Learn How To Make Air Fryer Egg Rolls
Egg Rolls are usually deep-fried appetizers that pack on more calories that you’d like for a few small but delicious bites. But if you take everything you love about these famous Chinese takeout teasers and swap out the gluten, calories, oil and trip to the restaurant, you can have a delicious and delightful mini meal made in minutes right at home. Enter our Air Fryer Egg Rolls recipe!
Are you ready to make these gluten-free egg rolls yourself? In this recipe, we’ll walk you through what it takes to cook them up crisply using Paleo-friendly coconut wrappers. They air-fry without oil in minutes and fill you up lightly with a veggie and chicken filling. It’s a meal-prep recipe with plenty of nostalgia and minimal fuss.
Ditch takeout and make these gluten-free air fryer egg rolls that cook up crisp using Paleo-friendly coconut wrappers. They fry in just 3 minutes with a veggie and chicken filling that keeps you feeling full.
How long will Air Fryer Egg Rolls last for?
Properly stored in a well-sealed container, prepared Air Fryer Egg Rolls will last 3 to 4 days in the fridge. You can prep the snap peas as well or portion them in your meal prep container straight from the freezer or fridge.
Can Air Fryer Egg Rolls be frozen?
Freezing cooked egg rolls is easy for a few days, weeks, or even longer. Make sure to give them 1-2 hours to cool down before putting them in the freezer. When you’re ready to reheat them, take the frozen egg rolls out of the freezer and reheat them in the air fryer, the microwave, or the toaster oven.
Air Fryer Egg Rolls Ingredients:
For Eggrolls
- 8 coconut wraps
- 1 4 oz. boneless skinless chicken breast
- 2 cups finely chopped green cabbage
- ½ cup grated carrot
- ⅓ cup finely chopped green onion
- 1 tablespoon sesame oil
- 2 tablespoon coconut aminos
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
For Dipping Sauce
- ½ cup coconut aminos
- 2 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon raw honey
For Snap Peas
- 4 cups snap peas
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut aminos
- ½ teaspoon minced garlic
- ¼ teaspoon chili flakes
- ¼ teaspoon sesame seeds
How do you make Air Fryer Egg Rolls?
Prep your filling of chicken, cabbage, onion, carrots, ginger, garlic and coconut aminos take about 5 minutes before you get to the unique part of your preparation: rolling them up.
With your filling ready, roll scoops of ¼ cup of egg roll filling into each single coconut wrap. Roll them, and place the first four egg rolls in the air fryer basket for 3 minutes at 300ºF, seam side down. Repeat with the second set of four egg rolls.
Finally, fry the snap peas in 1 tablespoon of sesame oil with garlic for 5 minutes, followed by letting them sauté a bit longer: seven to eight minutes.
How to portion Air Fryer Egg Rolls?
Divide snap peas between 4 small compartments of 4 MPOF teal Dual Compartment Meal Prep Containers. Place 2 egg rolls in the large compartment along with 1 small dipping cup with sauce.
More Egg Roll Inspired meal prep recipes:
Go big with 25 Air Fryer Recipes That Will Change The Way You Meal Prep
Five 5-Minute Bento Box Ideas will pack a big punch in a small box
Get under 300 calories with Peach Summer Rolls with Tahini Dipping Sauce
Other tips for making Air Fryer Egg Rolls:
Spring for organic chicken, carrots and onions and snap peas if your grocer has them or from your local farmers market
If you’re adventurous, replace the honey in the dipping sauce with maple syrup for a unique twist of a dip
If you know you are going to freeze the snap peas, blanch them by scalding the peas in boiling water for 1-2 minutes. Blanching stops enzyme actions from causing the snap peas to lose flavor, color and texture.
Equipment
- Air Fryer
Ingredients
For Eggrolls
- 8 coconut wraps
- 4 oz. boneless skinless chicken breast
- 2 cups finely chopped green cabbage
- ½ cup grated carrot
- ⅓ cup finely chopped green onion
- 1 tablespoon sesame oil
- 2 tablespoon coconut aminos
- 1 teaspoon minced garlic
- ½ teaspoon grated ginger
For Dipping Sauce
- ½ cup coconut aminos
- 2 tablespoon toasted sesame oil
- 1 tablespoon lime juice
- 1 tablespoon raw honey
For Snap Peas
- 4 cups snap peas
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut aminos
- ½ teaspoon minced garlic
- ¼ teaspoon chili flakes
- ¼ teaspoon sesame seeds
Instructions
- Stir together ingredients for dipping sauce in a small bowl and divide between 4 small dipping cups. Heat 1 tablespoon of sesame oil over medium-high heat in a cast iron skillet for 3 minutes. While pan heats, finely chop chicken into very small pieces. Add chicken to pan and brown for 3 minutes, stirring occasionally. Add cabbage, onion, carrots, ginger, garlic and coconut aminos to pan and cook for 5 minutes longer, stirring regularly. Turn heat off and cool mixture for 5 minutes.
- Place 1 coconut wrapper on a clean work surface in a diamond shape. Scoop ¼ cup of filling onto wrapper about ⅓ of the way from the bottom. Roll from the bottom of the wrapper toward the top folding the bottom over the filling. Fold the sides in and continue to snugly roll to the top. Continue with remaining wrappers and filling to make 8 eggrolls.
- Place 4 eggrolls in the basket of air fryer, seam side down. Fry eggrolls at 300ºF for 3 minutes. Repeat with remaining 4 eggrolls.
- Heat 1 tablespoon of sesame oil in a medium skillet over medium heat. Add garlic and snap peas and sauté for 5 minutes. Stir in coconut aminos and chili flakes. Cover and sauté for 7-8 minutes longer. Sprinkle sesame seeds on top.
- Divide snap peas between 4 small compartments of 4 MPOF teal containers. Place 2 eggrolls in the large compartments along with 1 small dipping cup with sauce.
