Recipes

Air Fryer Egg Rolls

These Air Fryer Egg Rolls are ideal to make as an easy and delicious appetizer. They contain a delightful blend of carrots, cabbage and sauce that is air-fried to golden perfection. There’s also the option to add in shredded chicken or turkey - perfect for using up those holiday leftovers!

Serves

8

Prep Time

10 min

Cook time

20 min

Made with

Sliced Carrots, 14.5 oz.

Sliced Carrots, 14.5 oz.
Where To Buy

Ingredients

  • 1 tablespoon avocado oil or olive oil

  • 2 cups shredded green cabbage

  • 4 green onions (thinly sliced and separating out the green tops from the white bulbs)

  • 1 can (14.5 oz.) Libby’s Sliced Carrots (drained and cut into slices)

  • 1 cup shredded cooked chicken or leftover cooked turkey (optional)

  • 1 tablespoon sauce of your choice (soy sauce, tamari, or coconut aminos)

  • 1 teaspoon Sriracha

  • 1 package of 6-inch wide egg roll wrappers

  • Cooking spray

  • 1/4 cup sweet chili sauce (for serving)

Instructions

  1. Heat oil in large skillet over medium heat. Add shredded cabbage and green onion white bottoms; saute 3 minutes. Stir in carrots and optional chicken or turkey; saute 2 more minutes. Stir in sauce of your choice and Sriracha then remove from heat.

    Place one wrapper like a diamond towards you. Spoon about ⅓ to ½ cup of the filling onto the bottom corner of the wrapper. Fold bottom corner over filling, then fold in sides, and roll up tightly. Use a little water to seal the top corner of the wrapper. Repeat with the remaining mixture to make 8 rolls in total.

    Preheat air fryer to 350°F. Lightly spray both sides of egg rolls with cooking spray then arrange them in a single layer in air fryer basket. Make sure they are not touching or overlapping.

    Cook for 10-12 minutes, turning halfway through, until golden brown and crispy.

    Let cool in air fryer basket for 2 minutes before removing and placing onto a serving plate. Garnish with green onion tops and serve with sweet chili sauce for dipping.

    Green Onion Note: Use the whole green onion and separate the green tops from the white bulbs. You should end up with about 1/4 cup green tops and 1/4 cup white bottoms. We sauté the white slices and save the green slices for garnishing.