Air Fryer Chicken Egg Rolls Recipe or Pork Egg Rolls | @BestRecipeBox

Air Fryer Egg Rolls

Course: Appetizer, Main Course, Side Dish
Cuisine: Air Fryer, American, Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 516 kcal

There’s lots of valuable info and photo tutorials in the full recipe write up. Please try to read it in order to have the best cooking results. The magic ingredient to these egg rolls is the fish sauce, don't be scared! When you taste it you'll pleased with the rich flavor. For the Hoisin-Peanut dip: Some hoisin sauces are thicker than others. Adjust the water amount in the recipe to your desired dip consistency.

Feel free to substitute whatever ground meat you prefer (pork, turkey, beef, etc...)




  • 1 pound ground chicken *see head note
  • 2 Tablespoons vegetable oil
  • 3 cloves garlic , minced or crushed
  • 1 teaspoon freshly grated ginger root , optional
  • 1 Tablespoon soy sauce (or fish sauce for more flavor)
  • 1/2 teaspoon sesame seed oil
  • 1/2 teaspoon kosher salt , or to taste
  • freshly grated black pepper
  • 2 cups cabbage , shredded thin
  • 1/2 cup grated carrot , (about 1 medium carrot)
  • 3 green onions , small chopped
  • 1 large egg
  • 1 package egg roll wrappers or sometimes called "spring roll pastry" wrappers in the freezer section of market.
  • oil or oil spray , for coating rolls


  • 1/2 cup hoisin
  • 1/4 cup peanut butter
  • chili hot sauce or Sriracha Sauce (optional)
  • 1/2 teaspoon sesame oil , or to taste
  • 2 teaspoons vinegar , or to taste
  • about 1/2 cup water , or to preferred dip consistency


Make Egg Roll Filling

  1. Heat a pan over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 1-2 minutes or until the chicken is lightly browned.

  2. Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

Make the Hoisin-Peanut Dip

  1. While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Roll & Air Fry

  1. Using egg roll wrappers or spring roll wrappers, add about 1-2 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling (watch the video and look at the photos in the post above to see how to roll even and tight rolls).

  2. Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls. Brush or spray rolls with oil to coat

  3. Air Fry 380°F for 15 minutes, flipping halfway through. Cook until the wrapper is crispy and browned. If you use the larger wrapper cook a little longer so that all the layers can cook through to avoid being tough and chewy. 

  4. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Recipe Video