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.
Servings 3
Ingredients
- 1 tablespoon oil
- 1 lb ground chicken
- 1 cup shredded cabbage or coleslaw mix
- ½ cup shredded carrot
- 2 green onions, sliced
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- 8 egg roll wrappers
- oil spray
Instructions
- 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.
- 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.
- 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.
- Serve hot with sweet chili sauce, soy sauce, or duck sauce for dipping.
Video
Notes
Taste & Texture
Crispy, crunchy wrapper Juicy, savory chicken filling Lightly seasoned vegetables Perfect crunch with every biteStorage, Freezing & Reheating
Fridge:Store cooked egg rolls in an airtight container for up to 3 days. Freezer:
Freeze assembled, uncooked egg rolls for up to 2 months. Reheat:
Air fry at 350°F (175°C) for 5–6 minutes until hot and crispy again.