Crispy golden egg rolls packed with savoury pork and crunchy cabbage, cooked in the air fryer for a lighter take on the takeaway favourite.
Crispy, golden egg rolls without the deep-fryer mess — the air fryer gives you that satisfying shatter while using a fraction of the oil. The savoury pork-and-cabbage filling comes together in one pan, and you can roll them ahead and cook on demand.
Prep 25 min
Cook 13 min
Total 38 min
Medium
- 1 tablespoon Olive Oil
- 1 lb Ground Pork
- 1 clove peeled crushed Garlic
- 1 tablespoon Ginger
- 1 medium Carrots
- 3 chopped Scallions
- 3 Cups Cabbage
- 1 tablespoon Rice Vinegar
- 12 Egg Roll Wrappers
- For brushing Oil
- To serve Duck Sauce
- To serve Plum Sauce
- To serve Soy Sauce
Video
Preparation
- Start with the filling: heat the olive oil in a large skillet over medium heat and add the ground pork, breaking it apart with a spatula as it cooks until cooked through, 6 to 8 minutes.
- Stir in the garlic, ginger, carrot, scallions and cabbage, and cook for another 3 to 4 minutes, stirring regularly, until the cabbage wilts and softens.
- Season with soy sauce and rice wine vinegar, then take off the heat and leave to cool — you can make the filling ahead to this point.
- To assemble, set an egg roll wrapper on a dry surface with one corner pointing towards you, like a diamond, and spoon about ¼ cup of filling into the middle.
- Dip your fingers in water and run them around the edges, then fold the side corners over the filling and roll away from you into a tight cylinder.
- Repeat with the remaining wrappers and filling — you should get at least a dozen.
- Arrange the egg rolls in the air fryer basket without stacking or touching, so air can circulate, and spray or brush them lightly with oil.
- Air fry at 350°F for 6 to 7 minutes, then flip, brush the bottoms with a little more oil, and cook for a further 4 to 5 minutes until golden brown and crisp.
- Serve immediately, with duck sauce, plum sauce or soy sauce alongside.
- No air fryer? Pour oil into a high-walled skillet to about ½ inch deep, heat to 350°F, and fry the rolls for 3 to 4 minutes per side until golden, then drain on paper towels.
Tips from the ZestyPlate Kitchen
- Let the filling cool completely before rolling, or the steam will make the wrappers soggy and tear.
- Keep the unused wrappers under a damp cloth so they don't dry out and crack while you work.
- Don't overfill — about ¼ cup per wrapper rolls tightly and seals cleanly.
- Arrange them in the basket without touching so the air circulates and every side crisps.
Frequently Asked Questions
Yes — freeze the rolled, uncooked egg rolls on a tray until solid, then bag them. Air fry from frozen, adding a few extra minutes.
Ground chicken, turkey, or a mix of mushrooms and extra cabbage all work well; season a little more generously as they're milder.
Usually too much filling or a too-wet filling. Drain any excess liquid and keep the portion modest.
