warm, and reheat without losing too much texture.

Ingredient Swaps & Substitutions

• Protein swaps — use ground pork or beef for a different flavor profile; if vegetarian, pressed extra-firm tofu is the recommended swap in the original ingredient list.
• Oil alternatives — grapeseed or canola are recommended for high-heat browning; avoid extra-virgin olive oil because it smokes easily.
• Veggie variations — if you don’t have a coleslaw mix, finely shred cabbage and carrot; keep the total volume similar so the wrapping step remains consistent.
• Wrapper options — use spring roll wrappers if those are what you have, but cut them to size so the roll looks even.
• Seasoning tweaks — add hoisin or oyster sauce sparingly for depth, but reduce added salt elsewhere.

Gear Checklist

• Air fryer large enough for 1–3 egg rolls in a single layer depending on your model.
• Wok or large, deep sauté pan for quick high-heat cooking and stir-frying.
• Medium mixing bowl for the marinade.
• Measuring spoons and a tablespoon for accurate seasoning.
• 6-inch square egg roll wrappers and a damp towel to keep them pliable.
• Nonstick spray or an oil mister for the air fryer basket and egg roll tops.

Common Errors (and Fixes)

• Wrappers soggy after rolling — cause: filling too hot or too wet. Fix: cool the filling several minutes and press excess moisture from cooked veggies or tofu before filling.
• Egg rolls burst while frying — cause: overstuffing or not sealing properly. Fix: use ~3 tablespoons of filling and make a tight roll, brushing the edge with water to seal.
• Wrapped but not crispy — cause: overcrowding the air fryer. Fix: cook in a single layer with space around each roll and mist tops lightly with oil.
• Too greasy filling — cause: fattier meat. Fix: use lean ground chicken/turkey or drain excess fat after browning.
• Uneven browning — cause: not flipping or inconsistent oil misting. Fix: flip halfway through and ensure a light, even spray on the surface.

Season-by-Season Upgrades

Spring

• Add finely sliced scallions and a handful of pea shoots to the filling right at the end for brightness.

Summer

• Mix in diced ripe mango or pineapple for a sweet-savory contrast; keep the pieces small so they don’t make the wrapper soggy.

Fall

• Swap cremini for a mix of mushrooms including shiitake for earthier flavor; a splash of soy-sesame finishing oil complements fall produce.

Winter

• Fold in roasted, finely chopped root vegetables (carrot, parsnip) if you want a heartier filling—steam or roast first so they aren’t raw inside the roll.

Insider Tips

• Workstation setup: Lay out wrappers on a damp towel, filling in a bowl, a small cup of water for sealing, and a tray for finished rolls. This keeps the process smooth and fast.
• Temperature control: Let the filling cool slightly before assembling. Wrappers absorb steam quickly; assembling warm filling creates sogginess.
• Seal confidently: Use a dab of water on the final corner, not too much. Press and hold the seam for a few seconds to ensure adhesion before placing seam-side down in the air fryer.
• Batching: Air fry in single layers. If you have many to do, keep finished ones on a baking sheet at 225°F so they stay crisp and warm.
• Reheating: For best texture, re-crisp in the air fryer at 360°F for 3–5 minutes rather than microwaving.

Storing Tips & Timelines

• Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days. Place paper towels between layers to absorb excess moisture.
• Freezing: Freeze unbaked rolls on a parchment-lined tray until firm, then transfer to a zipper bag for up to 2 months. Air fry from frozen, adding a few minutes to the cook time and checking doneness.
• Reheating: Reheat refrigerated egg rolls in the air fryer at 350–360°F for 4–6 minutes until heated through and crisped. For frozen, try 375°F for 8–10 minutes, flipping once.
• Do not store wet: Avoid refrigerating egg rolls in a sauce—the wrapper will soften. Keep sauces on the side for dipping.

Helpful Q&A

• Q: Can I make these gluten-free? A: Use gluten-free soy sauce (tamari) and check wrappers for gluten-free labeling; rice paper wrappers are an alternative but change the texture.
• Q: Will the air fryer crisp as well as deep-frying? A: It won’t be exactly the same, but you’ll get excellent crispness with much less oil. The key is spacing and a light spray of oil.
• Q: Can I prepare filling the day before? A: Yes. Make the filling, cool it, and refrigerate up to 24 hours. Assemble just before cooking so the wrappers don’t soften from moisture.
• Q: How do I avoid wrappers tearing? A: Keep wrappers covered with a damp towel while working and don’t overfill them. If they’re stiff, a few extra seconds under the towel helps.
• Q: Any tips for picky eaters? A: Keep the filling simple—reduce or omit red pepper flakes and use more mild seasoning. Serve with a familiar dipping sauce.

The Takeaway

Air Fryer Egg Rolls are a practical, crowd-friendly recipe that balances crisp texture with a flavorful, adaptable filling. They’re faster and cleaner than deep-fried versions, easy to scale, and forgiving with substitutions. Follow the simple assembly and air-fry steps, mind the common pitfalls, and you’ll have golden, crunchy egg rolls that taste like a treat without the fuss.

Air Fryer Egg Rolls

Crispy air-fried egg rolls filled with seasoned ground chicken (or pressed tofu), cremini mushrooms, and coleslaw mix. Serve hot with sweet chili sauce if desired.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 20 servings

Ingredients Equipment Method Notes

Ingredients

  

Ingredients

• 1 tablespoonlow-sodium soy sauce
• 1 teaspoonground ginger
• 1 teaspooncornstarch
• 1 pound90% or 93% lean ground chicken or turkeyto make vegetarian swap crumbled extra-firm tofu; press it dry first
• 1 tablespooncanola oil grapeseed oil, or similar neutrally flavored high-temperature cooking oil(olive oil will smoke, so I suggest one of these other oils instead)
• 8 ouncescremini mushrooms
• 3 clovesgarlic
• 18- ounce bag coleslaw mix
• 1/4 teaspoonkosher salt
• 1/4 teaspoonground black pepper
• 2 teaspoonssesame oil
• Pinchred pepper flakesoptional
• 18-206- inch square egg roll or spring roll wrappers about 1 1-pound pack
• Sweet chili sauceoptional for serving

Equipment

• Mixing Bowl
• wok or large deep sauté pan
• Air Fryer
• Baking Sheet
• damp paper towel

Method

 

Instructions

1. In a medium bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon ground ginger, and 1 teaspoon cornstarch until smooth.
2. Add 1 pound ground chicken or turkey (or crumbled, pressed extra-firm tofu if making vegetarian). Break up the meat or stir the crumbled tofu so it is evenly coated. Let the mixture marinate 10 minutes.
3. While the protein marinates, finely chop 8 ounces cremini mushrooms and mince 3 cloves garlic.
4. Heat a wok or large, deep sauté pan over high heat. When very hot, add 1 tablespoon canola or grapeseed oil.
5. Add the marinated protein to the hot pan and cook, breaking into small pieces, until the meat is no longer pink (about 5 minutes) or the tofu is heated through and lightly browned.
6. Add the chopped mushrooms and cook until they soften, about 2 minutes.
7. Reduce the heat to medium. Add the 18-ounce bag coleslaw mix, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the minced garlic. Stir-fry until the coleslaw softens, about 3 to 4 minutes.
8. Stir in 2 teaspoons sesame oil and a pinch of red pepper flakes, if using. Remove the filling from the heat and let it cool for several minutes (cool enough to handle so wrappers won’t become soggy). Taste and adjust seasoning if desired.
9. Prepare egg roll wrappers: place one 6-inch wrapper on a work surface as a diamond with a corner pointing toward you. Mound about 3 tablespoons of the filling in the center, shaping it into a horizontal "torpedo."
10. Fold the left and right corners over the filling, then roll the wrapper away from you, brushing the final edge with a little water to seal. Press gently to adhere. Keep remaining wrappers covered with a damp paper towel to prevent drying. Repeat until all wrappers are filled.
11. Preheat the air fryer to 390°F. Lightly coat the basket with nonstick spray. Arrange a single layer of egg rolls seam-side down in the basket so they are not touching; mist the tops lightly with nonstick spray.
12. Air fry 9 to 11 minutes, flipping the egg rolls halfway through, until the wrappers are golden brown and crisp. Repeat with remaining batches; to keep finished egg rolls warm, place them on a baking sheet in a 225°F oven.
13. Let the egg rolls cool a few minutes, then serve hot with sweet chili sauce, if desired.

Notes

Adapted from my Egg Roll in a Bowl
TO STORE: Store air fryer egg rolls in an airtight container in the refrigerator for up to 5 days.
TO FREEZE: Wrap air fryer egg rolls in plastic wrap or foil, then freeze them in an airtight container or freezer bag for up to 3 months. Reheat directly from frozen in a 350ºF oven for about 10 minutes.
TO REHEAT: Re-crisp leftover egg rolls by heating them in a 350°F air fryer for 1–2 minutes, or in a 350°F oven for about 7 minutes.