Air Fryer Egg Rolls

Method18 steps · about 45 min

1. 1

   Step 1: Prepare the vegetables: mince the garlic (1), grate the ginger (1 tbsp), shred the carrot (1 medium) and green cabbage (3 cups), and chop the scallions (3).

   Uses 1 minced garlic clove · 1 tbsp grated fresh ginger · 1 medium shredded carrot · 3 chopped scallions · 3 cups shredded green cabbage

2. 2

   Step 2: Heat the 1 tbsp olive oil in a large skillet over medium heat. Add the 1 lb ground pork and break it apart with a spatula as it cooks.

   Uses 1 tbsp olive oil · 1 lb ground pork

3. 3

   Step 3: Continue cooking the same pork for about 6–8 minutes, breaking up lumps, until cooked through and reaching 71°C (160°F) internally.

   Uses Same pork and measured olive oil from step 2

4. 4

   Step 4: Add all the prepared garlic, ginger, carrot, scallions and cabbage to the cooked pork. Cook for another 3–4 minutes, stirring regularly, until the cabbage wilts and softens.

   Uses Complete cooked pork from step 3 · All vegetables prepared in step 1

5. 5

   Step 5: Stir the 1 tbsp soy sauce and 1 tbsp rice wine vinegar into the pork and vegetables. Remove the filling from the heat and let it cool.

   Uses Complete pork-and-vegetable mixture · 1 tbsp soy sauce for filling · 1 tbsp rice wine vinegar

6. 6

   Step 6: Wait until the prepared filling is no longer steaming hot before wrapping. Set up a dry work surface and a small bowl of water for moistening the wrapper edges.

   Uses Complete filling cooling before wrapping · A little water for moistening wrapper edges

7. 7

   Step 7: Put one egg-roll wrapper on the dry work surface with a corner facing you. Put about ¼ cup of cooled filling in the centre.

   Uses 1 of the 12 wrappers for this first roll · About ¼ cup cooled filling for this one roll

8. 8

   Step 8: Moisten the edges of this wrapper with a little water. Fold the side corners over the filling, then roll away from you into a tight, sealed cylinder.

   Uses One filled wrapper being sealed · A little water for sealing this wrapper

9. 9

   Step 9: Put the first sealed roll on a plate. Repeat with the remaining 11 wrappers, using about ¼ cup cooled filling for each, to make 12 rolls. Set aside any filling left over.

   Uses First sealed roll · Remaining 11 of the original 12 wrappers · About ¼ cup for each remaining roll; total remaining filling amount unspecified · A little water as needed to seal remaining rolls

10. 10

    Step 10: Choose one cooking method for the assembled rolls: follow steps 11–14 to air-fry, or steps 15–17 to pan-fry instead.

    Uses Complete 12-roll batch; choose one cooking route

11. 11

    Step 11: For the air-fryer route, put a batch of assembled rolls into the basket. Lightly brush or spray them with oil.

    Uses A basket-sized batch of assembled rolls · Light coating of brushing or spray oil; amount unspecified

12. 12

    Step 12: Arrange this basket batch in a single layer without stacking or touching, so air can circulate around each roll.

    Uses Same basket-sized batch of rolls

13. 13

    Step 13: Check that this batch has a thin, even coating of oil. Leave the remaining assembled rolls on their plate for later batches.

    Uses Same spaced basket batch

14. 14

    Step 14: Air-fry this batch at 350°F (175°C) for 6–7 minutes. Flip the rolls, lightly brush or spray the newly exposed side with oil, then cook for another 4–5 minutes until golden and crisp. Repeat the basket and cooking steps for any remaining assembled rolls.

    Air-fry first side, then flip and cook 4–5 minutes more · 7 minUses Same batch ready to air-fry · Light coating of oil for the newly exposed side; amount unspecified

15. 15

    Step 15: For pan-frying instead of air-frying, add enough oil to a high-sided skillet to reach about ½ inch up the sides. Heat the oil over medium-high heat to 350°F (175°C).

    Uses Pan-frying oil to about ½-inch depth; amount depends on the pan

16. 16

    Step 16: Add a batch of assembled uncooked rolls to the hot pan-frying oil. Fry for 3–4 minutes, turn, and fry for another 3–4 minutes until golden on both sides. Repeat with remaining rolls as needed.

    Uses A pan-sized batch from the 12 assembled rolls · Same heated pan-frying oil

17. 17

    Step 17: Lift the pan-fried rolls out of the oil and drain briefly on paper towels.

    Uses Same cooked batch from the pan-fry alternative

18. 18

    Step 18: Serve the golden, crisp rolls promptly as each batch finishes. Offer duck sauce, plum sauce or soy sauce for dipping, if desired.

    Uses Cooked air-fryer batch, if following the air-fryer route · Cooked pan-fried batch, if following the alternative route · Optional duck sauce for dipping; unmeasured · Optional plum sauce for dipping; unmeasured · Optional soy sauce for dipping; unmeasured