Air-Fryer Chicken Egg Rolls

These egg rolls pair a savory chicken-and-cabbage filling with a crisp wrapper cooked in the air fryer. Letting the filling cool and cooking away vegetable moisture prevent torn, soggy wrappers. A light coating of oil encourages even browning without deep-frying.

Equipment and timing

Large skillet
Air fryer
Pastry brush or oil mister
Instant-read thermometer
Clean plate and damp towel

Yield: 12 egg rolls
Preparation: 25 minutes
Cooking: 20 to 25 minutes total
Air fryer: 375°F/190°C

Ingredients

1 teaspoon neutral oil, plus more for coating
12 ounces ground chicken
2 teaspoons grated fresh ginger
2 garlic cloves, minced
4 cups shredded cabbage-and-carrot slaw
3 scallions, sliced
2 tablespoons low-sodium soy sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
12 refrigerated egg-roll wrappers
Water for sealing

Method

Heat 1 teaspoon oil in a skillet over medium-high. Add chicken and cook in small crumbles until no pink remains and several portions reach 165°F/74°C. Add ginger and garlic and stir for 30 seconds.
Add slaw and cook 4 to 6 minutes until tender and the pan looks dry. Stir in scallions, soy sauce, vinegar, and sesame oil. Spread on a clean plate and cool for 15 minutes.
Place a wrapper like a diamond and spoon about 1/4 cup filling below center. Fold the bottom corner over it, bring both sides inward, and roll snugly. Moisten the last corner with water to seal. Keep unused wrappers under a barely damp towel.
Preheat the air fryer to 375°F/190°C if required. Coat the rolls lightly with oil and arrange seam-side down in one uncrowded layer.
Air-fry in batches for 8 to 12 minutes, turning halfway, until crisp and golden. Rest 5 minutes before eating.

Wrapping and troubleshooting

The filling should be cool and free of pooled liquid. Hot filling softens wrappers; wet filling creates leaks. Do not overfill, and roll firmly enough to remove air pockets without splitting the wrapper. Small tears can be patched with a piece of wrapper moistened at the edges.

Air fryers vary in fan strength and basket size, so check the first batch early. Pale patches usually need a little more oil or exposure to circulating air. Crowding causes uneven browning. Wash hands, utensils, and surfaces after handling raw chicken, and never reuse its plate for cooked filling.

Substitutions and storage

Cooked diced chicken may replace ground chicken; heat the filling through before cooling and wrapping. Ground turkey must also reach 165°F/74°C. Add finely chopped mushrooms with the slaw, cooking until their moisture evaporates. Wonton wrappers are smaller and need different portions and timing.

Refrigerate within 2 hours and use within 4 days. Reheat in the air fryer at 350°F/175°C until the centers reach 165°F/74°C. Freeze cooled rolls in a single layer, then containerize for up to 2 months. Reheat from frozen, extending the time as needed.

Air-Fryer Chicken Egg Rolls