Recipe byThe ZestyPlate Kitchen
Crisp golden egg rolls packed with savoury pork and crunchy cabbage, cooked in the air fryer for a lighter take on the takeaway favourite.
These egg rolls come out crisp and golden from the air fryer, with that satisfying shatter you get from deep-frying but only a brush of oil. The pork and cabbage filling cooks in a single pan, and once rolled, the egg rolls happily wait in the fridge until you want to cook them. Roll a batch ahead and fry to order.
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Prep 25 min
Cook 13 min
Total 38 min
Medium
Scale:
- 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
Preparation
- Start with the filling. Heat the olive oil in a large skillet over medium heat, add the ground pork and break 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 often, 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 a quarter 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 straight away, with duck sauce, plum sauce or soy sauce alongside.
- No air fryer? Pour oil into a high-walled skillet to about half an 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
- Cool the filling completely before rolling. Warm filling steams the wrappers, which then go soggy and tear.
- Keep the spare wrappers under a damp cloth so they don't dry out and crack while you work.
- Resist overfilling. About a quarter cup per wrapper rolls up tight and seals cleanly.
- Space the rolls out in the basket so air can move around them and every side crisps.
Frequently Asked Questions
Yes. Freeze the rolled, uncooked egg rolls on a tray until solid, then transfer to a bag. Air fry straight from frozen, allowing a few extra minutes.
Ground chicken or turkey both work, as does a mix of mushrooms and extra cabbage. These are milder, so season a touch more generously.
Almost always too much filling, or filling that's too wet. Drain off any excess liquid and keep the portion modest.
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