Pin it
Crunchy chicken egg rolls with soft veggies work together amazingly in the air fryer, giving you that can't-resist Panda Express flavor right at home. The golden wrapper breaks with every bite, showing off a tasty mix of juicy chicken and fresh veggies that brings take-out quality straight to your dinner table.
I've cooked these so many times for family get-togethers, and they're always gone in minutes. My nieces really enjoy helping roll them up, which turns cooking into a fun activity that we'll all remember for years.
Key Ingredients
- Chicken breast: Go for fresh, boneless cuts and dice them small for the right feel. You can try thighs if you want them juicier.
- Cabbage: Crisp Napa cabbage gives that signature crunch. Cut out the tough middle part before you slice it.
- Carrots: Freshly cut carrots add sweetness and bright color. Skip the pre-cut stuff for better texture.
- Egg roll wrappers: Find the thin, yellow ones in the cold section. Keep them covered while you work.
- Sesame oil: A small amount totally changes the filling. Pick the toasted kind for real flavor.
- Soy sauce: Try low-sodium to keep salt in check. The Pearl River Bridge kind tastes really good.
Step-by-Step Guide
- Get Everything Ready First:
- Set out all your stuff before you start. Cut chicken into tiny, even bits about 1/4 inch big. Slice cabbage thin, cut carrots into strips, and chop onions fine. Having it all set makes putting things together much easier.
- Make an Amazing Filling:
- Warm up a big pan on medium-high. Add your chicken bits and spread them out, letting them get slightly golden before you stir them (about 3-4 minutes). Toss in garlic and keep stirring for 30 seconds until it smells good but isn't brown. Add veggies bit by bit, onions first until clear (2 minutes), then cabbage and carrots until soft but still crunchy (3-4 minutes). Mix in soy sauce and sesame oil, stirring so everything gets coated. Your filling should be damp but not dripping.
- Learn to Roll Like a Pro:
- Put a wrapper down like a diamond on a clean, dry counter. Drop exactly 2 tablespoons filling a bit below the middle, making a straight line. Pull the bottom corner up over the filling, tucking it in tight. Fold in the side corners to make envelope-like sides. Roll upward with even pressure, stopping just before the top. Wet the last corner with a dab of water, then finish rolling. Put it down seam-side first on a paper-lined tray.
- Get the Air Fryer Just Right:
- Heat your air fryer for 3 minutes at 375°F. Spray the basket with a bit of oil. Put egg rolls down with seams facing down, leaving room between them for air to move. Spray tops lightly with oil. Cook for 5 minutes, then carefully turn them with tongs. Cook another 4-5 minutes until they're deep golden and super crispy. Move them to a wire rack right away to keep them crunchy.
Pin it
In my house, we really love the cabbage in these rolls. My grandma always said good egg roll cabbage should 'whisper, not shout' when you bite it – that means it should be soft but still have a little snap to it.
Getting The Heat Just Right
You need to warm up your air fryer properly for the crunchiest results. When you open the basket while cooking, you lose a lot of heat, so try not to check too often unless you have to.
Wrapper Tips
Keep unused wrappers fresh by wrapping them tight in plastic and putting them back in the fridge right away. Let them warm up to room temp before using so they don't tear.
Filling Know-How
Watch your filling temperature carefully. If it's too hot, steam will make your wrappers soggy. If it's too cold, the insides won't cook enough during air frying.
Plan-Ahead Tricks
You can make rolls up to 4 hours early and keep them in the fridge, covered with slightly wet paper towels so they don't dry out. Just spray with oil right before you cook them.
Sauce Ideas
Sweet and sour sauce works great, but try mixing equal parts hoisin and rice vinegar for a fancy dipping option that'll wow everyone.
Pin it
After working on this recipe for years, I've found that getting it right comes down to the little things – the right filling temp, tight rolling, and most of all, not rushing the cooking part. These homemade egg rolls have become something special at our family get-togethers, usually with stories and laughs around the kitchen counter as we all roll them together.
Frequently Asked Questions
- → Can I prep these rolls early?
- Sure, make them a day ahead and keep them uncooked in the fridge on parchment paper.
- → What sauces go with these rolls?
- Try sweet chili, soy, or sweet and sour sauce—they all taste great.
- → Can I keep them frozen?
- Yes! Freeze uncooked rolls on a tray, then bag them up. Air fry them straight from frozen, adding a couple extra minutes.
- → What can I use instead of egg roll wrappers?
- Spring roll sheets or wonton wrappers do the job, but the texture and size will change.
- → How can I keep them crunchy?
- Pop cooked rolls on a cooling rack instead of a plate so the bottoms stay crisp.