Crispy, golden egg rolls stuffed with savory ground pork, ginger, and wilted cabbage, then air-fried to a shatteringly crunchy finish with a fraction of the oil. Serve hot with duck, plum, and soy dipping sauces for the ultimate takeout-style snack at home.
Cook ModeIn a large skillet over medium heat, warm the olive oil, then add the ground pork. Break the meat apart with a spatula or wooden spoon and cook until cooked through, 6 to 8 minutes.
olive oil
ground porkAdd the garlic, ginger, carrot, scallions, and cabbage. Cook, stirring regularly, until the cabbage wilts down and is soft, another 3 to 4 minutes.
garlic
fresh ginger
carrot
scallions
shredded cabbageSeason the filling with the soy sauce and rice vinegar, then take off the heat and let cool. The filling can be made in advance.
soy sauce
rice vinegarPlace an egg roll wrapper on a dry surface with one point facing you like a diamond. Spoon about 1/4 cup of filling into the middle of the wrapper.
egg roll wrappersDip your fingers in water and run them around the edges of the wrapper. Fold the side corners over the filling, then roll away from you into a tight cylinder. Repeat to form at least a dozen egg rolls.
egg roll wrappersArrange the egg rolls in the air fryer basket in a single layer without touching so air can circulate, then spray or brush them lightly with oil.
oilSet the air fryer to 350°F (175°C) and cook for 6 to 7 minutes. Flip the egg rolls, brush or spray the second side with oil, and cook for another 4 to 5 minutes until golden brown and crispy.
oilServe immediately with duck sauce, plum sauce, and soy sauce for dipping.
duck sauce
plum saucesoy sauceSubstitutions, timing tweaks — anything to remember next time.
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