Vegan Egg Rolls Air Fryer

These Vegan Egg Rolls Air Fryer is made with egg roll wrappers, cabbage, carrots, garlic and ginger and air fried to perfection.

These egg rolls tastes like the real deal. Once you assemble the Vegetable Egg Rolls, you will have the option to fry them, bake them, or air fry them. These egg rolls are crispy on the outside with a delicious soft filling that will fill your taste buds in the best way. Watch the video and learn how to make these egg rolls that taste better than take out. You can buy the egg roll wrappers in the freezer section by the produce or the ethnic food section. Avoid at all costs buying the refrigerated egg roll wrappers because they soften up very quickly. The right kind of wrappers are the super thin ones. The good brands to try are “little Chef” and “Spring Home.”

If you love this recipe, feel free to try my Vegan Scallion Pancakes or my Vegan Wraps.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Vegan Egg Rolls Air Fryer
• Food safety

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Egg roll wrappers
• Cabbage
• Carrots
• Sesame oil
• Ginger
• Garlic
• Soy sauce
• Scallions
• Rice vinegar
• Maple syrup
• Red pepper flakes

See recipe card for quantities.

Instructions

Cook the filling. In a large skillet on medium heat, add sesame oil in a skillet and wait for the oil to shimmer. Stir in the cabbage, carrots, garlic and ginger. Cook for 3 minutes, then pour in the soy sauce. Stir and remove from heat.

Assemble the egg rolls. Add two tablespoons of the cabbage mixture on a sheet of egg roll wrapper. Fold bottom corner over filling and then fold the side corners. Bruch the top corner with water and roll the wrap tightly to enclose the filling. Brush the entire egg roll with vegetable oil.

For stovetop: In a large heavy Dutch Oven or cast iron, heat vegetable oil until the oil reaches 350°F. Carefully place 4-6 egg rolls in the hot oil, adjusting the heat. Fry for 5-8 minutes, flipping the rolls until crispy.

For oven: Brush olive oil over the egg rolls and place on a baking sheet that has been sprayed with non-stick cooking spray. Bake at 400°F for 15-20 minutes.

Air Fryer: Air fry for 10 minutes at 400°F, flipping once halfway. 

Make the dipping sauce. Combine the soy sauce, vinegar, maple syrup and red pepper flakes.

Hint: Make sure to either brush egg roll with oil or spray with olive oil spray.

Substitutions

Egg roll wrappers: You can find this int he refrigerated section of the produce aisle at your local grocery store. If not, you should try a local asian grocery store.

Cabbage: This is not to be confused with iceberg lettuce. You can buy green or purple cabbage as they both work well.

Carrots: This will give the egg rolls a nice crunch.

Ginger: I love using fresh ginger and cutting them into tiny little peices.

Dipping Sauce: You can make any variation of the dipping sauce that you would like. If you aren't a fan of vinegar, feel free to skip it and use lime juice instead. As for the red pepper flakes, feel free to add more if you like the spice.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add more chili pepper flakes in the dipping sauce.
• Deluxe - serve with any store bought asian sauce instead for dipping.
• Kid friendly - add crushed wonton chips in the filling.

Check out my Vegan Gazpacho or my Vegan Chipotle Cheese Sauce.

Equipment

Equipment can have a big impact on how a recipe turns out. I used my Instant Pot with the air frying feature but I hear the Ninja Air fryer works well too.

Storage

This will be good in the refrigerator for 2-3 days, or frozen for up to three months. I would freeze them before air frying to preserve them.

Top tip

Make sure to either brush egg roll with oil or spray with olive oil spray. This will prevent the egg rolls from burning.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.