Save There's something magical about that moment when you open an air fryer basket and golden, crispy egg rolls tumble out—no deep fryer splattering oil everywhere, no kitchen smelling like a takeout container for three days. My friend brought these to a game night, and I spent half the evening asking about her secret instead of watching the score. She laughed and told me the air fryer was her revelation, and the soy-ginger glaze was what made people actually choose her appetizer over the chips. Now I make them constantly, mostly because they're embarrassingly easy and always disappear first.
I once made these for my mom's book club and watched three different women circle back to the table specifically for more egg rolls—they couldn't believe they were vegetarian. One person kept asking if I'd added shrimp, which made me laugh because sometimes the simplest fillings win over the complicated ones. That's when I realized this recipe isn't about fancy ingredients but about treating each vegetable right and letting flavors balance themselves.
Ingredients
- Green cabbage: This is your base, and shredding it fine means it releases water and softens beautifully in the pan—don't skip this step or your filling gets soggy.
- Carrots and bell pepper: The sweetness here balances the salty soy sauce, so julienne them thin so they cook through in minutes.
- Shiitake mushrooms: They add an earthy umami punch that makes people think there's meat hiding in there somewhere.
- Fresh ginger and garlic: These are non-negotiable—they make the difference between flat and vibrant, so mince them fine and measure generously.
- Sesame oil: Just a tablespoon gives the filling an authentic toasted aroma that bottled stuff can't fake.
- Egg roll wrappers: Find them in the refrigerated section near wontons; they're thinner and crispier than spring roll wrappers once air-fried.
- Cornstarch slurry: This seals your rolls so they don't pop open during cooking, and it's the smallest detail that prevents failure.
Instructions
- Stir-fry your vegetables until they soften:
- Heat that oil until it shimmers, then add everything at once and keep your spatula moving for three to four minutes—you'll hear the sizzle shift from aggressive to gentle, which means you're done. The vegetables should still have slight color and snap, not be soft like they've surrendered.
- Season and cool the filling:
- Once the soy sauce hits the pan, you'll smell the restaurant immediately—that's your cue to cook one more minute and then spread it on a plate to cool. This step matters because warm filling steams the wrappers and makes them stick to each other instead of sealing properly.
- Wrap with the corner-first method:
- Lay that wrapper diamond-shaped so a corner points toward you, add two tablespoons of filling to the center, then fold the bottom corner up and over, fold the sides in like you're making a burrito, and roll tight. Seal that top corner with your cornstarch paste and don't skip this—it's what keeps everything together in the hot air.
- Spray and air-fry until golden:
- A light mist of oil is all you need—the wrapper already has some fat in it, and too much spray makes them greasy. Three hundred seventy-five degrees for ten to twelve minutes with a halfway turn gives you that shattering crispness without burning the edges.
- Build your glaze while egg rolls cook:
- Combine everything in a small saucepan and let it bubble gently until you add the cornstarch slurry, which thickens it in about ninety seconds. Taste it before serving because you might want a touch more ginger or a squeeze of lime to make it yours.
Save My partner once said these egg rolls taste like I care, even though I spend less than thirty minutes making them from scratch. That compliment stuck with me because good cooking isn't always about complexity—sometimes it's just about choosing quality ingredients and treating them gently. These rolls have become my go-to when I want to impress without stress.
The Air Fryer Advantage Over Deep Frying
The truth is, an air fryer uses circulating heat instead of submerged oil, which means your egg rolls get crispy from every angle and you use a fraction of the fat. I used to own a deep fryer and watched it collect dust because cleaning it felt like punishment—the air fryer sits on my counter now and gets used twice a week. The texture is nearly identical to traditional frying, and you can actually taste the vegetables instead of just the grease.
Customizing the Filling and Heat Level
Once you nail the basic formula, this recipe becomes a playground for whatever vegetables are fresh or whatever you have sitting in the crisper drawer. I've thrown in bok choy, snap peas, and even diced pineapple, and as long as you stick to firm vegetables that cook quickly, you're golden. For heat, red pepper flakes in the filling give a gentle warmth, while sriracha stirred into the glaze turns it into something spicy and a little sweet.
Make-Ahead and Storage Tips
Assembled egg rolls freeze beautifully for up to three months if you freeze them on a tray first, then transfer them to a bag—this prevents them from sticking together into one frozen brick. You can air-fry them straight from frozen, just add three to four minutes to the cooking time, and they'll still come out perfect. The glaze keeps in the fridge for a week, so you can rewarm it gently before serving or serve it cold depending on your mood.
- If you make these ahead, write the date on the freezer bag because you'll forget and panic that they're ancient.
- Leftover egg rolls are weird at room temperature but crisp back up beautifully in the air fryer for five minutes at three hundred fifty degrees.
- The glaze is also delicious drizzled over stir-fried rice or roasted vegetables the next day, so make extra.
Save These egg rolls have changed how I think about weeknight cooking—they remind me that simple, thoughtful food is what people actually remember. Make them once and you'll understand why they keep disappearing from every plate.
Recipe FAQ
- → What vegetables are included in the filling?
The filling combines green cabbage, carrots, shiitake mushrooms, red bell pepper, and green onions, all finely prepared for a vibrant mix.
- → How do you achieve crispiness in these rolls?
Lightly spraying the rolls with olive oil before air frying at 375°F allows them to turn golden and crisp without deep frying.
- → What flavors are used to season the filling?
The filling is seasoned with garlic, fresh ginger, soy sauce, sesame oil, and black pepper for a savory and aromatic profile.
- → How is the soy-ginger glaze prepared?
The glaze combines soy sauce, rice vinegar, honey, ginger, garlic, and a cornstarch slurry, simmered until thickened to create a tangy dipping sauce.
- → Can these rolls be customized for dietary needs?
Yes, you can substitute tamari for soy sauce for gluten-free options and add tofu or glass noodles for extra protein or texture.
- → What is the recommended serving suggestion?
Serve the warm, air-fried rolls alongside the soy-ginger glaze, pairing well with crisp Riesling or jasmine tea for a complete experience.