Air Fryer Vegetable Egg Rolls (Printable)

Crispy vegetable-filled rolls cooked in the air fryer, complemented by a tangy soy ginger glaze.

# What You 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 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add shredded cabbage, julienned carrots, sliced mushrooms, diced bell pepper, green onions, minced garlic, and grated ginger. Stir-fry for 3-4 minutes until vegetables soften. Stir in soy sauce, sesame oil, and black pepper, cooking for 1 additional minute. Remove from heat and allow filling to cool for 10 minutes before assembly.
02 - Position an egg roll wrapper on a clean work surface with one corner pointing toward you. Place approximately 2 tablespoons of cooled vegetable filling in the center. Fold the bottom corner over the filling, then fold both side corners inward, and roll tightly toward the opposite corner. Brush the final corner with cornstarch slurry to seal. Repeat with remaining wrappers and filling.
03 - Preheat air fryer to 375°F for 3 minutes. Lightly coat prepared egg rolls with olive oil spray. Arrange egg rolls in a single layer in the air fryer basket, working in batches if space is limited. Air fry for 10-12 minutes, turning halfway through cooking, until golden brown and crispy.
04 - Combine soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and simmer until sauce thickens, approximately 1-2 minutes. Remove from heat and allow to cool slightly before serving.
05 - Arrange hot egg rolls on a serving platter and serve with warm soy ginger glaze for dipping.

# Expert Suggestions:

01 -
  • They're impossibly crispy without the guilt of deep frying, which means you can actually enjoy them without feeling weighed down.
  • The soy-ginger glaze is tangy and complex enough to make people ask for the recipe, but simple enough that you'll whip it up on busy weeknights.
02 -
  • If your wrappers dry out during assembly, they'll crack when you air fry—keeping them under a damp cloth is not a suggestion, it's the rule that keeps everything intact.
  • The turn halfway through air frying is non-negotiable; skipping it leaves one side pale and disappointing while the other browns too much.
03 -
  • Prep all your vegetables ahead of time and store them in the fridge—the stir-fry itself takes barely five minutes, so batch cooking the filling is actually where the efficiency lives.
  • If your air fryer basket is small, assemble double the rolls and freeze half uncooked on a tray before transferring to a freezer bag; they air fry beautifully straight from frozen, needing just two extra minutes.
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