Air Fryer Egg Rolls have a delicious, flavor-packed filling inside and a crispy, crunchy exterior. They’re a healthier take on the classic appetizer, and are foolproof to make in the air fryer!
If you like egg rolls, get ready for a new favorite way to make them. This recipe features a turkey and vegetable filling that’s every bit as flavorful as your favorite takeout – but healthier!
Aromatics like garlic, ginger, and scallion come together in a savory, slightly sweet, subtly salty filling with ground turkey, cabbage, and carrot. The outside is crispy and crunchy thanks to a double brushing of oil.
Between you and me, I recommend making a double batch of the filling because it’s amazing as a stir-fry! You can serve it with steamed jasmine rice or cauliflower rice to make it a full meal.
Serve these as an appetizer, snack, or even as a side dish. If you want, pair them with an Asian-inspired meal, such as Cabbage, Carrot, and Chicken Stir-Fry or Japanese Fried Rice.
In This Article
Why You’ll Love This Recipe
- The filling is packed with flavor and healthier than most eggroll fillings! We use turkey instead of pork, and tons of veggies.
- These are air fried instead of deep fried, so they’re a lot less oily!
- Once they’re rolled, these freeze really well. And bonus, you can air fry them from frozen with no need to defrost.
The Best Air Fryer Egg Rolls
Ingredients
- Avocado oil
- Ground turkey
- Cabbage
- Carrot
- Garlic
- Ginger
- Scallion
- Soy sauce
- Salt
- Sugar
- White pepper
- Rice vinegar
- Toasted sesame oil
- Egg roll wrappers
- Egg white lightly beaten with water (for eggwash)
Step-by-Step Instructions
Step 1: Make the Filling:
Preheat a large skillet over medium-high heat. Once hot, add 1 tablespoon avocado oil and the ground turkey. Cook until the meat is browned, about 6 to 8 minutes, stirring occasionally to break up the meat.
Once the meat is browned, stir in the cabbage and carrot, and cook until the vegetables are softened, about 5 minutes, stirring occasionally. Stir in the garlic, ginger, and scallion, and cook for 30 seconds, stirring constantly.
Stir in the soy sauce, salt, sugar, white pepper, rice vinegar, and toasted sesame oil. Cook for 2 minutes, stirring frequently. Remove from the heat and cool slightly.
Step 2: Assemble the Egg Rolls:
- Lay 1 egg roll wrapper out on a flat surface. Place about 3 tablespoons of filling horizontally across the bottom 1/3 of the wrapper, leaving about 1/4 inch of space on each side.
- Fold the 1/4 inch of egg roll wrapper on both sides over onto the center of the filling.
- Starting with the bottom, roll up the egg roll into a log.
- Just before you seal it, brush a little bit of the egg white/water mixture onto the inside of the egg roll wrapper to help it seal.
Step 3: Air Fry the Egg Rolls:
Preheat the air fryer to 375F. Use some of the remaining 3 tablespoons of oil to brush both sides of the egg rolls with oil (you will also brush them mid-way during cooking, so don’t use all the oil now).
Arrange the egg rolls in the basket of the air fryer so that they aren’t touching (you may need to cook them in 2 batches so you don’t crowd them). Cook for 6 minutes.
Brush the egg rolls again with oil. Use tongs to flip the egg rolls, and then brush the other side with oil.
Cook until they’re golden brown on the second side, about 6 minutes.
Storage
Store these egg rolls in an airtight container in the fridge for up to 4 days.
You can reheat egg rolls in an air fryer at 350F for 3 to 5 minutes. Alternatively, place them on a wire rack on a baking tray and reheat them in an oven at 350F for 10 minutes.
Or if you prefer, you can freeze these eggrolls before air frying them! To do so, arrange them in even layers stacked between pieces of parchment paper in an airtight container. Label the container with the date and contents and freeze for up to 3 months.
Tips
- You can make the eggroll filling up to 3 days in advance. Store it in an airtight container in the fridge until you’re ready to make the egg rolls.
- Make sure to brush the egg rolls with oil again after you flip them halfway through cooking. This helps make sure they’re super crunchy!
- Be careful not to overcrowd the air fryer basket. In order for the air to be able to properly circulate on all sides of the egg rolls, make sure they aren’t touching.
Air Fryer Egg Rolls FAQs
What’s in an Egg Roll?
Traditional egg rolls are made of a wheat flour skin with a pork filling. The filling commonly contains cabbage, carrot, onion, garlic, ginger, sesame oil, soy sauce, and seasonings.
They are typically deep fried until golden and crispy, and served with duck sauce or another condiment.
How Long Should You Preheat an Air Fryer?
In general, most air fryers need about 3 to 5 minutes to preheat.
To preheat an air fryer, set it to the temperature and cooking time you want. Make sure the air fryer basket is closed and it will preheat.
Depending on the make and model of your air fryer, it might make a beeping noise to notify you that it’s preheated.
How Long Do You Air Fry Frozen Egg Rolls?
Air fry frozen eggrolls at 375F for about 15 to 20 minutes, flipping once halfway through.
More Asian Favorites to Make
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xoxo, Faith
Air Fryer Egg Rolls
Ingredients
- 4 tablespoons avocado oil or light olive oil or vegetable oil (divided into 1 tablespoon + 3 tablespoons)
- 8 ounces ground turkey or chicken
- 3 cups thinly sliced cabbage
- 1 cup julienned carrot
- 5 large cloves garlic minced
- 1 tablespoon freshly-grated ginger
- 3 scallions green and white parts, thinly sliced
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 teaspoons rice vinegar
- 1 tablespoon toasted sesame oil
- 12 egg roll wrappers in the refrigerated section of the grocery store
- 1 large egg white lightly beaten with 1 tablespoon water (for eggwash)
Optional Sauce Ideas for Serving:
Instructions
Make the Filling:
- Preheat a large skillet over medium-high heat. Once hot, add 1 tablespoon avocado oil and the ground turkey. Cook until the meat is browned, about 6 to 8 minutes, stirring occasionally to break up the meat.
- Once the meat is browned, stir in the cabbage and carrot, and cook until the vegetables are softened, about 5 minutes, stirring occasionally. Stir in the garlic, ginger, and scallion, and cook for 30 seconds, stirring constantly.
- Stir in the soy sauce, salt, sugar, white pepper, rice vinegar, and toasted sesame oil. Cook for 2 minutes, stirring frequently. Remove from the heat and cool slightly.
Assemble the Egg Rolls:
- For each egg roll, lay 1 egg roll wrapper out on a flat surface. Place about 3 tablespoons of filling horizontally across the bottom 1/3 of the wrapper, leaving about 1/4 inch of space on each side. Fold the 1/4 inch of egg roll wrapper on both sides over onto the center of the filling. Starting with the bottom, roll up the egg roll into a log. Just before you seal it, brush a little bit of the egg white/water mixture onto the inside of the egg roll wrapper to help it seal. Continue like this until all the egg rolls are assembled.
Air Fry the Egg Rolls:
- Preheat the air fryer to 375F. Use some of the remaining 3 tablespoons of oil to brush both sides of the egg rolls with oil (you will also brush them mid-way during cooking, so don’t use all the oil now).
- Arrange the egg rolls in the basket of the air fryer so that they aren’t touching (you may need to cook them in 2 batches so you don’t crowd them). Cook for 6 minutes.
- Brush the egg rolls again with oil. Use tongs to flip the egg rolls, and then brush the other side with oil.
- Cook until they’re golden brown on the second side, about 6 minutes.
Serve:
- Serve along with any sauce you like for dipping.
Video
Faith’s Tips
- Recipe Yield and Serving Size: This recipe makes 12 egg rolls; each serving is 2 egg rolls for a total of 6 servings.
- Nutritional Information: The nutrition information for this recipe was calculated without the optional sauce ideas for serving.
- Make Ahead: You can make the eggroll filling up to 3 days in advance. Store it in an airtight container in the fridge until you’re ready to make the egg rolls.
- Don’t Skip the Halfway Oil Brush: Make sure to brush the egg rolls with oil again after you flip them halfway through cooking. This helps make sure they’re super crunchy!
- Give the Egg Rolls Enough Space: Be careful not to overcrowd the air fryer basket. In order for the air to be able to properly circulate on all sides of the egg rolls, make sure they aren’t touching.
- Storage: Store these egg rolls in an airtight container in the fridge for up to 4 days.
- To Reheat: You can reheat egg rolls in an air fryer at 350F for 3 to 5 minutes. Alternatively, place them on a wire rack on a baking tray and reheat them in an oven at 350F for 10 minutes.
- To Freeze: You can freeze these eggrolls before air frying them! To do so, arrange them in even layers stacked between pieces of parchment paper in an airtight container. Label the container with the date and contents and freeze for up to 3 months.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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