Air Fryer Rice Paper Egg Rolls (Busy-Mom Approved)
Light and crispy appetizer that is packed with flavors, these Air Fryer rice paper egg rolls are easy to make and so delicious!
Servings: 6
Equipment
Ingredients
- 6 pieces rice paper
- 1 egg beaten, for egg wash (or oil)
Ground Pork Filling
- 1/2 lb Ground Pork
- 2 tbsp coconut aminos
- 2 tbsp Shaoxing wine
- 1/2 tsp salt or to taste
- 1 inch fresh ginger minced
- 2 stalks green onion chopped
- 6 oz Coleslaw mix or shredded cabbage optional
Instructions
For the Filling:
- If using vegetables - in a pan, heatp 1 tbsp of cooking oil. Sautte the cabbage mix wit 1/4 of salt or to taste until soft.
- Mix the cooked veggies togehter with the ground pork.
- Season with the coconut aminos, Shaoxing wine, ginger, green onion, and the rest of the salt (or to taste)
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, until the pork filling reaches 160 F inside.
- 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: Cook ahead and reheat
Air fry the egg rolls until the filling reaches 160 F, let them cool, and refrigerate. When ready to serve, air fry at 400 F for 4–5 minutes until hot and 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. Air fry from frozen, adding a few extra minutes, until the filling reaches 160 F.
Air fry the egg rolls until the filling reaches 160 F, let them cool, and refrigerate. When ready to serve, air fry at 400 F for 4–5 minutes until hot and 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. Air fry from frozen, adding a few extra minutes, until the filling reaches 160 F.
* Line air fryer basket with parchment paper to prevent any sticking. Rice paper can tear easily so if it sticks to the frying basket it will tear apart.