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!
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 ⅓ of the wrapper, leaving about ¼ inch of space on each side. Fold the ¼ 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.
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Notes
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.