vegetable egg rolls

Air Fryer Egg Rolls are an absolutely delicious appetizer or snack! Baked, not fried, this easy egg roll recipe is simple to make and cooks in only 9 minutes.

Air Fryer Egg Rolls {Easy Egg Roll Recipe}

egg roll wrappers

cabbage (shredded)

carrot

sesame oil

tsp ginger (grated)

tsp soy sauce

tsp black pepper

green onions (sliced)

olive oil

Preheat a frying pan for a few minutes over medium heat. Add the sesame oil, ginger, cabbage, and shredded carrot. Cook down for 2-3 minutes or until the cabbage has wilted. Add the green onions, soy sauce, and black pepper. Stir and remove from heat.

Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls. Alternatively, you could use a Misto to spray olive oil, but I found that caused the egg roll wrappers to bubble up more when they were cooking.

Brush olive oil on the basket of your air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.

Bake at 360 degrees F for 7 minutes. Flip and bake for an additional 2 minutes.

Air Fryer Egg Rolls

Heat a cast iron skillet over medium heat for about 5 minutes.  Then add enough avocado oil to cover the bottom of the skillet. Place the egg roll 'seam side' down in the oil.

Cook it until that side is crispy and brown, and then flip.  When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.

Egg Rolls in a Skillet

Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.

Put the egg rolls seam side down on the baking rack and brush olive oil over the top.

Bake at 325 F for 12 minutes, and flip. Bake for an addition 8-12 minutes or until the egg rolls are nice and crispy without being burned.

Baked Egg Rolls

Making egg rolls at home is easy, delicious and fun! Each serving is filled with a mixture of fresh vegetables like mushrooms, carrots, cabbage and bean sprouts for an irresistible vegetarian appetizer.

Chinese Egg Rolls

vegetable oil

shiitake mushrooms (⅛-inch thick slices)

carrots (⅛-inch thick slices)

napa cabbage (⅛-inch thick slices)

bean sprouts

garlic

ginger

onions

soy sauce

egg roll wrappers (Spring Home)

egg white (whisked)

peanut oil (or canola oil, enough for frying)

Heat a wok or large saute pan over medium-high heat.

Add 1 tablespoon vegetable oil. Once the oil is hot, add the mushrooms and saute for 1 minute.

Add the carrots and saute for 1 minute.

Add the cabbage and saute 1 minute.

Add the bean sprouts and green onions and saute 1 minute.

Add the garlic and ginger and saute 30 seconds.

Add the soy sauce and sesame oil, stir to combine with the vegetables. Cook 1 minute.

Transfer mixture to a sheet pan, spread into an even layer and cool in the refrigerator, about 15 minutes.

Place one wrapper down with a corner pointed towards you. Add 2 tablespoons filling to the lower third of the wrapper, making a 4-inch long even mound. Tightly roll from the bottom corner towards the top, until about halfway up.

Press on the edges of the filling to make sure it&#039;s packed and even.

Brush a small amount of egg whites on the left and right corners of the wrapper. Tightly fold the corners of the wrapper towards the center, so it looks like an opened envelope.

Brush the top corner of the wrapper with egg whites. Tightly roll until it&#039;s completely sealed. Each roll should be about 4 inches long and 1 inch wide.

Repeat process with the remaining egg rolls. Make sure to cover wrappers with a damp paper towel to keep from drying out.

In a large pot add enough peanut oil to fill 3-inches in depth. Heat oil over medium heat until it reaches 350°F (177°C), this temperature should be maintained throughout frying.

Add 2 egg rolls at a time, working in batches. Occasionally move them with a large metal spoon or wire spider so that they can be evenly cooked and crisp in texture, 2 to 3 minutes. If the oil gets too hot the egg rolls will cook in under a minute so keep an eye on the color and temperature.

Drain egg rolls on a paper towel lined sheet pan or cooling rack. Repeat with additional egg rolls. Serve immediately.

https://www.youtube.com/watch?v=gRNjgmhz-7I

Egg rolls are often store-bought or ordered at Chinese restaurants, but making this crispy appetizer at home is easy!
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✅ INGREDIENTS:
• 1 tablespoon vegetable oil
• 3 cups shiitake mushrooms
• 1 1/2 cup carrots
• 3 cups napa cabbage
• 1 1/2 cups bean sprouts
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1/3 cup green onions
• 4 teaspoons soy sauce
• 1/2 teaspoon sesame oil
• 12 egg roll wrappers 
• 1 large egg white

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Crispy Chinese Egg Rolls

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