Oh my gosh, you have to try these air fryer chicken egg rolls—they’re seriously life-changing! I used to think making crispy egg rolls at home meant dealing with a big pot of splattering oil, but then I discovered the magic of the air fryer. Now I get that perfect golden crunch without the mess (or the guilt!).
This recipe came about one night when I was craving takeout but didn’t want to wait for delivery. I raided my fridge—some ground chicken, a sad-looking cabbage, and the last of my carrots became the most amazing filling. The first bite took me right back to my favorite Chinese restaurant, only better because I made them myself! The best part? From start to crispy finish, we’re talking just 25 minutes. That’s faster than any delivery driver could ring my doorbell!
Why You’ll Love These Air Fryer Chicken Egg Rolls
Trust me, these aren’t just any egg rolls—they’re your new go-to appetizer for so many reasons:
- Guilt-free crunch: No deep fryer needed! The air fryer gives you that perfect crispy shell with just a fraction of the oil.
- Weeknight superhero: Ready in under 30 minutes—faster than scrolling through takeout menus.
- Play with flavors: Swap veggies or add a kick of sriracha. It’s your kitchen, your rules!
- Meal prep magic: Freeze extras before air frying—future you will be so grateful.
Seriously, once you taste that first crunchy bite, you’ll wonder why you ever ordered delivery.
Air Fryer Chicken Egg Rolls Ingredients
Gather these simple ingredients – you probably have most already! The magic is in the fresh, simple flavors:
- 1 lb ground chicken (or turkey if you prefer)
- 2 cups cabbage, finely shredded (that half-head in your fridge works perfectly)
- 1 carrot, julienned or grated (I like the texture of thin matchsticks)
- 2 cloves garlic, minced (more if you’re a garlic lover like me!)
- 1 tbsp soy sauce (low-sodium works great too)
- 1 tsp fresh ginger, grated (that little nub in your freezer? Yes, use that!)
- 12 egg roll wrappers (find them in the refrigerated produce section)
- 1 tbsp water + 1 tbsp cornstarch – our “glue” for sealing
That’s it! Simple, fresh, and way better than any takeout version.
How to Make Air Fryer Chicken Egg Rolls
Okay, let’s get rolling! (Pun totally intended.) I promise this is way easier than it looks – just follow these simple steps and you’ll have restaurant-quality egg rolls in no time. The key is taking it one step at a time, and don’t stress if your first few wraps aren’t perfect. Mine definitely weren’t when I started!
Step 1: Prepare the Filling
First, grab your favorite skillet – I use my trusty cast iron – and crank it to medium-high heat. Toss in that ground chicken and break it up with your spatula. You’ll know it’s ready when there’s no more pink spots, about 5 minutes. Now the fun part – add your shredded cabbage, those pretty carrot matchsticks, garlic, soy sauce, and ginger. The sizzle sound is music to my ears! Cook this veggie-chicken mixture for about 3 minutes – we want the cabbage just softened but still with some crunch. Too mushy and you’ll have sad, soggy egg rolls. Tip: If it looks watery, crank the heat up for the last minute to evaporate any extra moisture.
Step 2: Wrap the Egg Rolls
Here’s where the magic happens! Mix your water and cornstarch to make a simple “glue” – this is your secret weapon against exploding egg rolls. Lay a wrapper like a diamond in front of you (keep the others covered with a damp towel so they don’t dry out). Spoon about 2 tablespoons of filling near the bottom corner. Now fold that bottom corner up over the filling, tuck in the sides (like you’re wrapping a burrito), then roll it up tight! Brush the top corner with your cornstarch glue to seal it shut. Pro tip: Don’t overstuff – about 1/4 cup filling max per wrapper keeps them from bursting.
Step 3: Air Fry to Crispy Perfection
Preheat your air fryer to 375°F – this is crucial for that golden crunch. While it heats, give your egg rolls a light spritz of oil (just a quick spray makes them extra crispy). Arrange them in a single layer – don’t crowd them! I do 4-5 at a time in my 6-quart fryer. Cook for 8-10 minutes, flipping halfway through. You’ll know they’re done when they’re beautifully golden brown and sound hollow when tapped. That first crunch when you bite in? Absolute perfection. Let them cool for just a minute (if you can resist!) so the filling sets.
Tips for Perfect Air Fryer Chicken Egg Rolls
Listen, I’ve made enough egg rolls to know these little tricks make all the difference between good and oh-my-gosh-I-need-another-one amazing:
- Size matters: Keep your filling to 2 tablespoons max – overstuffed wrappers burst open like confetti (tasty confetti, but still).
- Preheat religiously: That 2-minute wait for the air fryer to heat up guarantees instant crispiness.
- The spray secret: A quick spritz of oil makes them shatteringly crisp – I use avocado oil spray for its high smoke point.
- Flip with care: Use tongs to gently turn them halfway – no squished rolls allowed!
- Single layer rule: Crowding = steaming = sadness. Cook in batches for maximum crunch.
Follow these and you’ll be the egg roll hero of your household!
Ingredient Substitutions & Variations
Listen, I’m all about making recipes work with what you’ve got! Here are my favorite ways to mix things up:
- Protein swap: Ground turkey works beautifully if you’re out of chicken. For vegetarian friends, crumbled tofu or chopped mushrooms are fantastic.
- Wrapper options: Rice paper makes great gluten-free rolls (just dip briefly in warm water first). Spring roll wrappers create a thinner, delicate crisp.
- Spice it up: A spoonful of sriracha or chili garlic paste in the filling gives a killer kick. My husband adds these to half the batch – we call them “fire and ice” rolls!
- Veggie variations: Swap cabbage for coleslaw mix, add bean sprouts, or throw in some chopped water chestnuts for extra crunch.
The beauty is – these rolls are like a blank canvas for your cravings!
Serving & Storage Suggestions
These air fryer chicken egg rolls shine brightest when served piping hot with dipping sauces – my go-to is sweet chili sauce for that perfect sweet-spicy balance. (Pro tip: Mix equal parts chili sauce and mayo for an addictive creamy dip!) For leftovers, let them cool completely before storing in the fridge for up to 3 days. Want to freeze? Just wrap uncooked rolls individually in plastic before freezing – when cravings hit, pop them straight into the air fryer adding 1-2 extra minutes to the cook time. They’ll taste just-made every time!
Air Fryer Chicken Egg Rolls Nutrition Info
Now, I’m no nutritionist, but I can tell you these egg rolls are way lighter than traditional fried versions! Since we’re air frying with minimal oil, you’re getting all that crunch without the grease. Exact numbers will vary based on your ingredients and wrapper brands, but trust me – your taste buds and waistline will both be happy with this swap!
FAQs About Air Fryer Chicken Egg Rolls
You’ve got questions? I’ve got answers! Here are the things people ask me most about these crispy wonders:
Can I bake these instead of using an air fryer? Absolutely! Bake at 400°F on a parchment-lined sheet for 15-20 minutes, flipping halfway. They won’t get quite as crispy, but they’ll still be delicious. Just give them a good spray of oil first.
How do I prevent soggy egg rolls? Three secrets: 1) Don’t overfill them, 2) Make sure your filling isn’t too wet (cook off excess moisture), and 3) Never skip preheating your air fryer. That initial blast of hot air is key!
Can I prep these ahead of time? Yes! You’ve got options: Assemble uncooked rolls and refrigerate for up to 24 hours (cover with a damp towel), or freeze them for 3 months. No thawing needed – just add a minute or two to cook time.
What’s the best dipping sauce? My heart belongs to sweet chili sauce, but soy-ginger, duck sauce, or even ranch dressing work great. Mix and match – I won’t judge!
Why are my egg rolls sticking to the basket? A quick spray of oil on both the rolls AND the basket prevents sticking every time. Non-stick cooking spray is your friend here!
Share Your Air Fryer Chicken Egg Rolls Experience
Okay, I need to see your beautiful egg roll creations! Snap a photo and tag me @mykitchenadventures – I live for your crispy roll pictures and creative twists! Leave a comment below too – did you add extra spice? Try a fun dipping sauce? Every bite tells a story, and I want to hear yours!
Print
Crispy Air Fryer Chicken Egg Rolls Ready in 25 Minutes
- Total Time: 25 mins
- Yield: 12 egg rolls 1x
- Diet: Low Fat
Description
Crispy air fryer chicken egg rolls filled with savory chicken and vegetables.
Ingredients
- 1 lb ground chicken
- 2 cups cabbage, shredded
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp ginger, grated
- 12 egg roll wrappers
- 1 tbsp water
- 1 tbsp cornstarch
Instructions
- In a pan, cook ground chicken until browned.
- Add cabbage, carrot, garlic, soy sauce, and ginger. Stir-fry for 3 minutes.
- Mix water and cornstarch to make a paste.
- Place filling in egg roll wrappers, fold, and seal with cornstarch paste.
- Preheat air fryer to 375°F (190°C).
- Cook egg rolls for 8-10 minutes, flipping halfway.
Notes
- Serve with sweet chili sauce.
- Adjust filling seasoning to taste.
- Egg rolls freeze well before frying.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 egg roll
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
Keywords: air fryer, chicken egg rolls, crispy, easy
