Making EGG ROLLS IN AN AIR FRYER will give you a perfect, crispy shell without all the grease and mess of the traditional fried egg roll.
We are not experts in Asian cuisine but we are certainly inspired by Asian foods. Among our favorite dinners that we go to in our household repeatedly is bacon fried rice with sausage egg rolls.
The egg rolls have always been the harder part to cook of that dinner. We used to deep fry them and then had to deal with the smell of hot grease, the clean up of all the splatter, and the disposal of all that oil. Ugh.
When we got our air fryer, high on the list of “Things We Want To Try” were sausage egg rolls.
I’m happy to report that they turned out just perfect! So much easier than the traditional deep fried egg roll. Egg rolls in the air fryer are definitely they way to go!
We dipped these in the Panda Express Beijing Sauce we found at Walmart. It’s a little sweet, sour, and spicy. Perfect for egg rolls!
How to make egg rolls:
- Brown your meat – we use sausage, but you could use whatever ground meat you like. Just be sure to add extra seasonings if you go with chicken or beef instead of sausage.
- Add the drained sausage, coleslaw mix, ginger, garlic, salt, and pepper to a large bowl and stir.
- You should taste the filling at this point, and it should taste good. If not, adjust the salt and garlic to your taste. You can never have enough garlic, in my opinion.
- Spoon approximately a 1/4 cup of the egg roll mix into an egg roll wrapper.
- Fold in each side of the egg roll and roll tightly! You will want to dip your finger in water and brush it on the top corner of the egg roll to finish rolling. This will help keep the egg roll stay closed.
- Spray each side of the egg roll with vegetable oil.
- Cook in air fryer for 7 minutes. Make sure that none of the egg rolls are touching each other. Cook in batches if necessary.
If you are struggling to close or wrap your egg rolls you can get some help by watching this one minute video. They do it a bit different than I do, but I plan to try it that way next time too!
Either way, rolling egg rolls is pretty simple. Just get in there and practice a few – you’ll find your rhythm quickly.
Egg roll tips and substitutions:
- Instead of brushing with water, you can seal by brushing a little bit of a beaten egg.
- We used sausage, but you can use any meat you want with the same recipe. Just cook your meat ahead of time and mix it in the bowl instead of sausage. We sometimes make half beef, half sausage egg rolls to appease the family members that don’t like sausage. Shrimp also makes a great egg roll filling!
- You can keep these in the fridge for about 3-4 days before reheating if you want.
- To reheat them, cook in the air fryer for 3 minutes or until warm all they way through.
More recipes you might like:
- Pumpkin pie filled donuts are a fall favorite in our air fryer.
- We made these frozen tater tots in our air fryer and they tasted as good as any restaurant!
- Air fried sweet potatoes turn out great too, with the middle being heated evenly throughout with a slightly crisp skin.
Sausage Egg Rolls
- 1 pound pork breakfast sausage
- 8 ounces coleslaw mix
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 16 egg roll wrappers
- In a skillet over medium heat, brown the sausage, breaking it into small pieces, and cook through. Drain the fat.
- In a large bowl, add the sausage, coleslaw mix, ginger, garlic, and soy sauce, and stir to combine.
- Spoon around 1/4 cup of the sausage mixture into an egg roll wrapper. Fold in each side and then roll up tightly. Before making the last roll, dip your finger in water and brush it on the top corner of the egg roll and finish rolling to seal the egg rolls closed. Repeat with the remaining egg rolls.
- Lightly spritz the egg rolls on each side with oil spray.
- Place egg rolls in an air fryer basket in an even layer leaving space for air to flow between each egg roll. You will likely need to work in 2-3 batches, depending on the size of your air fryer.
- Cook at 390 degrees for 7 minutes or until golden brown on the outside, flipping halfway through cooking.
- Serve hot.