Savor these guilt-free, crispy egg rolls from the air fryer that are created without using a lot of oil or deep-frying. These handmade egg rolls are the tastiest, easiest midweek dinner that everyone will enjoy. They cook in about 10 minutes, making them superior than takeout!


  1. One tablespoon of olive oil
  2. One spoonful of pasted ginger
  3. One spoonful of pasted garlic
  4. One pint of chopped shiitake mushrooms, or roughly two cups
  5. ¼ cup finely cut green onions, often known as scallions
  6. 1/2 pound of ground turkey (I used 93/7)
  7. 2 cups of broccoli slaw (I used organic store-bought).
  8. One-tspn fish sauce
  9. Two tsp of tamari
  10. One tablespoon of sesame oil
  11. I used 12–14 egg roll wrappers (Nasoya brand).


  1. Prepare the filling. Add the ginger and garlic paste to a large skillet or wok that has been heated up with olive oil over medium heat. Next, include the scallions and mushrooms. Cook, tossing, until the mushrooms become tender. After that, add the slaw, mix, and continue cooking for a few more minutes. After moving the vegetables to one side of the pan, add the fish sauce, sesame oil, tamarind, and ground turkey. Mix everything together and simmer until the beef turns pink. Put aside to cool.
  2. Put the egg rolls together. On a level surface, place an egg roll wrapper with one corner facing you. Run your finger over the edges after dipping it in water. Fill the lower half of the wrapper with one to two tablespoons of filling, then fold the corner next to you over the filling. Once you get to the edge, keep rolling the wrapper away from you. Then, fold and close the ends (my method is shown in the post’s photographs). Once the filling is all used, keep assembling the egg rolls. It makes 12–14 egg rolls from this recipe.
  3. To air fry, preheat the air fryer to 400 degrees Fahrenheit, if necessary. When it’s ready, put the egg rolls inside the air fryer basket in a single layer without overlapping by spraying the basket with olive oil spray. Give them all one more shot of olive oil spray. Close and let cook for half an hour. After that, turn them over, give them another round of cooking for four to five minutes. This might need to be done in batches.
  4. Serve warm, along by your preferred dipping sauce. Find some ideas for dipping sauces below.


  • Make use of premium components such as organic vegetables, grass-fed meat, and high-quality egg roll wrappers (such as Nasoya).
  • Take the fish sauce with you! This umami component is what essentially unites all of the flavors.
  • To keep the constructed egg rolls from drying out, keep them covered with a damp paper towel on a clean dish while you assemble the rest of the rolls.
  • Avoid packing the egg rolls too full as this could cause them to break. The amount of egg roll filling I used in each was just right—about 1-2 tablespoons.
  • To prevent them from popping open during cooking, roll and wrap them rather securely.
  • Apply a thin layer of olive oil spray both prior to and during cooking. Compared to frying, this method uses far less oil and will produce extremely crispy fries.


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