Air Fryer Chicken Egg Rolls

These air fryer chicken egg rolls are one of those snacks I make once… and then immediately start planning to make again. They’re crispy and golden on the outside, juicy and savory on the inside, and way lighter than traditional deep-fried egg rolls. I love that they hit that takeout-style crunch without the grease or mess — and they’re perfect for dipping.

If you love crispy air fryer snacks like this, you’ll probably also love my Air Fryer Korean Chicken Wings — a delicious snack for any occasion. Ready for the air fryer chicken egg rolls recipe? Read on for more!

Why You’ll Love This Recipe

• They actually get crispy in the air fryer: Some egg roll recipes fall flat without deep frying — these don’t. With the right oil spray and spacing, the wrappers turn golden and crunchy every time.
• The filling is juicy, not dry: Ground chicken stays moist, especially with the veggies mixed in. Nothing worse than a dry egg roll, and this avoids that completely.
• Way lighter than takeout: You still get that satisfying crunch and savory flavor, just without the heavy oil.
• Perfect for real life: These work for weeknight cravings, game days, or freezer snacks. I’ve made them for all three.
• Easy to customize: Once you get the base down, you can swap proteins, add veggies, or tweak seasonings without breaking the recipe.

Ingredients & Substitutions

• Ground chicken: I like ground chicken because it stays juicy and mild, but ground turkey, pork, or even finely chopped shrimp work great. I’ve also used leftover cooked chicken — just cook the veggies first, then mix it all together.
• Cabbage: Coleslaw mix is my shortcut of choice. Napa cabbage or green cabbage both work — just make sure it’s finely shredded.
• Carrots: They add a bit of sweetness and color. Pre-shredded carrots save time, but freshly grated works too.
• Egg roll wrappers: Classic egg roll wrappers give the best crunch. Spring roll wrappers work as well, but they cook faster and get crisp quicker.
• Soy sauce: Regular soy sauce works great, but tamari or coconut aminos are easy swaps if needed.

Instructions

Step 1 – Cook the Filling

Preheat the air fryer to 380°F (195°C). In a bowl, combine the oil, ground chicken, cabbage, carrot, green onions, soy sauce, garlic powder, and black pepper. Transfer to an air fryer–safe baking dish and cook for 5–6 minutes, stirring halfway, until the chicken is cooked through and the vegetables soften. Remove and let cool slightly — warm filling is easier to roll, but not steaming hot.

Step 2 – Assemble the Egg Rolls

Place an egg roll wrapper on a flat surface. Add 2–3 tablespoons of filling near one corner. Roll tightly, folding in the sides as you go, and seal the edge with a little water.

Step 3 – Air Fry

Preheat the air fryer again to 380°F (195°C). Lightly spray the egg rolls with oil and place seam-side down in the basket. Air fry for 10–12 minutes, turning halfway, until golden and crispy.

Step 4 – Serve

Serve hot with sweet chili sauce, soy sauce, or duck sauce for dipping.

Pro Cooking Tips

• Let the filling cool slightly before rolling: If the filling is piping hot, it creates steam inside the wrapper, which leads to soggy spots or torn edges. I let it sit just long enough so it’s warm but not steaming — that way the wrappers stay intact and crisp properly in the air fryer.
• Don’t overfill: I’ve overstuffed these more times than I care to admit (a person would think I’ve learned my lesson, but no), and they always split open. About 2–3 tablespoons of filling is the sweet spot — enough for a hearty bite without blowing out the seams.
• Roll them tight: A snug roll makes a big difference. Loose rolls let air pockets form, which causes uneven browning and sometimes leaks. I keep tension as I roll and press the seam firmly so it stays sealed.
• Oil spray matters: This isn’t the place to go light on oil. A generous, even spray helps the wrappers brown and crisp instead of drying out or staying pale. If a spot looks dry, I give it another quick mist.
• Cook in batches: When egg rolls are too close together, they steam instead of crisp. Giving them space allows hot air to circulate, which is what creates that crunchy, takeout-style shell.