Air Fryer Pork Egg Rolls
Our air fried egg roll recipe combines savory pork, fresh veggies, and classic flavors in a crisp wrapper. Ready in under 30 minutes, they're perfect for busy nights and sure to be a new family favorite. Serve as a snack, appetizer, or easy weeknight dinner.
Servings: 8 Egg Rolls
Calories: 217kcal
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 pound ground pork
- 1 1/2 cups tri-color coleslaw mix
- 2 green onions chopped
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon minced garlic
- 1/2 teaspoon black pepper
- 1 tablespoon rice wine vinegar
- 1 tablespoon low sodium soy sauce
- 8 egg roll wrappers
Instructions
Make the Filling
- Place the oil and sesame seeds in a skillet and cook over medium heat until they turn golden. Watch closely so they don't burn.1 tablespoon olive oil, 1 tablespoon sesame seeds
- Add the ground pork and brown the meat, chopping it up as it cooks. Use a Chop-Stir to break the meat into a finer blend.1 pound ground pork
- Next add the coleslaw mix, chopped onions, spices, vinegar, and soy sauce, cooking until most of the liquid has evaporated.2 green onions, 1 teaspoon onion powder, 1 teaspoon ground ginger, 1 tablespoon minced garlic, 1/2 teaspoon black pepper, 1 tablespoon rice wine vinegar, 1 1/2 cups tri-color coleslaw mix, 1 tablespoon low sodium soy sauce
Assembling the Egg Rolls
- Place one egg roll wrapper on a flat surface, turning it in a diamond position with the bottom point facing you. Add 2-3 tablespoons of meat to the center of the wrapper.8 egg roll wrappers
- Using your finger, lightly wet the outer edges of the wrapper with water.
- Fold in the left and right corners towards the center of the wrapper. Bring up the bottom corner over the filling and roll the egg roll shut, gently squeezing the air out as you roll. Lightly wet the exposed corner of the wrapper and press it down to seal the roll. Continue with the remaining wrappers.
Cooking Instructions
- Preheat the air fryer to 380 degrees F.
- Generously spray the air fryer basket with oil. Place the egg rolls, seam side down, making sure to leave room in between each roll. Spray the rolls with oil.
- Cook the egg rolls for 8 minutes, turning at the halfway point, and continue cooking until the rolls are crispy and golden brown on all sides.
- Allow the rolls to cool for 5-10 minutes before serving.
Notes
- Cover the uncooked, rolled egg rolls with a damp paper towel to keep them from drying out.
- Don’t overstuff the wrappers or the rolls may split open.
- For maximum crispiness, generously spray the air fryer basket and egg rolls and make sure to leave a little room between the rolls so the air can circulate.
- Serve egg rolls with dipping sauces like sweet and sour, hoisin sauce, plum sauce, spicy mustard or sweet chili.
- Store cooled leftover egg rolls in an airtight container in the refrigerator for 3-4 days. Reheat in the air fryer at 350 degrees F for 4-5 minutes or until heated through.
- To freeze cooked or uncooked egg rolls: flash freeze the cooled egg rolls until frozen through, about 1-2 hours. Transfer rolls to a zip top freezer bag and store for 2-3 months in the freezer. To reheat from frozen: cook as directed in the recipe (the cook time may need to be increased a bit).
- Protein options: substitute cooked ground turkey, chicken beef or shrimp.
- Vegetarian version: eliminate the meat and double or triple the slaw.
- Add a couple squirts of Sriracha or crushed red pepper to the filling for a spicy version.
Nutrition
Serving: 1roll | Calories: 217kcal | Carbohydrates: 10g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 182mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 1mg