Air Fryer Vegan Egg Rolls
Add Preferred SourceI’ve always loved a good egg roll, and these Air Fryer Vegan Egg Rolls with their perfectly crispy golden shells and savory vegetable filling are honestly one of the best things to come out of my air fryer. They’re packed with tender cabbage, mushrooms, carrots, green onions, fresh ginger, and garlic, all seasoned with sesame oil and soy sauce. It’s the kind of appetizer nobody can ever stop at just one.
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I make these for game day parties, potlucks, and movie nights because they’re always the first appetizer grabbed from the table. The air fryer cooks them faster than the oven and without the mess of deep frying, making them a total go-to when I need something impressive and fast. Store leftovers in the fridge for 3 to 4 days and reheat in the air fryer to bring that crispy shell right back.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Vegan Egg Rolls with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these homemade vegan egg rolls is easier than you think. Here’s a simple, step-by-step guide to get them perfectly every time:
Sauté the Aromatics
Heat a non-stick skillet over medium heat and add sesame oil, or if you prefer, use a neutral oil that allows the ginger and garlic to shine without altering their flavor. When the oil starts to shimmer, stir in the minced fresh ginger and garlic. Cook for about 2 minutes, stirring constantly to prevent the garlic from burning, until both ingredients are fragrant.
I love using this non-stick skillet for recipes like this because it heats evenly, prevents sticking, and makes cooking ginger and garlic effortless, letting me enjoy fragrant flavor without any fuss.
Cook the Veggie Filling
Add the sliced green cabbage, mushrooms, green onions, and carrot to the same skillet along with the soy sauce. Cook the vegetable mixture for about 5 minutes, stirring frequently, until the vegetables are tender but still slightly crisp, as they will continue to cook in the air fryer. A sharp mandoline slicer makes getting those thin, even cuts on the cabbage and carrots much faster.
A silicone spatula is perfect here because it’s heat-safe, gentle on my pans, and makes stirring and scraping every last bit of soy sauce effortless.
Assemble the Egg Rolls
Lay an egg roll sheet flat on a clean surface with one corner pointing toward you. Spoon about 3 tablespoons of the vegetable filling near the bottom corner and top it with a few fresh cilantro leaves. Fold the bottom corner up over the filling, then fold in the left and right corners, and roll tightly upward until fully wrapped. Seal the edge with a bit of water using your fingertip.
I use a pastry brush to seal the prepared egg rolls because it spreads just the right amount of water along the edge, so they stay perfectly tight and crisp in the air fryer without unraveling.
Air Fry Until Golden and Crispy
Place the egg rolls seam-side down in your air fryer basket in a single layer without overlapping, making sure they have a little space between each one so the hot air can circulate properly and crisp them evenly on all sides.
Spray them lightly with cooking spray or oil, and bake at 180ºC (356°F) for 6–8 minutes, flipping halfway, or until the shells are crispy and golden brown. Cook in batches if necessary to prevent overcrowding and get perfect results every time.
Keep an eye on them toward the end, as air fryer models can vary. This instant-read thermometer can help confirm the cooked filling is fully heated, especially if you’re starting from cold.
Serve With Sweet and Sour Sauce
Transfer to a plate lined with paper towels and serve immediately with a small bowl of sweet and sour sauce or your favorite dipping sauce on the side. They’re best enjoyed straight from the air fryer while the shell is at its crispiest, so you can savor all the flavors. Enjoy!
Ingredients
- 12 vegan egg roll sheets
- 1 tablespoon sesame oil
- 1 tablespoon ginger root minced
- 2 garlic cloves minced
- ¼ green cabbage head thinly sliced
- 1 cup mushrooms thinly sliced
- ½ green onions thinly sliced
- 1 carrot thinly sliced
- 2 tablespoons soy sauce
- Cilantro
- Sweet and sour sauce
Instructions
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s hot, add the ginger and garlic, and cook for a couple of minutes.1 tablespoon ginger root, 2 garlic cloves, 1 tablespoon sesame oil
- Add the cabbage, mushrooms, green onions, carrots, and soy sauce, and cook for 5 minutes, stirring frequently. The veggies should be tender but not soft yet.¼ green cabbage head, 1 cup mushrooms, ½ green onions, 1 carrot, 2 tablespoons soy sauce
- To assemble the spring rolls, place about 3 tablespoons of the veggie mixture in the lower bottom corner of a spring roll sheet, add the cilantro, roll it up, fold in the sides, and continue rolling up until a full roll is formed. Seal the edges with a bit of water.12 vegan egg roll sheets, Cilantro
- Arrange the spring rolls on the air fryer basket, spray them with oil, and bake for 12 minutes, or until crispy and golden brown.
- Serve with the sweet and sour sauce.Sweet and sour sauce
Notes
- Don’t overcook the filling: Remove the veggies from the heat when they’re just tender with a slight bite. They’ll soften further inside the egg roll, and overcooked filling ruins the crunch.
- Roll them tight: A loose roll lets steam escape unevenly, which can make it burst or unfold while cooking. Keep it firm and seal the edges with water to hold everything together.
- Use enough oil spray: Generously coat the shells with cooking spray before air frying. This gives them that deep golden color and crunchy texture without deep frying.
- Don’t overcrowd the basket: Cook in batches so hot air can circulate each egg roll. Crowding them makes them steam instead of crisp, and the shells won’t turn as golden.
- Flash freeze for easy storage: If you’re making a big batch to freeze, spread the cooked and cooled egg rolls on a baking sheet and freeze for an hour before moving them to a freezer bag. This prevents sticking, so you can grab just a few at a time.
- Reheat in the air fryer: Skip the microwave and reheat in the air fryer for 3–4 minutes. It restores the shells’ fresh crispiness while keeping the filling moist.
Nutrition
How to Store Leftovers
Let the egg rolls cool completely before storing, then place them in an air-tight container like this one and refrigerate for up to 3-4 days. When you’re ready to eat, pop them back in the air fryer for a few minutes to bring the shells back to life since the microwave will make them soggy.
For longer storage, freeze the cooked egg rolls in a single layer on a baking sheet lined with parchment paper until solid, then transfer to a freezer-safe bag or container for up to 2 months. You can air fry them straight from frozen, just add a few extra minutes to the cook time, and they’ll crisp right back up.
What to Serve With Air Fryer Vegan Egg Rolls
Sweet and sour sauce is a natural pairing, but low-sodium soy sauce with a little chili oil stirred in is another great option if you want something with a bit of heat. Tofu fried rice or a simple vegan coleslaw on the side turns these into a full meal without a lot of extra effort.
They also work really well as part of a larger spread. Serve them as an appetizer alongside dumplings, edamame, or spring rolls if you’re putting together an appetizer table, and add a few dipping sauces, including sweet chili sauce, so guests can mix and match.
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