Game night, a casual weeknight dinner, or a party appetizer spread -
air fryer veggie egg rolls fit all of it. They come out golden and crisp on the outside with a tender, savory filling, and the air fryer gets them there without a pot of hot oil on the stove.
Skip the takeout order. These are faster than delivery and use ingredients you can find at any grocery store.
These air fryer veggie egg rolls deliver a crunchy golden shell packed with a stir-fried cabbage and vegetable filling. They cook in under 15 minutes at 375°F and require no deep-frying. A light brush of oil is all it takes to get that satisfying crisp exterior.
Why This Recipe Works
The filling is stir-fried and cooled before it goes into the wrappers, which keeps moisture from softening the shell during air frying.
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That extra step - squeezing the cabbage dry with a clean towel - is what separates crisp rolls from soggy ones.
Air frying circulates hot, dry air around each roll at high speed, which mimics the effect of deep frying without the oil. A light spray or brush of oil on the outside is enough to get that deep golden color and audible crunch.
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Servings
4 servings (8 rolls)
Difficulty
Medium
Category
Main Dish / Appetizer
Quick Tip
Cool filling fully before rolling
Best For
Weeknight dinner, party apps
Key reasons this method works:
- Stir-frying the filling first removes excess water from vegetables
- Cooling the filling before rolling stops the wrapper from steaming and tearing
- Rolling tightly (no air pockets) prevents the shell from cracking open
- Seam-side down placement at the start holds the roll together during cooking
- Flipping halfway through ensures even browning on all sides
What You'll Need
Good egg rolls depend on a few key components - fresh cabbage, aromatics, and egg roll wrappers (not spring roll wrappers), which are thicker and hold up better to air frying.
The sesame oil swaps that work if you're out, though the toasty, nutty finish it adds to the filling is worth having on hand.
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup bean sprouts
- 3 scallions, sliced thin
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 8 egg roll wrappers
- Neutral oil spray or brush
- Dipping sauce of choice
Ingredient Details
- Green Cabbage
Shred thin and squeeze out moisture with a towel before cooking. Pre-bagged coleslaw mix also works well here. - Egg Roll Wrappers
Find these in the refrigerated produce section near tofu. They're thicker than spring roll wrappers and won't crack under the air fryer's heat. - Sesame Oil
Add it at the end of stir-frying, not at the start - high heat destroys its nutty aroma. A little goes a long way. - Cornstarch + Water
This slurry thickens the filling and prevents liquid from pooling inside the wrapper during cooking. - Scallions
Stir in right at the end of cooking so they stay bright and slightly crisp rather than going limp. - Soy Sauce
Use low-sodium if you want more control over saltiness. Two tablespoons is enough for a savory but not overwhelming filling.
Ingredient Swaps
Most of the vegetables here are flexible. If you're working with what's in the fridge, you can swap freely as long as you keep the total volume roughly the same and always cook out the moisture first.
For anyone thinking about replacements for cornstarch, arrowroot powder works at a 1:1 ratio and behaves nearly the same in this filling.
Common swaps that hold up well:
- 🥦 Cabbage → thinly sliced napa cabbage or shredded bok choy (squeeze both dry)
- 🥕 Carrots → thinly sliced bell pepper or zucchini (pat zucchini very dry)
- 🌱 Bean sprouts → shredded edamame or thinly sliced snow peas
- 🧅 Scallions → finely diced yellow onion, sautéed until soft
Soy Sauce → Tamari or Coconut Aminos
Works for: gluten-free diets; tamari is nearly identical in flavor, coconut aminos is slightly sweeter
Skip if: you need an exact flavor match - coconut aminos can make the filling taste slightly different
Egg Roll Wrappers → Wonton Wrappers
Works for: smaller portions or bite-sized appetizers
Skip if: you want standard-sized rolls - wonton wrappers are smaller and will tear if overfilled
Instructions
Rolling technique matters as much as the filling itself - a loose roll will open during cooking and a wet seal won't hold.
Keep a small bowl of water nearby to seal the edges, and work with one wrapper at a time to prevent them from drying out.
If you enjoy this format, a air fryer vegetable spring rolls recipe uses a similar method with rice paper wrappers and a lighter texture.
- Stir-fry the filling: Heat 1 tablespoon of neutral oil in a wok or large skillet over high heat.
Add garlic and ginger, cook 30 seconds.
Add cabbage, carrots, and bean sprouts.
Stir-fry 3-4 minutes until just softened.
Add soy sauce, then stir in the cornstarch slurry.
Cook 1 more minute until the filling tightens up.
Remove from heat, stir in sesame oil and scallions, then spread on a plate to cool completely.
- Preheat the air fryer to 375°F for 3-5 minutes.
- Roll the egg rolls: Place one wrapper diamond-side down. Add 2-3 tablespoons of filling near the bottom third.
Fold the bottom corner up over the filling, fold in the sides, then roll forward firmly. Dab the top corner with water and press to seal.
- Oil and load: Lightly brush or spray all sides of each roll with neutral oil. Place seam-side down in the air fryer basket in a single layer with space between them.
- Air fry: Cook at 375°F for 10-12 minutes, flipping at the 6-minute mark. Pull them when the shells are deep golden and feel hard when tapped with a finger.
What to Serve With It
These rolls are filling on their own but a dipping sauce and a simple side turn them into a proper meal.
A garlicky soy-ginger dipping sauce is the classic move, though sweet chili sauce and hoisin both work well here.
You can also look at scallion swaps that work if you want to build a garnish or quick dipping sauce from what you already have.
| Side Dish | Prep | Why It Works | How to Serve |
|---|---|---|---|
| Steamed jasmine rice | Easy | Neutral base that balances the salty, savory rolls | Serve alongside with extra dipping sauce |
| Miso soup | Easy | Warm broth rounds out a lighter meal | Serve in a small bowl as a starter |
| Cucumber salad | Easy | Cool and tangy contrast to the crisp, hot rolls | Dress with rice vinegar and sesame seeds |
| Fried rice | Medium | Heartier pairing for a full dinner plate | Use day-old rice for best texture |
| Edamame with sea salt | Easy | Simple protein addition that keeps the meal light | Serve warm, still in the pods |
Three ways to serve it:
- Appetizer spread: Cut rolls diagonally and arrange on a board with three dipping sauces
- Weeknight plate: Pair two rolls with steamed rice and cucumber salad for a complete dinner
- Packed lunch: Rolls hold up well at room temperature for 2-3 hours - pack sauce separately
Store and Reheat
Cooked egg rolls keep well in the fridge for 3-4 days in an airtight container. Avoid wrapping them in paper towels or plastic wrap while still warm - trapped steam will soften the shell overnight.
Rules around storing dumplings correctly apply here too, since the wrapper structure behaves the same way.
| Method | Time | Best For |
|---|---|---|
| 🔥 Air Fryer (375°F) | 4-5 min | Best overall - restores the crisp shell fully |
| 🍳 Stovetop (dry skillet) | 3-4 min per side | Good crunch, works without reheating equipment |
| 📦 Microwave | 60-90 sec | Quick but softens the shell; use only if needed |
For best results when storing:
- Let rolls cool completely before refrigerating - minimum 20 minutes out of the air fryer
- Store in a single layer if possible, or use parchment between layers to prevent sticking
- Freeze raw, uncooked rolls for up to 2 months - flash-freeze on a tray first, then bag
- Cook frozen rolls directly from frozen at 375°F for 14-16 minutes, no thawing needed
- Do not refrigerate uncooked rolled egg rolls for more than 4 hours - wrappers get soggy
Frequently Asked Questions
Cook at 375°F for 10-12 minutes, flipping once at the 6-minute mark. Pull them when the shell is deep golden and feels hard when tapped - pale shells will be soft inside even if the timer says done.
Yes. Flash-freeze them on a parchment-lined tray for 1-2 hours first, then transfer to a freezer bag. Cook straight from frozen at 375°F for 14-16 minutes - no thawing required.
Yes - always cook the filling first. Raw vegetables release water inside the wrapper during air frying, which turns the shell soft and can cause it to burst. Pre-cooking also concentrates flavor in the filling.
Two things matter most: don't overfill (2-3 tablespoons per roll), and seal the edge with water and press firmly before placing seam-side down. A loose or overfilled roll will almost always open up during cooking.
Standard egg roll wrappers (the thick square ones in the refrigerated section) are the right choice. Spring roll wrappers and wonton wrappers are thinner and can crack or turn papery under the air fryer's dry heat.
