Air Fryer Vegetable Egg Rolls with Sweet Chili Sauce
Air fryer vegetable egg rolls are light and crispy outside and filled with tender veggies inside. And they take less than 10 minutes to cook. Great as an appetizer or a side for your favorite Asian meal.
Servings: 10 servings
Calories: 91kcal
Equipment
Ingredients
Vegetable Egg Rolls
- 2 Tablespoons vegetable oil
- 1 inch fresh ginger grated
- 2 cloves garlic minced
- 2 green onions sliced thin
- 1 small red pepper julienned
- ¼ cup chicken broth
- 2 Tablespoon soy sauce
- 1 Tablespoon sugar
- 1 ½ cup broccoli/carrot slaw
- 1-2 Tablespoons toasted sesame oil
- 10 egg roll wrappers (If you fill them more you will get around 8) (cover with damp kitchen towel to keep flexible)
Sweet Chili Sauce (optional)
- 1 ½ teaspoons minced garlic or 3 large garlic cloves
- 2 Serrano peppers with or without seeds depending on how hot you like it
- ¼ cup white vinegar
- ½ cup sugar
- 1 ½ teaspoons salt
- ¾ cup + 2 Tablespoons water
- 1 Tablespoon cornstarch
Instructions
Vegetable Egg Rolls
- In a large skillet over high heat, heat oil and stir fry ginger and garlic for a few seconds. Add green onion and red pepper cooking for 2 more minutes.
- Combine chicken broth, soy sauce, sugar, and broccoli/carrot slaw. Add to skillet and bring to a boil. Simmer for 5 minutes.
- Stir in sesame oil, remove from heat and let cool for 30 minutes. Strain to remove excess liquid.
- Arrange an egg roll wrapper in front of you so that it looks like a diamond. Fill the lower third with about ¼ cup of vegetable mixture. Roll the corner nearest you in one turn then turn in the sides. Roll the rest of the way so that it looks like a log. Place a little water on the edge and press to seal. Cover with damp towel. Repeat with remaining wrappers and filling.
- Preheat the air fryer to 370-375°F. Spray the basket with olive oil or avocado oil spray.
- Lay the egg rolls in the basket leaving room around the sides for even cooking. It may take 2 batches. Spray the top of egg rolls with oil.
- Air fry for 7 minutes, flip, spray again with oil, then cook another 2 minutes or until crispy.
- Be very careful as the inside contents will be extremely hot. Serve with your favorite Asian sauce on the side for dipping.
Sweet Chili Sauce (optional)
- Puree garlic, peppers, vinegar, sugar , salt and ¾ cup water in blender.
- Pour into small saucepan and bring to boil. Lower heat and simmer for 3-5 minutes.
- Mix cornstarch with remaining 2 tablespoons water until smooth. Whisk into blended mixture and simmer for 1-2 minutes or until sauce starts to thicken.
- Let cool and store in resealable glass jar in refrigerator.
Notes
STORE/FREEZE/REHEAT
Storing: Let the egg rolls cool completely. Place them in an airtight container or plastic zip-top bag. Store them in the refrigerator for up to 4 days.
Freezing: Let the egg rolls cool completely. Place them on a baking sheet lined with parchment paper and freeze. Once frozen, move to a freezer-safe container or freezer bag.
Reheating Refrigerated Leftovers: In the air fryer at 350°F for about 6 minutes, flipping halfway through.
Reheating Frozen Egg Rolls: In the air fryer at 350°F for about 10 minutes, flipping halfway through.
Nutrition
Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 303mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 32mg | Calcium: 19mg | Iron: 1mg
