Print

Crispy Homemade Egg Rolls (Oven Baked or Air Fryer Option)

Two perfectly crispy, golden brown egg roll appetizers served on a white plate with a side of dark dipping sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make restaurant-quality Chinese takeout style egg rolls at home. This recipe delivers a juicy filling and a satisfyingly crispy wrapper, with options for oven baking or air frying for a lighter preparation.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 16 ounces tri-color coleslaw mix (shredded cabbage and carrots)
  • 2 cups cooked chicken, finely chopped or shredded
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sesame oil
  • Salt and black pepper to taste
  • 12 to 15 egg roll wrappers
  • Water, for sealing
  • Vegetable oil, for frying (if deep frying)

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the minced onion and cook until soft, about 3 minutes.
  2. Stir in the garlic and ground ginger. Cook for 30 seconds until fragrant.
  3. Add the coleslaw mix to the skillet. Cook for 3 to 4 minutes, stirring often, until the vegetables are slightly wilted but still have some crispness.
  4. Add the cooked chicken, soy sauce, rice vinegar, and sesame oil. Stir everything together well. Season with salt and pepper to your taste.
  5. Remove the filling from the heat and let it cool slightly before rolling.
  6. Place one egg roll wrapper on a clean, flat surface with one corner pointing toward you (like a diamond).
  7. Spoon about 2 to 3 tablespoons of the cooled filling onto the lower third of the wrapper, leaving space around the edges.
  8. Fold the bottom corner up over the filling. Fold the left and right sides inward over the filling.
  9. Roll the wrapper tightly upward toward the top corner. Moisten the top corner edge with a little water to seal the roll completely. Repeat with the remaining filling and wrappers.
  10. For Frying: Heat vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Fry the egg rolls in batches for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crisp. Remove and drain on paper towels.
  11. For Baking: Preheat your oven to 400°F (200°C). Lightly spray the assembled egg rolls with cooking spray or brush with oil. Bake for 15 to 20 minutes, flipping halfway through, until golden and crisp.
  12. For Air Frying: Preheat the air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray. Cook in a single layer for 8 to 12 minutes, flipping halfway, until golden brown.
  13. Serve immediately with your best dipping sauce for egg rolls.

Notes

  • For a juicier egg roll filling, make sure not to overcook the vegetables; they should retain some bite.
  • These are freezer friendly egg rolls; cool completely, then freeze on a baking sheet before transferring to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
  • If you prefer a different protein, substitute the chicken with ground pork or shrimp for variation in your egg roll filling ideas.

Nutrition

Find it online: https://mistyplate.com/crispy-homemade-egg-rolls-oven-air-fryer/