Air Fryer Vegetable Egg Rolls (Printable)

Crispy vegetable rolls air fried and paired with a tangy soy-ginger glaze.

# What You'll 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 It:

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 allow filling to cool for 10 minutes.
02 - Lay an egg roll wrapper on a clean work surface with a corner facing toward 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°F 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 allow to cool slightly.
05 - Serve egg rolls hot with soy ginger glaze for dipping.

# Expert Suggestions:

01 -
  • They're crispy without deep frying, which means you can actually enjoy them without feeling like you need a nap afterward.
  • The soy-ginger glaze tastes like it came from a restaurant, but it takes literally five minutes to make in a saucepan.
  • You can prep the filling ahead and assemble them when guests arrive, making you look effortlessly prepared.
02 -
  • Don't skip the cooling step for the filling; I learned this when I tried to assemble hot filling and ended up with soggy, falling-apart wrappers that leaked everywhere.
  • The cornstarch slurry really does seal better than water alone, and this discovery changed everything about how my rolls stay intact during cooking.
03 -
  • Keep your egg roll wrappers covered with a damp paper towel while assembling so they don't dry out and crack at the edges, which will cause them to fall apart during cooking.
  • That halfway turn during air frying is non-negotiable; skip it and you'll end up with one side golden and the other pale, which looks unprofessional even though it still tastes great.
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