Air Fryer Vegetable Egg Rolls (Print View)

Crispy air-fried vegetable rolls with a vibrant soy-ginger glaze and colorful fillings.

# Components:

→ 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

# Directions:

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 surface with a corner facing 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 degrees Fahrenheit 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 Advice:

01 -
  • The air fryer does the heavy lifting so your kitchen stays clean and you don't babysit hot oil.
  • That tangy, sweet-spicy glaze tastes like it came from a restaurant but takes five minutes to make.
  • Twelve egg rolls means you've got snacks for days, or you can freeze extras for whenever people show up unexpectedly.
02 -
  • Don't skip cooling the filling—I learned this by unwrapping failed egg rolls mid-air-fry and finding soggy wrappers that split open.
  • The soy sauce in both the filling and glaze means these are salty by design, so don't add extra salt anywhere or people will be reaching for water.
  • Egg roll wrappers dry out fast once unwrapped, so keep the stack covered with a damp kitchen towel or they'll crack when you try to fold them.
03 -
  • Julienne your vegetables thin so they cook in the pan quickly and stay crisp inside the wrapper instead of turning mushy.
  • Don't pack the filling too tight or your egg rolls become dense—two tablespoons is perfect and leaves room for that golden air inside.
  • If your glaze breaks or separates while heating, whisk it off heat for thirty seconds and it'll come back together silky and smooth.
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