About this recipe

Crispy, golden egg rolls packed with seasoned ground pork, cabbage, and vegetables — made effortlessly in the air fryer for that satisfying crunch without the mess of deep frying. A family-favorite appetizer that's just as good as your favorite takeout.

Instructions

1. 1

   Heat a large skillet over ^[medium-high heat]. Add the ground pork and cook, breaking it apart, until no longer pink, about 4–5 minutes. Add the garlic and ginger and cook for 30 seconds until fragrant. Stir in the shredded green cabbage and carrots and cook for 2–3 minutes until slightly softened. Add the soy sauce, sesame oil, and black pepper. Toss to combine, then remove from heat and let the filling cool for 5–10 minutes. Drain any excess liquid.

2. 2

   Lay an egg roll wrapper on a clean surface in a diamond orientation. Place about 3 tablespoons of filling in the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in the two side corners snugly. Roll upward tightly, brushing the top corner with beaten large egg to seal. Repeat with remaining wrappers and filling.

3. 3

   Preheat your air fryer to ![390°F] for 3 minutes. Lightly brush or spray each egg roll with vegetable oil on all sides. Arrange egg rolls in a single layer in the air fryer basket, seam-side down, leaving space between each one. Air fry at ![390°F] for 7 minutes, flip with tongs, then cook for another 5–7 minutes until deep golden brown and crispy.

4. 4

   Transfer egg rolls to a plate and let rest for 2 minutes before serving — they'll be very hot inside. Serve with sweet chili sauce, sweet chili sauce / soy sauce for dipping.