Air Fryer Vegetable Egg Rolls (Printer-friendly)

Crispy egg rolls filled with vibrant vegetables and served with a tangy soy-ginger glaze.

# What You’ll 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

# Directions:

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 Tips:

01 -
  • Your air fryer does almost all the work while you prep vegetables, leaving your hands clean and your stress low.
  • The filling stays fresh and veggie-forward, so you taste each ingredient singing instead of drowning in grease.
  • That glaze is addictive enough that guests will ask you for the recipe before they've finished eating.
02 -
  • The cornstarch slurry is non-negotiable for sealing—water alone will soak through, and your rolls will unravel mid-air-fry, which is a lesson I learned the messy way.
  • Cooling the filling isn't optional; hot vegetables release steam that goes straight into your wrapper and creates soggy, tear-prone disasters.
  • Flip those rolls halfway through air-frying or the bottom side stays pale and slightly soft—the flip is what gives you that restaurant-quality crunch all over.
03 -
  • Don't overcrowd your air fryer basket—rolls need space to circulate and crisp, so work in batches if you have to and your patience will reward you with better texture.
  • If your wrappers keep tearing, they might be too dry; keep them under a damp paper towel between each roll, and brush the edges with water before sealing if they seem brittle.
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