These Air Fryer Egg Rolls are made with a spiced cabbage filling and a vegan egg roll wrapper. This is a delicious meatless recipe that is easily made in the air fryer for an appetizer to any meal, or as part of a game day table spread.
The Best Part Of the Egg Roll
I have always loved egg rolls. The crispy egg roll wrapper is a fried delight, nice and crunchy, and did I say fried? The filling is great also, but I have never been a fan of any type of meat that is in an egg roll, unless its a homemade egg roll, like this Homemade Veal Egg Roll.
My family loves sauteed cabbage, so the filling in this egg roll is a winner. It is lightly spiced with a touch of sweetness and wrapped tight in the egg roll wrapper. I like to be generous with the filling and I love to crisp these up in the air fryer instead of deep frying.
Using The Air Fryer To Create A Fried Egg Roll Replica
I wasn’t sure how the air fryer would work for crisping up the egg rolls. However, it turned out to be an excellent way to make these egg rolls without the mess of oil in deep fryer. While they aren’t exactly like a deep fried egg roll, they make a great replacement for those wanting to eliminate fried foods.
Air Fried Egg Rolls will brown and crisp up nice. They will stay that way while they are hot, but any leftovers tend to soften. Leftovers are great reheated in the air fryer, but they won’t have the same crispiness that you get when they are first cooked.
Making Vegan Egg Rolls
We have gravitated to a more plant based diet as of late. While keto is great for weight loss and for controlling blood sugar levels (in hubbys case), it is heavy in meat and saturated fats from butter, cream, and cheese. While some of the family is still a meat eating family, for the most part, I eat vegetarian or vegan incorporating more plant based recipes into the mix.
That is what prompted me to try this egg roll recipe. I wanted to try them in the air fryer to see how crispy they would be, and I wanted a cabbage filled roll that was completely vegan.
What You Need To Make This Recipe
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Air Fryer Egg Rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
A vegan egg roll recipe made with spiced cabbage and cooked in the air fryer.
8 cups shredded cabbage
2 small carrots, shredded
1/2 green pepper, finely diced
1 tablespoons extra virgin olive oil
1 tablespoon sesame oil
1/4 cup coconut aminos
1 teaspoon fresh grated ginger
2 cloves garlic
2 green onions (white and green parts)
1/2 teaspoon cinnamon
1/4 teaspoon fennel seeds
1/4 teaspoon cayenne pepper
16 (7 inch square) egg roll wrappers
Olive Oil Pump Spray
Heat the oil in a large non-stick skillet over medium-high heat until hot. Add the green onions, garlic, and ginger. Saute for 2 minutes, or until vegetables begin to soften. Stir in the carrots and cook for 1 minute more. Add the cabbage and toss. Cook and stir for 7 minutes, or until the cabbage has wilted.
Stir in the coconut aminos, cinnamon, fennel seeds, and cayenne pepper. Remove from heat and cool 10 minutes.
Assemble the eggroll by placing 2 tablespoons of cabbage filling near the bottom corner of the eggroll wrapper.
Fold each side of the eggroll wrapper towards the center of the eggroll, covering the filling. Continue to fold and roll the eggroll away from you to form the eggroll.
Place the eggrolls in the air fryer and spray with a light spritz of oil spray. Cook at 350 for 15 minutes, turning halfway, until golden.
Tips and Recommendations
Save time and buy pre shredded cabbage and carrots
Substitute 1/2 tablespoon 5 spice powder for the cinnamon, fennel, and cayenne powder
Only lightly spray the oil on top of the egg roll wrappers before adding to the air fryer.
Be sure the oil spray is olive oil or avocado oil, as these are able to handle high heat.
Add a little more color to the filling and substitute 2 cups of the shredded green cabbage for shredded red cabbage.
Add 1 cup chopped mushrooms (raw) to the onion mixture in step
To reheat leftovers place the egg roll in the air fryer and cook on 350 for 5 minutes, or until hot.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
As an Amazon Associate, I earn from qualifying purchases.