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5 stars (1 review)

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: 2
Author: Shuang Shuang Liang

Equipment

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

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.