Vegan Air Fryer Egg Rolls

Total time41 min

Prep time25 min

Cook time16 min

Crisp, golden, and packed with a savory vegetable filling, this air fryer version turns a takeout favorite into a fuss-free weeknight win. Shredded cabbage and carrots get stir-fried with garlic and fresh ginger until just tender, then finished with a splash of umami-rich seasoning and a touch of sesame oil for depth. Everything gets rolled up snugly, brushed lightly with oil, and air-fried until the outside turns deeply golden and shatteringly crisp without a drop of deep-fry oil. The texture contrast is the whole point here — crunchy shell, tender-savory center, and just enough ginger and garlic to keep every bite interesting. Serve them hot with a side of duck sauce or a good dipping sauce and watch them disappear fast. It's a solid pick for a vegan snack or appetizer spread, easy enough to make in batches for a crowd.

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Ingredients

4 servings

For the filling

½ lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 cups green cabbage, finely shredded
1 cup carrots, shredded
3 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tsp sesame oil
½ tsp ground white pepper
1 tbsp neutral oil (such as canola oil or vegetable oil)

For assembling

12 egg roll wrappers
1 tbsp cornstarch
2 tbsp water
1 tbsp neutral oil, for brushing

For serving

duck sauce or sweet chili sauce, for serving (optional)
soy sauce, for dipping (optional)

Instructions

1
Heat 1 tbsp neutral oil in a large skillet over medium-high heat until shimmering. Add the ground pork and cook, breaking it up with a spoon, until no longer pink and cooked through to 160°F (71°C), about 5–6 minutes.
2
Add the garlic and ginger to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Add the cabbage and carrots and stir-fry until the cabbage is wilted and the vegetables are just tender, about 3–4 minutes.

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