Step 1 of 6
Air Fryer Egg Rolls
In a large skillet over medium heat, add the olive oil and ground pork. Break apart the meat with a spatula as it cooks. Cook until cooked through, 6–8 minutes.
Step 2
Add the garlic, ginger, carrots, scallions, and cabbage. Cook, stirring regularly, until the cabbage wilts and softens, 3–4 minutes.
Step 3
Season the filling with soy sauce and rice vinegar, then remove from the heat and allow to cool. The filling can be made in advance.
Step 4
Place an egg roll wrapper on a dry surface with one corner pointing toward you (like a diamond). Place about ¼ cup of filling in the centre. Dip fingers in water and run around the edges of the wrapper. Fold the edges over the centre and roll away from you to form a tight cylinder. Repeat to make at least 12 egg rolls.
Step 5
Place the egg rolls in the air fryer basket in a single layer without stacking or touching. Spray or brush lightly with oil.
Step 6
Air fry at 175°C/350°F for 6–7 minutes, then flip the egg rolls and brush the other side with oil. Cook for a further 4–5 minutes until golden brown and crispy. Serve immediately with dipping sauces.
