Air Fryer Chicken Egg Roll Recipe

So, you’ve got that craving, right? That deep, delicious longing for something crispy, savory, and utterly satisfying, but your energy levels are currently “barely functioning human”? Been there, friend. Many, many times. Today, we’re unleashing the beast (aka your air fryer) to whip up some Air Fryer Chicken Egg Rolls that are so good, you’ll wonder why you ever ordered takeout. Seriously, this is gonna be fun!

Why This Recipe is Awesome

Okay, let’s be real. We all love the idea of fancy cooking, but sometimes you just want maximum flavor for minimum fuss. And that, my friend, is where these chicken egg rolls swan in like the culinary hero you never knew you needed. First off, it’s an **air fryer recipe**, which basically means “fried deliciousness without a vat of oil.” Your future self (and waistline, maybe) will thank you.

Plus, it’s pretty much **idiot-proof**. I’ve successfully made these, and trust me, if I can do it without setting off the smoke alarm, you’re golden. The prep is minimal, the cook time is quick, and the result? A perfectly crispy, savory bite of joy that’s way healthier than deep-fried. Win-win-win, if you ask me!

Ingredients You’ll Need

• Cooked Chicken: About 2 cups, shredded. Leftover rotisserie chicken is your best friend here. Don’t have any? Boil a breast or two, or be fancy and sauté some.
• Coleslaw Mix: 3-4 cups (about one 14-oz bag). Yep, the pre-shredded stuff. Don’t judge, it saves time!
• Green Onions: 3-4, chopped. For that fresh, oniony zing.
• Ginger: 1 tablespoon, grated. Fresh is best, but the stuff in a jar works too if you’re feeling lazy (no judgment!).
• Garlic: 2 cloves, minced. Because everything is better with garlic. Duh.
• Soy Sauce: 2 tablespoons. The regular kind, low-sodium if you’re watching your salt.
• Sesame Oil: 1 teaspoon. A little goes a long way for that authentic flavor.
• Rice Vinegar: 1 tablespoon. For a tiny bit of tang.
• Egg Roll Wrappers: 1 package (about 12-18 wrappers). Find ’em in the refrigerated section near the produce.
• Egg: 1, beaten. This is your “glue.” Don’t skip it unless you want your egg rolls falling apart.
• Cooking Spray: Avocado, olive, or whatever you usually use for your air fryer.
• Dipping Sauce: Sweet chili, duck sauce, sriracha mayo – your choice! (Because what’s an egg roll without a dip?)

Step-by-Step Instructions

1. Prep the Filling: In a large bowl, combine your shredded chicken, coleslaw mix, chopped green onions, grated ginger, and minced garlic. Give it a good toss to mix everything up.
2. Sauce it Up: In a small separate bowl, whisk together the soy sauce, sesame oil, and rice vinegar. Pour this glorious liquid over your chicken and veggie mix. Stir well until everything is evenly coated.
3. Wrap ‘Em Up: Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing towards you). Place about 1/4 cup of the filling just below the center of the wrapper. Don’t overfill, unless you enjoy a culinary challenge!
4. Fold and Roll: Fold the bottom corner up over the filling. Then, fold in the left and right corners towards the center. Now, firmly roll the wrapper upwards from the bottom. Before you get to the very end, brush a little of your beaten egg onto the top corner to seal it tight. Press gently to secure.
5. Preheat and Spray: Preheat your air fryer to 375°F (190°C) for about 3-5 minutes. While it’s heating, lightly spray your rolled egg rolls with cooking spray on all sides. This helps with that beautiful golden crisp!
6. Air Fry to Perfection: Place 3-4 egg rolls in a single layer in your air fryer basket, making sure not to overcrowd them. You might need to do a few batches. Cook for 8-12 minutes, flipping halfway through, until they’re golden brown and wonderfully crispy.
7. Serve Hot: Remove from the air fryer and let them cool for a minute or two (they’ll be molten hot!). Serve immediately with your favorite dipping sauce. Repeat with remaining egg rolls and try not to eat them all before everyone else gets one. Good luck!

Common Mistakes to Avoid

• Overfilling the Wrappers: Look, I get it, more filling = more yum. But too much filling means they’ll burst open in the air fryer, creating a delicious but messy explosion. Stick to the 1/4 cup.
• Not Sealing Properly: If you skip that egg wash “glue,” you’re basically inviting your egg rolls to unravel during cooking. Don’t let them commit hara-kiri in your air fryer. Seal ’em good!
• Overcrowding the Air Fryer: This isn’t a clown car, people! Air fryers need space for the hot air to circulate. Overcrowd, and you’ll get soggy, unevenly cooked egg rolls instead of crispy perfection. Be patient and cook in batches.
• Forgetting the Cooking Spray: Thinking you don’t need a little oil for crispiness? Rookie mistake. That light spritz of oil is what gives them that glorious golden-brown, crispy exterior without deep-frying. Don’t be shy!
• Eating Them All Yourself: Okay, maybe not a “mistake,” but definitely bad for sharing. (Just kidding… mostly.)

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No worries, we can totally get creative here:

• Protein Swap: Not a chicken fan? No problem! Cooked ground pork, shrimp, or even firm tofu (pressed and crumbled) would be fantastic. Pulled pork leftovers? Yes, please!
• Veggie Power-Up: Feel free to add finely diced mushrooms, water chestnuts for crunch, or shredded carrots. Just make sure everything is pretty finely chopped so it cooks evenly and doesn’t tear the wrapper.
• Spice it Up: Want some heat? A dash of sriracha or red pepper flakes in the filling will give it a nice kick. Go on, live a little!
• Wrapper Wonders: While egg roll wrappers are classic, spring roll wrappers *might* work in a pinch, but they’re often thinner and more delicate, so handle with care. You could also make these into “egg roll bowls” and just serve the filling over rice – no wrapping needed!

FAQ (Frequently Asked Questions)

• Can I use raw chicken? Nope, absolutely not! Your chicken needs to be fully cooked and shredded before it goes into the filling. The air fryer cooks the wrapper, not the raw meat inside. Food safety first, folks!
• How do I store leftovers? If you *actually* have leftovers (a rare phenomenon, IMO), store them in an airtight container in the fridge for 2-3 days.
• How do I reheat them? The air fryer is your best friend again! Pop them back in at 350°F (175°C) for 3-5 minutes until crispy and heated through. Microwaving them will turn them sad and soggy, and we don’t want sad egg rolls.
• Can I make these ahead of time? You bet! You can assemble the egg rolls, spray them, and then refrigerate them on a parchment-lined tray for a few hours before air frying. Don’t leave them too long, or the wrappers might get soggy.
• My egg rolls aren’t getting crispy, what gives? A few culprits: too much filling, not enough oil spray, or overcrowding the basket. Make sure they have space, a good spritz, and aren’t packed like sardines. Also, check your air fryer temperature – sometimes they can vary.
• Is this actually healthier than deep-fried? Oh, heck yes! You’re using a fraction of the oil, meaning significantly fewer calories and less fat. All the crispy goodness, none of the guilt (well, less guilt).

Final Thoughts

So there you have it, folks! Your new go-to recipe for when you’re craving something amazing without committing to an all-day kitchen marathon. These Air Fryer Chicken Egg Rolls are ridiculously easy, seriously tasty, and definitely a crowd-pleaser (if you decide to share, that is).

Now go forth, preheat that air fryer, and create some culinary magic. You’ve totally got this! And hey, don’t forget to pat yourself on the back for being awesome. You’ve earned it!