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Mastering the Air Fryer
Recipe
50 min

Air-Fryer Make-Ahead Crispy Egg Rolls

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Air-Fryer Make-Ahead Crispy Egg Rolls
Author: Sam Block

Recipe By Sam Block

Published on August 6, 2024

Egg rolls are crunchy, flavorful, and delicious—and they are usually deep-fat fried.

Time

50 min

Yield

Makes 8 egg rolls

Why This Recipe Works

We've all had our fair share of takeout egg rolls. They are crunchy, flavorful, and delicious, and they are usually deep-fat fried. We wanted to try frying egg rolls the air-fryer way. We prepared the filling in a skillet and then simply used the air fryer to cook the egg rolls, spritzed with a little oil, to a crisp golden. We cut down on the knife work by using bagged coleslaw mix and chose ground pork as an easy substitute for the minced fresh pork traditional recipes called for. Tasters liked the flavor of the egg rolls and loved the ability to freeze and cook them as desired.

Ingredients

8 ounces ground pork
6 scallions, white and green parts separated and sliced thin
3 garlic cloves, minced
2 teaspoons grated fresh ginger
3 cups (7 ounces) coleslaw mix
4 ounces shiitake mushrooms, stemmed and chopped fine
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon distilled white vinegar
2 teaspoons toasted sesame oil
8 egg roll wrappers
Canola oil spray

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking up meat with spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cabbage is just softened, about 3 minutes.
  2. Off heat, stir in sesame oil and scallion greens. Transfer pork mixture to large plate; spread into even layer; and refrigerate until cool enough to handle, about 5 minutes.
  3. Fill small bowl with water. Working with 1 egg roll wrapper at a time, orient wrappers on counter so 1 corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.
  4. Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while shaping remaining egg rolls. (Egg rolls can be refrigerated for up to 12 hours or frozen and stored in zipper-lock bag for up to 1 month. Do not thaw frozen egg rolls before cooking; increase cooking time to 12 to 18 minutes.)
  5. Lightly spray air-fryer basket with oil spray. Lightly spray desired number of egg rolls with oil spray and arrange in air-fryer basket, spaced at least ½ inch apart. Place basket in air fryer and set temperature to 350 degrees. Bake until egg rolls are golden brown, 10 to 15 minutes, flipping halfway through cooking. Serve.

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Air-Fryer Make-Ahead Crispy Egg Rolls

Recipe By Sam Block

Published on August 6, 2024

Time

50 min

Yield

Makes 8 egg rolls

Air-Fryer Make-Ahead Crispy Egg Rolls

Ingredients

8 ounces ground pork6 scallions, white and green parts separated and sliced thin3 garlic cloves, minced2 teaspoons grated fresh ginger3 cups (7 ounces) coleslaw mix4 ounces shiitake mushrooms, stemmed and chopped fine2 tablespoons soy sauce1 tablespoon sugar1 tablespoon distilled white vinegar2 teaspoons toasted sesame oil8 egg roll wrappersCanola oil spray

Instructions

  1. Cook pork in 12-inch nonstick skillet over medium-high heat until no longer pink, about 5 minutes, breaking up meat with spoon. Add scallion whites, garlic, and ginger and cook until fragrant, about 1 minute. Add coleslaw mix, mushrooms, soy sauce, sugar, and vinegar and cook until cabbage is just softened, about 3 minutes.
  2. Off heat, stir in sesame oil and scallion greens. Transfer pork mixture to large plate; spread into even layer; and refrigerate until cool enough to handle, about 5 minutes.
  3. Fill small bowl with water. Working with 1 egg roll wrapper at a time, orient wrappers on counter so 1 corner points toward edge of counter. Place lightly packed ⅓ cup filling on lower half of wrapper and mold it with your fingers into neat cylindrical shape. Using your fingertips, moisten entire border of wrapper with thin film of water.
  4. Fold bottom corner of wrapper up and over filling and press it down on other side of filling. Fold both side corners of wrapper in over filling and press gently to seal. Roll filling up over itself until wrapper is fully sealed. Leave egg roll seam side down on counter and cover with damp paper towel while shaping remaining egg rolls. (Egg rolls can be refrigerated for up to 12 hours or frozen and stored in zipper-lock bag for up to 1 month. Do not thaw frozen egg rolls before cooking; increase cooking time to 12 to 18 minutes.)
  5. Lightly spray air-fryer basket with oil spray. Lightly spray desired number of egg rolls with oil spray and arrange in air-fryer basket, spaced at least ½ inch apart. Place basket in air fryer and set temperature to 350 degrees. Bake until egg rolls are golden brown, 10 to 15 minutes, flipping halfway through cooking. Serve.
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