Pin it There's something almost meditative about prepping vegetables for egg rolls—the rhythmic slicing, the way the cabbage releases that fresh, earthy smell when it hits the hot oil. I stumbled into making these at home after ordering them at a restaurant one too many times and thinking, why not try this in the air fryer? The result was surprisingly crispy without all the oil, and my kitchen smelled like a corner dim sum spot for hours afterward.
I made these for a small dinner party once, and someone asked if I'd ordered them from somewhere fancy—that's when I knew they were worth keeping in rotation. The pride of watching people dip them in that glossy glaze and close their eyes in satisfaction is honestly half the reason I make them now.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Green cabbage: The base of your filling, and finely shredding it means it'll soften quickly and hold flavors better than chunky pieces ever could.
- Carrots: Julienned thin so they stay slightly tender but still have a little snap—thick carrots stay too hard.
- Shiitake mushrooms: They add an umami depth that regular button mushrooms just can't match, trust me on this one.
- Red bell pepper: More for brightness and color than anything, but it's what makes people think you put actual effort in.
- Green onions: Slice them thin and add them at the end of cooking so they stay fresh and aromatic.
- Fresh ginger: Grate it yourself rather than using jarred; the flavor difference is noticeable and worth the thirty seconds it takes.
- Sesame oil: Just a tablespoon goes a long way—this is the secret ingredient that makes people ask what you did differently.
- Egg roll wrappers: Find them in the produce section near the tofu, and don't leave them uncovered or they'll dry out instantly.
- Cornstarch slurry: This is your glue; it seals the rolls tight so they don't fall apart in the air fryer.
- Soy sauce: Use the regular kind here unless you need it gluten-free, and taste the filling before you assemble anything.
- Rice vinegar: The acid that balances the glaze and keeps it from being one-note sweet.
- Honey: A light touch of sweetness, though maple syrup works just as well if that's what you have.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Heat your skillet and get the vegetables moving:
- Get the oil shimmering over medium-high heat, then add everything at once—cabbage, carrots, mushrooms, peppers, green onions, garlic, and ginger. You'll want them sizzling a bit, so don't be shy with the heat.
- Stir-fry until they soften but don't go limp:
- Keep them moving for about 3 to 4 minutes; you're looking for them to be tender enough to fold into a wrapper but still holding their shape. Add the soy sauce, sesame oil, and pepper, then let it cook just one more minute so everything coats evenly.
- Let that filling cool down:
- This is crucial—hot filling will make your wrappers soggy and harder to seal. Spread it on a plate or bowl and give it a full 10 minutes before you start assembling.
- Lay out your wrapper like a diamond:
- One corner points at you, and that's where your filling goes in the center, about 2 tablespoons worth. Any more and you'll struggle to seal it; any less and you'll have mostly wrapper.
- Fold and roll with intention:
- Bottom corner folds up first over the filling, then tuck the side corners in like you're making an envelope, then roll it up tight. Brush that top corner with cornstarch slurry so it sticks—this is your insurance against everything falling apart.
- Get your air fryer ready:
- Preheat it to 375°F for 3 minutes; this matters because cold air fryers make things cook unevenly. Give each roll a light spray of olive oil, which is what gets you that gorgeous golden crispness.
- Air fry in a single layer, turning halfway:
- 10 to 12 minutes total, and you'll flip them around the 5 or 6 minute mark so both sides get equally crispy. They should look golden brown and feel firm when you tap them.
- Make your glaze while they cook:
- Combine soy sauce, rice vinegar, honey, ginger, and garlic in a small saucepan over medium heat and let it bubble gently. Stir in that cornstarch slurry and watch it thicken—it'll go from thin sauce to glossy glaze in about a minute, and that's your cue to take it off the heat.
- Serve immediately with the glaze:
- Hot egg rolls and cool glaze is the perfect contrast, and people will want to start eating the second they come out of the air fryer.
Pin it There was this one time when my sister came home early and caught me standing over a plate of egg rolls with the glaze still warm, just eating them one after another straight from the air fryer without even sitting down. She didn't say anything, just grabbed one and joined me, and we stood there in the kitchen like a couple of kids who'd discovered something forbidden. It became our thing after that.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making the Most of Your Air Fryer
Air fryers are honestly the best investment for making restaurant-quality appetizers at home, and this recipe is proof. The key is never crowding the basket because air circulation is what gives you that crispness, not oil. I've learned to work in batches if I'm making a full 12 rolls, and honestly it's fine because you can keep the first batch warm on a plate while the second batch cooks, and they hold up beautifully.
Customizing Your Filling
While the vegetable version is delicious as is, you can absolutely add cooked glass noodles for extra texture or crumbled tofu if you want more protein without making it less vegetarian. I've also experimented with adding a tiny bit of white miso paste to the filling, which adds this incredible depth that nobody can quite put their finger on. The beauty of homemade egg rolls is that you can adjust the filling to whatever vegetables you have on hand or whatever you're craving that week.
The Glaze is Everything
That soy-ginger glaze is honestly what transforms these from good to memorable, and it's worth making fresh every time rather than using store-bought sweet and sour sauce. The rice vinegar keeps it from being too heavy, the ginger gives it personality, and watching it thicken in the pan is oddly satisfying. Honestly, you could make extra glaze and serve it as a dipping sauce for vegetables or rice bowls throughout the week—it keeps in the fridge for about five days.
- If you're making these gluten-free, swap in tamari for soy sauce and use gluten-free wrappers without changing anything else.
- For a spicy version, add red chili flakes directly to the filling or let guests add them to their glaze at the table.
- These pair beautifully with crisp white wine or jasmine tea if you're feeling fancy about it.
Pin it These egg rolls have become my go-to when I want to impress without spending hours in the kitchen, and they never fail to make people happy. Keep this recipe close because you'll find yourself making it again and again.
Recipe FAQs
- → How do you achieve a crispy texture with air frying?
Lightly spraying the rolls with oil before air frying and cooking at a high temperature ensures a golden, crispy exterior while keeping the inside tender.
- → Can I prepare the vegetable filling in advance?
Yes, the filling can be made ahead and cooled before assembling and air frying for convenience.
- → What can be substituted for soy sauce in the glaze?
Tamari is a great gluten-free alternative that maintains the rich, savory flavor in the glaze.
- → Is it possible to add protein to the filling?
Adding tofu or glass noodles enhances protein content without overpowering the fresh vegetable flavors.
- → How can I add a spicy kick to the rolls?
Mix chili flakes into the filling or add them to the soy-ginger glaze for a subtle heat.
