Air Fried Egg Rolls


  • 1 lb. ground pork
  • 1-inch ginger, minced
  • 3 cloves garlic, minced
  • 2 tbsp soy sauce
  • 10 egg roll wrappers
  • 1 tbsp cornstarch
  • 3 tbsp water
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • Salt to taste
  • Organic olive oil spray, as needed
  • Sweet chili sauce, for serving
  • Start by preparing the pork filling. In a mixing bowl, mix the ground pork, minced ginger, minced garlic, and soy sauce. Remove the air fryer shelf and place the pork mixture on the bottom of the basket.
  • Air Fry at 385°F / 195°C for 10-12 Minutes, breaking up into pieces periodically. Once browned, remove the pork and set aside in a mixing bowl.
  • Add the shredded cabbage and shredded carrots with the ground pork. Mix until combined and add salt to taste.
  • In a small mixing bowl, combine the cornstarch with the water to create a slurry. This will be used to seal the egg rolls together.
  • Lay out the egg roll wrappers in a line on your workspace, with a corner facing you so each wrapper so the wrapper looks like diamond shape. Place a small portion of filling on the bottom third of the wrapper, and brush the edges of the wrappers with the cornstarch slurry.
  • Fold the left and right corner into the center. Then tuck the bottom corner over the filling and folded corners, and roll away from you, as you would roll a burrito. Press on the seals gently to make sure the egg roll is secure. Repeat with remaining egg rolls until complete.
  • Place in the air fryer basket and spray with organic olive oil spray. Air Fry at 400°F / 205°C for 10-12 Minutes, or until golden and crispy. Serve with sweet chili sauce.
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