If you love crispy appetizers but don’t have the time (or patience) to deep fry, these air fryer rice paper egg rolls are for you. They’re light, crunchy, and packed with flavor—crispy on the outside, creamy and savory on the inside—all with minimal oil and minimal effort.

a plate of air fried rice paper spring rolls with a dish of chili oil on the side. There are some scallions on top.


They come together fast, use simple ingredients, and are perfect for weeknights, playdates, or last-minute guests.

Rice paper is something I grew up eating in China. My family often used it to wrap fresh vegetables into simple spring rolls, usually served with a garlicky soy dipping sauce—the same one I use in my Chinese garlic eggplant recipe.

After moving to America, I fell in love with egg rolls. They’re similar to spring rolls, but dipped in egg and fried until irresistibly crispy. That’s what inspired this recipe: my own take on egg rolls, made lighter and easier in the air fryer using rice paper.

There’s a reason rice paper has been making a comeback all over social media lately. It’s versatile, naturally gluten-free, and turns incredibly crispy with very little oil—especially in the air fryer.

A plate full of crispy golden brown egg rolls sprinkled with chopped green onion, and served with chili garlic sauce. There is a bite in one of them.

What Fillings Are the Best for Egg Rolls

From what I have seen growing up watching my family make egg rolls, fillings are endlessly customizable. Some classic options include ground pork, chopped shrimp, cabbage, vermicelli noodles, or any combination you love.

For a vegetarian version, thinly sliced seared tofu paired with fresh vegetables works beautifully.

The key is balance. I prefer a half-vegetable, half-protein ratio—it gives you crunch from the veggies and a tender or creamy texture from the meat or seafood.

One important rule: keep the filling relatively dry. Excess moisture can make the rice paper soggy or cause it to tear during cooking. If needed, squeeze out as much liquid as possible before wrapping.

Why the Air Fryer Is the MVP Here

The air fryer gives you that golden, crispy texture without deep frying. Hot air circulates evenly, so the rice paper crisps up beautifully while the filling stays juicy.

In about 10 minutes, you’ve got egg rolls that taste fried—without the mess or extra oil.

If you love crispy foods but want a lighter option, the air fryer is the way to go. (You can find more of my air fryer recipes here.)

How to Make Air Fryer Eggrolls

Step by step instruction for making air fryer rice paper egg rolls - Dip the rice paper in luke warm water, and gently rotate it a few times until it becomes slightly soft.
Dip the rice paper in luke warm water, and gently rotate it a few times until it becomes slightly soft.
Step by step instruction for making air fryer rice paper egg rolls - Prepare the eggroll filling.
Prepare the eggroll filling.
Step by step instruction for making air fryer rice paper egg rolls - Place the filling in the middle.
Place the filling in the middle.
Step by step instruction for making air fryer rice paper egg rolls - Gently fold from each side.
Gently fold from each side.
Step by step instruction for making air fryer rice paper egg rolls - Once done folding, make sure the last pieces sticks to the roll.
Once done folding, make sure the last pieces sticks to the roll.

Make sure the surface where you place the rolls are slightly damp or greased in order to remove the rice paper rolls easily.

Step by step instruction for making air fryer rice paper egg rolls.
Step by step instruction for making air fryer rice paper egg rolls - Brush the egg wash all around the rolls. You can also use oil.
Brush the egg wash all around the rolls. You can also use oil.
Step by step instruction for making air fryer rice paper egg rolls - Place the rolls in the air fryer without over crowding them.
Place the rolls in the air fryer without over crowding them.
Step by step instruction for making air fryer rice paper egg rolls - Flip the rolls half way (I also like to remove the parchment paper at this step), making them more crispy.
Flip the rolls half way (I also like to remove the parchment paper at this step), making them more crispy.
Step by step instruction for making air fryer rice paper egg rolls - Serve with Chili Garlic Sauce.
Serve with Chili Garlic Sauce.

PArchment paper is optional. These eggrolls tend to stick to my air fryer basket. So I start cooking them with parchment paper then remove them half way to reduce the sticking.

Air frying without the parchment paper can get a better crispiness all around the egg rolls.

That Dipping Sauce Matters

No egg roll is complete without a good dipping sauce. Whether you love spicy, sweet, savory, or tangy, the right sauce takes these egg rolls to the next level.

A few favorites:

  1. Honey Garlic Sauce: I like to add 1 – 2 teaspoon of chili crisp to the mix to bring up that heat level.
  2. Asian Peanut Sauce : The perfect creamy sweet and umami dip to go with the crunchy egg rolls.
  3. Sesame Ginger Dressing
A plate full of crispy golden brown egg rolls sprinkled with chopped green onion, and served with chili garlic sauce.

Busy-Mom Tips for Perfect Egg Rolls

  • Don’t overfill—this can cause the rice paper to burst.
  • Remove as much moisture from the filling as possible.
  • Don’t roll too tightly, or the wrapper can become tough once cooked.
  • Soften the rice paper fully. Dip and rotate it in lukewarm water until pliable; it will continue softening as you work.
  • Handle gently. Wet rice paper is delicate and sticky.
  • Serve immediately. These are best hot and crispy. If needed, reheat in the air fryer for 3–4 minutes to restore crunch.

Get the recipe:Air Fryer Rice Paper Egg Rolls (Busy-Mom Approved)

Yield: 2
Light and crispy appetizer that is packed with flavors, these Air Fryer rice paper egg rolls are easy to make and so delicious!
5 stars (1 review)
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Ingredients

  • 6 pieces ripe paper
  • 1/2 lb Ground Pork
  • 2 tbsp coconut aminos, divided
  • 1/2 tsp salt to taste
  • 12 oz Coleslaw mix or shredded cabbage

Equipment

Instructions 

For the Filling:

  • In a pan, heat up 2 tbsp of cooking oil. Sautte the cabbage mix with 1/2 tsp of salt or to taste and 1 tbsp of coconut aminos until soft.
  • Mix the cooked veggies togehter with the ground pork.
  • Season with 2 tbsp of coconut aminos

Assembling the Egg Rolls

  • Dip the rice paper in luke warm water, and gently rotate it a few times until it becomes slightly soft.
  • Place 1 – 2 tablespoon of filling in the middle of the rice paper.
  • Gently fold from each side. Make sure you are not folding it too tight.
  • Once done folding, make sure the last pieces sticks to the roll.
  • Beat 1 egg and brush the egg wash all around the rolls. You can also use oil.
  • Preheat the air fryer to 400F
  • Place the rolls in the air fryer without over crowding them.
  • Cook for 12 minutes.
  • Flip the rolls half way (I also like to remove the parchment paper at this step), making them more crispy.
  • Serve immediately.

Notes

Make ahead options:
Option 1: Par-cook
Air fry the egg rolls for half the total cook time. When ready to serve, brush with more egg wash or oil and air fry for another 6–8 minutes until crisp.
Option 2: Freeze uncooked
Roll the egg rolls, lightly brush with oil, and wrap each one tightly in plastic wrap before freezing. Rice paper dries out quickly, so oil and plastic wrap help prevent sticking and staling.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang