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Air Fryer Ground Chicken Egg Rolls - Crispy, Lighter, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground chicken
  • 2 cups shredded green cabbage (or coleslaw mix)
  • 1 medium carrot, julienned or shredded
  • 1/2 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 green onions, thinly sliced
  • 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon oyster sauce (optional but recommended)
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sugar or honey (optional, for balance)
  • 1 tablespoon cornstarch (helps bind the filling)
  • 12–16 egg roll wrappers (round or square; use gluten-free if needed)
  • Small bowl of water for sealing wrappers
  • Neutral oil spray (avocado or canola)
  • Optional for serving: sweet chili sauce, soy sauce, or spicy mayo

Method
 

  1. Prep the veggies: Shred the cabbage and carrot, dice the onion, and mince the garlic and ginger. Keep ingredients ready to move—this goes quickly.
  2. Cook the chicken: Heat a large skillet over medium-high. Add the ground chicken and break it up. Cook until no longer pink, about 5–6 minutes.
  3. Add aromatics: Stir in onion, garlic, and ginger. Cook 1–2 minutes until fragrant.
  4. Season and veg: Add cabbage, carrot, soy sauce, oyster sauce, sesame oil, black pepper, and sugar/honey if using. Cook 3–4 minutes until the cabbage softens but still has a slight bite.
  5. Thicken and finish: Sprinkle in cornstarch and stir well. Cook 1 minute to slightly thicken any juices. Toss in green onions, then remove from heat. Let the filling cool for 5–10 minutes so it’s easier to wrap.
  6. Preheat air fryer: Set to 375°F (190°C) for 3–5 minutes. Lightly spray the basket to prevent sticking.
  7. Assemble the egg rolls: Place a wrapper on a clean surface with a corner facing you (diamond shape). Spoon 2–3 tablespoons of filling across the center. Fold the bottom corner over the filling, tuck in the sides snugly, and roll up. Dab the top corner with water to seal. Repeat.
  8. Spray and space: Lightly mist the egg rolls with oil. Arrange in a single layer in the basket, leaving a little space between each so air can circulate.
  9. Air-fry: Cook for 8–10 minutes, turning halfway, until golden and crisp. Depending on your air fryer, you may need 1–2 extra minutes.
  10. Serve: Let them rest 2 minutes to set, then serve hot with sweet chili sauce, soy sauce, or spicy mayo.