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Air Fryer Egg Rolls

Prep Time20 minutes
Cook Time30 minutes
Servings: 12

Ingredients

  • 12 store-bought egg roll wrappers
  • 1 pound shredded cabbage (you can use coleslaw mix)
  • 1 shredded carrot
  • 2 green onions (chopped)
  • 2 garlic cloves (
  • ½ tablespoon grated fresh ginger root
  • 4 ounces plant based soy crumbles
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoon liquid egg white

Instructions

  • Heat the canola oil in a large skillet over medium-high heat.
  • When the oil starts to shimmer, add the garlic, ginger and white parts of the green onions. Cook for about 30 seconds until fragrant.
  • Add the shredded cabbage, carrot and protein crumbles. Turn the heat down to medium-low, put the lid on the skillet and let the mixture steam for about 5 minutes.
  • Remove the skillet from the heat and let the mixture cool completely. You can prepare the filling ahead-of-time. It's important to let the filling cool enough that you're able to handle it without burning yourself.
  • You'll want to lay out each egg roll wrapper like a diamond, with points on the top and bottom.
  • Add about 2 to 4 tablespoons of filling to the center of each egg roll wrapper. Then, wrap it up like a burrito: Fold down the top and bottom corner points. Then, roll sideways. Use the liquid egg white like glue to hold the rolls shut (I like to use a pastry brush to lightly brush the egg white on.)
  • Preheat the air fryer to 390 °F
  • Place the egg rolls in the basket of the air fryer and brush them lightly with olive oil (or spray with an olive oil sprayer). Cook for 5 minutes, flip over, and cook 5 minutes more.