Air Fryer Egg Rolls

Step 1

Set the air fryer to 380°F and let it heat for 3 minutes while you prepare the filling, until the display shows the target temperature has been reached.

Step 2

In a large bowl, combine the ground pork, shredded cabbage, 2 tablespoons soy sauce, 0.5 teaspoon minced ginger, and 1 minced garlic clove; stir with a spoon until the ingredients are evenly mixed throughout.

Step 3

Lay one egg roll wrapper on a clean, dry surface with one corner pointing toward you, in a diamond orientation.

Step 4

Spoon 2 tablespoons of the pork-cabbage filling into the center of the wrapper, leaving a 0.5-inch border of empty wrapper visible around all edges.

Step 5

Fold the bottom corner of the wrapper up and over the filling, pressing gently to seal the filling inside.

Step 6

Fold the left and right corners inward over the top of the filling, pressing the edges to seal them.

Step 7

Dip your finger in 2 tablespoons water, then wet the top corner of the wrapper lightly so it will stick.

Step 8

Roll the wrapped filling away from you toward the top corner, tucking it in tightly, then seal by pressing the wet corner down firmly.

Step 9

Repeat steps 3 through 8 with the remaining 7 wrappers and filling until all 8 egg rolls are assembled.

Step 10

Spray the air fryer basket lightly with cooking oil, then arrange the 8 egg rolls inside in a single layer with space between each one so hot air can flow around them.

Step 11

Air fry at 380°F for 8 minutes, shaking the basket gently at the 4-minute mark to rotate the rolls for even browning, until all surfaces are golden brown and crispy.

Step 12

Transfer the egg rolls to a plate and let them cool for 1 minute before serving, so the filling inside has time to set slightly and won't be too hot to bite into.