Takeout Style Air Fryer Egg Rolls
Recipe courtesy of Andy Liang for Food Network Kitchen

Takeout-style Air Fryer Egg Rolls

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 1 hr 30 min
  • Yield: 16 egg rolls
We created an air fryer version of egg rolls that’s crisp, savory and satisfying without all the oil of deep frying. We kept the filling classic with shredded cabbage, carrots, and strips of char siu, which you can buy from Chinese barbecue restaurants (you’ll likely see this red-tinged roast pork hanging on hooks in the window). Make a large batch and freeze extras so you can have this Chinese-American takeout favorite as an appetizer any time. They reheat very well in the air fryer. Just be sure to enjoy the egg rolls while still warm — the wrappers will soften as they cool.



  1. Fill a wok or Dutch oven with water and bring to a boil over high heat. Prepare a large bowl of ice water and set aside. Add the cabbage, carrots and 1 tablespoon salt to the boiling water and cook until the cabbage is a vibrant green, about 2 minutes. Using a spider or slotted spoon, transfer the cabbage and carrots to the ice bath to stop the cooking. Remove the cabbage and carrots, squeeze out as much water as possible, and transfer to another large bowl. Add the shrimp to the boiling water and cook until pink and curled, about 2 minutes. Transfer to the ice bath to cool completely, then drain, pat dry and set aside. Discard the water from the wok and dry thoroughly.
  2. Heat the vegetable oil in the wok or Dutch oven over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and garlic starts to color, about 20 seconds. Add the char siu and cook, stirring often, until warmed through and starting to caramelize, about 2 minutes. Add the Shaoxing wine and cook, scraping any browned bits from the bottom of the wok, until mostly evaporated, about 1 minute. Stir in the oyster sauce, soy sauce, sugar, and white pepper until combined. Add the cabbage, carrots and 3/4 teaspoon salt and toss until combined. Drain in a large colander set over a large bowl and let cool for 10 minutes.
  3. Meanwhile, mix the cornstarch with 1 tablespoon cold water in a small bowl until smooth. Spray a rimmed baking sheet with canola oil spray; set both aside.
  4. Place an egg roll wrapper on a work surface with one corner facing you. Add a heaping 1/3 cup of the drained filling to the bottom half of the wrapper and arrange 3 shrimp across the top. Brush the 2 edges of the wrapper farthest away from you with the cornstarch slurry. Pick up the corner closest to you and wrap it over the filling. Bring the left and right corners in toward the filling and roll up, sealing the edges tightly. Transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers while keeping the finished egg rolls and remaining wrappers covered with damp paper towels.
  5. Working in batches, add the egg rolls in a single layer to the basket of a 6-quart air fryer, spacing them apart, and spray the tops with canola oil spray. Cook at 350 degrees F until the wrapper is golden brown and blistered with bubbles, about 10 minutes. Flip the egg rolls and spray the tops with canola oil spray. Cook until evenly golden brown and blistered all over, about 8 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly to avoid burning your mouth. Serve with sweet chili sauce or duck sauce.

Cook’s Note

To reheat any leftover egg rolls, add the cold fried egg rolls in a single layer to an air fryer basket, spacing them apart. Lightly spray the tops with canola oil spray and cook at 350 degrees F, flipping halfway through, until crispy, about 10 minutes. You can buy char siu from Chinese barbecue restaurants and some Asian markets. Alternatively, substitute ground meats, such as pork, chicken or turkey; brown it first in the vegetable oil before adding the garlic and ginger. You can freeze the ungreased and uncooked egg rolls in a single layer, spaced apart, on a plate or baking sheet. Transfer to an airtight container and freeze for up to 2 months. Cook from frozen, following the reheating directions.