Save It There's something magical about the perfect crunch of a freshly made egg roll. These Air Fryer Vegetable Egg Rolls bring that satisfying texture with a healthier cooking method that doesn't sacrifice any of the crispy exterior we all crave. Inside, a vibrant medley of cabbage, carrots, and shiitake mushrooms creates a filling that's both colorful and packed with flavor. The soy ginger glaze adds a perfect finishing touch - tangy, slightly sweet, and utterly dippable.
Save It Growing up, my family would gather around the kitchen table on weekend afternoons to make batches of egg rolls together. While traditionally deep-fried, this air fryer version captures all those memories with significantly less oil. The vegetable filling still delivers that authentic flavor profile, while the air fryer creates that irresistible golden exterior that shatters with each bite.
- Vegetable Filling: 1 tablespoon vegetable oil, 2 cups green cabbage (finely shredded), 1 cup carrots (julienned), 1 cup shiitake mushrooms (thinly sliced), 1/2 cup red bell pepper (julienned), 2 green onions (thinly sliced), 2 cloves garlic (minced), 1 tablespoon fresh ginger (grated), 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 teaspoon ground black pepper
- Assembly: 12 egg roll wrappers, 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, for sealing), Olive oil spray
- Soy Ginger Glaze: 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey or maple syrup, 1 tablespoon fresh ginger (grated), 1 teaspoon garlic (minced), 1 teaspoon cornstarch mixed with 2 teaspoons water
- Prepare the Filling
- 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 3–4 minutes until vegetables are softened. Stir in soy sauce, sesame oil, and black pepper. Cook for 1 more minute. Remove from heat and let filling cool for 10 minutes.
- Assemble Egg Rolls
- Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 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.
- Air Fry
- Preheat air fryer to 375°F (190°C) 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 10–12 minutes, turning halfway, until golden brown and crisp.
- Make Soy Ginger Glaze
- 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, about 1–2 minutes. Remove from heat and let cool slightly.
- Serve
- Serve egg rolls hot with soy ginger glaze for dipping.
The key to perfectly crispy egg rolls is making sure your filling isn't too wet. After stir-frying, allow the filling to cool completely before assembly - this prevents the wrappers from becoming soggy. When air frying, don't overcrowd the basket; leave enough space for air circulation to ensure even browning. A light spray of olive oil helps achieve that golden exterior, but you'll use far less oil than traditional deep frying methods.
These vegetable egg rolls are incredibly adaptable. For a protein boost, add crumbled tofu or cooked glass noodles to the filling. For those avoiding gluten, substitute tamari for soy sauce and seek out gluten-free egg roll wrappers. Spice lovers can add red pepper flakes to the filling or a dash of sriracha to the dipping sauce. The vegetables can also be swapped based on what's in season - try adding bean sprouts, snow peas, or water chestnuts for different textures.
These air fryer vegetable egg rolls make a perfect appetizer for an Asian-inspired meal or as part of a larger spread for entertaining. Serve them alongside other finger foods like dumplings or spring rolls for a festive gathering. They pair beautifully with a crisp Riesling or a fragrant jasmine tea. For a complete meal, accompany them with a simple cucumber salad dressed with rice vinegar and sesame oil to balance the richness of the egg rolls.
Save It There's something deeply satisfying about setting out a platter of these golden-brown egg rolls, steam still rising as you break through the crispy shell to reveal the colorful filling within. The soy ginger glaze, glistening in its serving bowl, invites dipping and double-dipping. It's comfort food with a healthy twist, bringing the joy of Asian-inspired flavors to your kitchen with less guilt and all of the pleasure. So gather your ingredients, fire up that air fryer, and prepare to create a batch of egg rolls that honors tradition while embracing modern cooking methods.
Recipe FAQs
- → How do I achieve a crispy texture without deep frying?
Air frying the rolls at 375°F with a light olive oil spray crisps the wrappers evenly while keeping fillings tender.
- → Can I customize the vegetable filling?
Absolutely, you can add options like glass noodles, tofu, or substitute vegetables to suit your taste or dietary needs.
- → What is the purpose of the cornstarch slurry in assembly?
The cornstarch slurry acts as a glue to securely seal the wrappers, preventing them from opening while cooking.
- → How is the soy ginger glaze prepared?
The glaze is simmered combining soy sauce, rice vinegar, honey, fresh ginger, and garlic, then thickened with a cornstarch slurry for a balanced tangy finish.
- → Can this be made gluten-free?
Yes, by choosing gluten-free wrappers and tamari in place of soy sauce, this dish can accommodate gluten-free diets.