Air Fryer Vegetable Egg Rolls (Printable)

Crispy vegetable rolls air fried to golden perfection with a tangy soy-ginger glaze for vibrant flavor.

# What You Need:

→ Vegetable Filling

01 - 1 tablespoon vegetable oil
02 - 2 cups green cabbage, finely shredded
03 - 1 cup carrots, julienned
04 - 1 cup shiitake mushrooms, thinly sliced
05 - 1/2 cup red bell pepper, julienned
06 - 2 green onions, thinly sliced
07 - 2 cloves garlic, minced
08 - 1 tablespoon fresh ginger, grated
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1/2 teaspoon ground black pepper

→ Assembly

12 - 12 egg roll wrappers
13 - 1 tablespoon cornstarch mixed with 2 tablespoons water
14 - Olive oil spray

→ Soy Ginger Glaze

15 - 1/4 cup soy sauce
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon honey or maple syrup
18 - 1 tablespoon fresh ginger, grated
19 - 1 teaspoon garlic, minced
20 - 1 teaspoon cornstarch mixed with 2 teaspoons water

# How-To:

01 - Heat vegetable oil in a large skillet over medium-high heat. Add cabbage, carrots, mushrooms, red bell pepper, green onions, garlic, and ginger. Stir-fry for 3–4 minutes until vegetables are softened. Stir in soy sauce, sesame oil, and black pepper. Cook for 1 more minute. Remove from heat and let filling cool for 10 minutes.
02 - Lay an egg roll wrapper on a clean surface with a corner facing you. Place about 2 tablespoons of vegetable filling in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Brush the top corner with cornstarch slurry to seal. Repeat with remaining wrappers and filling.
03 - Preheat air fryer to 375°F for 3 minutes. Lightly spray egg rolls with olive oil spray. Place egg rolls in a single layer in the air fryer basket, working in batches if necessary. Air fry for 10–12 minutes, turning halfway through, until golden brown and crisp.
04 - In a small saucepan, combine soy sauce, rice vinegar, honey, ginger, and garlic. Bring to a simmer over medium heat. Stir in the cornstarch slurry and simmer until thickened, about 1–2 minutes. Remove from heat and let cool slightly.
05 - Serve egg rolls hot with soy ginger glaze for dipping.

# Expert Advice:

01 -
  • The air fryer does all the heavy lifting—no messy deep frying, just pristine golden crispness with a fraction of the oil.
  • You control exactly what goes inside, so you get vegetables that are actually fresh and vibrant instead of sitting under heat lamps.
  • That soy-ginger glaze is addictive enough to make you want to double the batch, and it comes together in minutes.
02 -
  • Egg roll wrappers dry out quickly once the package is open, so keep unused ones covered with a damp towel or they'll shatter when you try to fold them.
  • The air fryer temperature matters—too cool and you get chewy wrappers instead of crispy ones, but too hot and they brown before the inside cooks through.
03 -
  • Julienne your carrots and bell peppers with a knife or mandoline before you start cooking—uniform pieces cook evenly and look more professional.
  • If your glaze breaks or gets lumpy when you add the cornstarch slurry, strain it through a fine mesh sieve and it'll come back silky smooth.
Go Back