These egg rolls were the very first thing I cooked when I got my air fryer. I love that I can make a plant-based version of one of my favorite traditionally-fried foods without all the oil.
Egg rolls are not authentic Chinese food but are Chinese-American, having been developed in America in the early 1900’s. Internet food lore says the original dish was wrapped in an omelet, which may be where the name egg roll came from. There isn’t usually any egg in egg rolls, though some wonton wrappers contain egg. I have had no problem finding egg-free wrappers at my local grocery store.
You can play around with the filling ingredients, adding or substituting veggies of your choice. Tofu, edamame, cellophane noodles, green peas, chopped broccoli, or shredded zucchini would all work well.
I normally cook oil-free, but I do use just a smidge of sesame oil when sauteing the filling to give it that wonderfully nutty flavor that is so distinct to Chinese foods.
The trick to making rolls that hold up through the frying and come out nice and crisp is to make sure to drain off excess liquid from your filling and to roll your wrappers nice and tight.
If you like this recipe, you might also like this Curried Fried Rice recipe.
Air Fryer Egg Rolls with Sweet and Spicy Chili Sauce
- 1 tbsp sesame oil (optional)
- 1 tsp garlic, minced (2 cloves)
- 2 cups mushrooms, chopped
- 2 cups Nappa cabbage, chopped
- 1 cup carrot, shredded
- 1/2 cup green onions, chopped
- 1 cup bean sprouts
- 1/4 cup soy sauce or coconut aminos
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- 16-20 Vegan egg roll/wonton wrappers
- 1/2 cup raw or coconut sugar
- 1/4 cup chili sauce
- 1/3 cup rice or coconut vinegar
- 1 tbsp soy sauce or coconut aminos
- 1 tsp garlic salt
- 1/2 tbsp cornstarch
- Step 1 Heat sesame oil in large skillet or wok. Add ginger and garlic and sauté a minute. You can omit the oil and sauté using a splash of water.
- Step 2 Add the mushrooms, cabbage, carrots, green onions, bean sprouts, soy sauce, onion powder, salt and pepper, and cook, stirring, about 5-7 minutes until all vegetables are tender.
- Step 3 Remove from heat and strain off excess liquid.
- Step 4 Place an egg roll wrapper on a piece of parchment paper or a cutting board, with one corner pointing towards you.
- Step 5 Place 1/4 cup filling on the lower half of the wrapper.
- Step 6 Wet the top and side corners of the wrapper with water.
- Step 7 Fold the bottom corner over the filling and begin to roll the egg roll tightly.
- Step 8 Fold the side corners over, and continue rolling the egg roll completely.
- Step 9 Once you have rolled all the egg rolls, heat your air fryer to 385 degrees and set to 7 minutes.
- Step 10 Cook in batches depending on how many your air fryer holds. Space them at least an inch apart so the air can circulate on all sides.
- Step 11 Turn the egg rolls over halfway through cooking. Check them towards the end
- Step 12 you may want to stop the cooking early depending on how fast your fryer cooks.
- Step 13 To make the dipping sauce, combine the sugar, chili sauce, vinegar, and salt in a small saucepan. Bring just to a boil, whisking continuously. Turn off heat when the sauce starts to boil.
- Step 14 Mix the cornstarch with 1/4 cup cold water. Add to sauce and mix thoroughly.