Pork and Vegetable Air Fryer Egg Rolls
These air fryer pork and vegetable egg rolls are a great substitute for their fried alternatives. Dipped in a quick and simple sauce they are a delicious appetizer or even main dish for any meal.
Jump to RecipeEgg rolls are a delicious appetizer, but getting them from a restaurant is always so expensive. Not to mention the added grease from being deep fried. Making egg rolls at home in your air fryer can be a great way to eat healthier and save money.
I love to bulk up my egg rolls with a variety of different thinly sliced vegetables. If you are running short on time or simply hate chopping, you can substitute a bag of pre-cut coleslaw mix for some or all of the vegetables.
Ingredients
- 1 lb ground pork
- 1 onion
- 2-3 carrots
- 1-2 zucchini or yellow squash
- 1/2 head of cabbage
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/3 cup soy sauce
- 1 tbsp vinegar
- 2 tbsp corn starch
- 2 tbsp brown sugar
- 1/4 cup water
How to Make Pork and Vegetable Air Fryer Egg Rolls
Begin by thinly slicing and julienning all the vegetables.
In a large frying pan over medium heat, begin browning the pork. Add the onions and carrots. Season with salt, pepper, garlic, and ginger.
Once the pork is browned, add the cabbage and zucchini, soy sauce, and vinegar. Continue to cook until the vegetables are wilted but not fully cooked (2-3 minutes).
Prepare a space to assemble your egg rolls with a small bowl of water and a clean surface.
Use 2-3 tablespoons of filling for each egg roll. As you go, strain and press out any juices, reserving them for the dipping sauce. Add the wrappers one at a time. Dip a finger in the bowl of water and trace one of the corners of the egg roll wrapper.
Fold in the remaining 3 of the corners around the stuffing then roll tightly towards the wet corner, using it to seal in the stuffing.
Once the egg rolls are shaped, place them in a single layer on the air fryer rack and brush or spray lightly with oil.
Air fry at 400° F for 12-15 minutes, rotating the egg rolls half way through cooking. While the egg rolls cook, use the reserved juices from the filling to make the sauce. Start by putting the juices in a small sauce pan over medium heat.
Add sugar and corn starch to a small bowl. Stir together, then add water and mix until dissolved. Once the juices begin to boil, add the cornstarch mixture and whisk to combine. Remove from the heat once the sauce thickens.
How to Reheat Pork and Vegetable Air Fryer Egg Rolls
When storing extra egg rolls in the fridge or freezer, first make sure they are completely cooled to prevent any steam from making the egg rolls soggy. If you’d like to freeze egg rolls, wrap them in plastic wrap or place parchment paper between layers of rolls in a food container to prevent the egg rolls from freezing together.
Before reheating frozen egg rolls thaw in the refrigerator over night. To reheat refrigerated egg rolls, place in a single layer on your air fryer rack and heat at 325° F for 5-7 minutes.
Pork and Vegetable Air Fryer Egg Rolls
Ingredients
- 1 lb ground pork
- 1 onion
- 2-3 carrots
- 1-2 zucchini or yellow squash
- 1/2 head of cabbage
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/3 cup soy sauce
- 1 tbsp vinegar
- 2 tbsp corn starch
- 2 tbsp brown sugar
- 1/4 cup water
Instructions
- Begin by thinly slicing and julienning all the vegetables.
- In a large frying pan over medium heat, begin browning the pork. Add the onions and carrots. Season with salt, pepper, garlic, and ginger.
- Once the pork is browned, add the cabbage and zucchini, soy sauce, and vinegar. Continue to cook until the vegetables are wilted but not fully cooked (2-3 minutes).
- Prepare a space to assemble your egg rolls with a small bowl of water and a clean surface.
- Use 2-3 tablespoons of filling for each egg roll. As you go, strain and press out any juices, reserving them for the dipping sauce. Add the wrappers one at a time. Dip a finger in the bowl of water and trace one of the corners of the egg roll wrapper.
- Fold in the remaining 3 of the corners around the stuffing then roll tightly towards the wet corner, using it to seal in the stuffing.
- Once the egg rolls are shaped, place them in a single layer on the air fryer rack and brush or spray lightly with oil.
- Air fry at 400° F for 12-15 minutes, rotating the egg rolls half way through cooking. While the egg rolls cook, use the reserved juices from the filling to make the sauce. Start by putting the juices in a small sauce pan over medium heat.
- Add sugar and corn starch to a small bowl. Stir together, then add water and mix until dissolved. Once the juices begin to boil, add the cornstarch mixture and whisk to combine. Remove from the heat once the sauce thickens.