Air Fryer Vegetable Egg Rolls (Printable Version)

Crispy vegetable rolls air fried to perfection, served with a flavorful 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

# Step-by-Step:

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 let filling 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 let cool slightly.
05 - Serve egg rolls hot with soy ginger glaze for dipping.

# Expert Advice:

01 -
  • They're crispy and satisfying without the mess and guilt of deep frying in oil.
  • The whole thing comes together in 40 minutes, so you can make them on a weeknight and still feel like a hero.
  • That glaze is dangerously good—it transforms a simple vegetable filling into something that tastes like you spent hours perfecting it.
02 -
  • Don't skip the cooling step on the filling—I learned this the hard way when hot filling made my wrappers tear and leak everywhere.
  • The cornstarch slurry actually works better than water for sealing because it creates a stronger bond that holds through the air frying process.
  • Turning the egg rolls halfway through cooking is non-negotiable if you want them evenly crispy on both sides.
03 -
  • Make the filling ahead of time and store it in the refrigerator for up to 24 hours—you can assemble and air fry right when you need them.
  • If your glaze thickens too much as it cools, warm it gently and thin it with a splash of water.
  • Stack finished egg rolls on a warm plate lined with parchment paper to keep them crispy instead of piling them on top of each other.
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