Go Back
- 1 cup shredded cabbage - 1 cup shredded carrots - ½ cup bean sprouts - ¼ cup green onions, finely chopped - 1 clove garlic, minced - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 package egg roll wrappers (typically about 20 wrappers) - Cooking spray (for greasing) - Optional: Sweet chili sauce for dipping Gathering fresh ingredients is key to great flavor. Shredded cabbage brings crunch. Shredded carrots add sweetness. Bean sprouts give a nice bite, while green onions add a fresh taste. Don't forget the minced garlic for depth. Soy sauce and sesame oil enhance the flavor. They blend well with the veggies and add that classic Asian taste. Use high-quality soy sauce for the best results. For wrapping, egg roll wrappers are your best friend. They are thin and crisp up well in the air fryer. Cooking spray helps them get golden brown and crispy. If you like dipping, sweet chili sauce is a fantastic choice. It adds a sweet and spicy kick. Check out the Full Recipe for more details on how to prepare these tasty treats! To make the filling, I start by sautéing the vegetables. In a large skillet, I add about two tablespoons of water. This creates steam, which helps cook the veggies. Next, I toss in one cup of shredded cabbage, one cup of shredded carrots, half a cup of bean sprouts, and one clove of minced garlic. I also add a quarter cup of finely chopped green onions. I stir this mix for about 5 to 7 minutes until the veggies are soft yet crisp. After the veggies are tender, I stir in one tablespoon of soy sauce and one teaspoon of sesame oil. This step adds great flavor. I cook this mixture for another minute, stirring often. When it’s ready, I take the skillet off the heat and let the filling cool for a few minutes. Now, I’ll show you how to assemble the egg rolls. First, I grab an egg roll wrapper and lay it flat on a clean surface. I make sure one corner points toward me, creating a diamond shape. Then, I spoon about two tablespoons of the vegetable filling into the center. Next, I fold the corner closest to me over the filling, tucking it in tightly. I then fold the left and right corners toward the center. This seals in the filling. I carefully roll the egg roll away from me, making it tight. If the edge doesn't stick, I use a bit of water to seal it. I repeat these steps until all the wrappers are filled. For cooking, I preheat the air fryer to 375°F (190°C). Before cooking, I lightly spray the assembled egg rolls with cooking spray. This helps them get crispy. I arrange the egg rolls in a single layer in the air fryer basket. It’s important they don’t touch to cook evenly. If needed, I work in batches. I cook the egg rolls for about 8 to 10 minutes. Halfway through, I flip them to ensure they brown evenly on both sides. After cooking, I carefully remove the egg rolls from the fryer. They are ready to serve warm, and I like to offer sweet chili sauce on the side for dipping. Enjoy your fresh and crispy treat! For the complete recipe, check the Full Recipe section. To make your egg rolls crispy, use cooking spray. This spray helps them brown well. It also adds a nice crunch to the outside. I recommend spraying both sides before air frying. When cooking, work in batches if needed. Air fryers need space for hot air to flow. If the egg rolls touch, they won’t cook evenly. Cook in smaller groups for best results. Add spices or herbs to boost flavor. Ginger or crushed red pepper can give a kick. Fresh cilantro or basil adds a lovely taste too. Experiment with your favorite flavors for a unique twist on your egg rolls. Choosing the right dipping sauce matters. Sweet chili sauce pairs well with veggie egg rolls. You can also try soy sauce or hoisin sauce for a different taste. Find what you love! If your egg rolls unroll, don’t worry. Use a little water to seal the edges better. You can also press the edges down firmly. This will keep them closed during cooking. To prevent sogginess, make sure to air fry at the right temperature. The cooking spray also helps with this. Avoid overstuffing the egg rolls, as too much filling can make them wet. Keep the filling size small for the best texture. For the full recipe, check the earlier section. {{image_4}} You can switch up the filling to suit your taste. Try using different vegetables like: - Bell peppers - Zucchini - Mushrooms - Spinach Feel free to mix and match. You can even add proteins like tofu or chicken. Just make sure to cook the protein before adding it to the filling. This will give you a heartier egg roll. If you need gluten-free options, look for gluten-free wrappers. Many brands now offer these. You can find them in most grocery stores. For a vegan version, skip the egg roll wrappers and use rice paper instead. This keeps the dish plant-based and still delicious. Want to spice things up? Add chili sauce to the filling for a kick. You can also mix in Asian herbs like cilantro or basil. These herbs give your egg rolls a fresh, vibrant flavor. Don't be afraid to experiment! Each change creates a new taste adventure. For the full recipe, check out the detailed steps! After you cook the egg rolls, let them cool down. Place them in an airtight container. This keeps them fresh. They last in the fridge for about 3 to 5 days. When you're ready to eat them, just reheat in the air fryer for a few minutes. This helps keep them crispy. If you want to freeze them, wrap uncooked egg rolls tightly in plastic wrap. Then, put them in a freezer bag. They can stay in the freezer for up to 3 months. To cook, do not thaw them first. Air fry straight from the freezer. Cook for about 10-12 minutes, flipping halfway. This gives you a nice, crispy texture. If you have leftover filling, don't throw it away! You can make stir-fries. Just heat some oil in a pan and add the filling. You can also use it in salads or on top of rice. Stuff it into bell peppers for a fun twist. There are many ways to enjoy your veggie filling! Air fryer veggie egg rolls take about 8 to 10 minutes to cook. Preheat your air fryer to 375°F (190°C) to ensure even cooking. Place the egg rolls in a single layer, so they don't touch. Flip them halfway through to get a nice, golden color on all sides. Yes, you can make these egg rolls ahead of time. Assemble them and place them in the fridge. Make sure to cover them tightly with plastic wrap. They can stay fresh for up to a day. When ready to cook, just pop them in the air fryer. You may need to add a couple of minutes to the cooking time if they are cold. For dipping sauces, sweet chili sauce is a top choice. It adds a nice sweet and spicy kick. Soy sauce or a mix of soy sauce and vinegar also works well. You can try peanut sauce for a creamy option. Each dip enhances the flavor of the egg rolls, making every bite more exciting. This article shared everything you need to make egg rolls. You learned about the main ingredients like shredded cabbage, carrots, and bean sprouts. We discussed how to prepare the filling, assemble the rolls, and cook them in an air fryer. I hope you also found helpful tips to achieve crispy results and saw how to store or freeze leftovers. With a few variations, you can make these rolls your own. Enjoy your cooking adventure!

Easy Air Fryer Veggie Egg Rolls

Discover how to make crispy air fryer veggie egg rolls that are perfect for any meal or snack! This simple recipe features fresh vegetables like cabbage, carrots, and bean sprouts wrapped in crunchy egg roll wrappers. In just 25 minutes, you can enjoy these delicious treats with a sweet chili dipping sauce. Click through for step-by-step instructions and bring a burst of flavor to your kitchen with this easy air fryer recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup shredded cabbage

1 cup shredded carrots

½ cup bean sprouts

¼ cup green onions, finely chopped

1 clove garlic, minced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 package egg roll wrappers (typically about 20 wrappers)

Cooking spray (for greasing)

Optional: Sweet chili sauce for dipping

Instructions
 

In a large skillet set over medium heat, pour in a splash of water (about 2 tablespoons) to create steam. Add the shredded cabbage, carrots, bean sprouts, minced garlic, and chopped green onions. Sauté the mixture for 5-7 minutes or until the vegetables are tender but still crisp. Stir occasionally to ensure even cooking.

    After the vegetables have softened, stir in the soy sauce and sesame oil. Cook for an additional 1 minute, stirring frequently to combine all the flavors. Once done, remove the skillet from heat and allow the mixture to cool for a few minutes.

      Take an egg roll wrapper and lay it flat on a clean and dry surface with one corner pointing towards you, like a diamond shape. Spoon approximately 2 tablespoons of the vegetable filling into the center of the wrapper.

        Fold the corner closest to you over the filling, tucking it in tightly. Next, fold the left and right corners towards the center, sealing in the filling. Carefully roll the egg roll away from you, ensuring it’s tight, and seal the edge with a little water if necessary. Repeat this process with the remaining wrappers and filling until all egg rolls are assembled.

          Preheat your air fryer to 375°F (190°C). Lightly spray the assembled egg rolls with cooking spray to promote a crispy texture during frying.

            Arrange the egg rolls in a single layer within the air fryer basket, making sure they do not touch. You may need to work in batches if they do not all fit at once. Cook for 8-10 minutes, flipping the egg rolls halfway through to achieve an even golden brown color and crispiness on all sides.

              Once cooked, carefully remove the egg rolls from the air fryer. Serve them warm on a platter with sweet chili sauce on the side for dipping. Enjoy!

                Prep Time: 15 mins | Total Time: 25 mins | Servings: 10 egg rolls