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Crispy Air Fryer Chicken Egg Rolls Recipe Easy Homemade Snack with Sweet Chili Sauce

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Golden, crispy chicken egg rolls made in an air fryer, served with a tangy and mildly spicy homemade sweet chili sauce. A quick, easy, and healthier alternative to traditional deep-fried egg rolls.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 200g)
  • 1 cup green cabbage, finely shredded (about 70g)
  • ½ cup carrots, grated (about 50g)
  • 2 stalks green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, finely grated (optional)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Ground black pepper, to taste
  • Pinch of salt
  • Approx. 12 egg roll wrappers
  • 2 tablespoons all-purpose flour
  • 3 tablespoons water (for glue)
  • Cooking spray or light brush of oil for air fryer crisping
  • ¼ cup rice vinegar (60ml)
  • ¼ cup water (60ml)
  • ½ cup granulated sugar (100g)
  • 1 clove garlic, minced (for sauce)
  • 1 teaspoon red chili flakes (adjust to taste)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

Instructions

  1. Prepare the filling: In a large bowl, combine shredded cooked chicken, finely shredded cabbage, grated carrots, sliced green onions, minced garlic, and grated ginger. Add soy sauce, sesame oil, black pepper, and a pinch of salt. Mix thoroughly until evenly coated. Squeeze out excess liquid from cabbage and carrots if too wet.
  2. Assemble the egg rolls: Lay one egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons (30g) of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the left and right corners snugly. Roll tightly towards the top corner. Use the flour-water mixture as glue to seal the edge. Repeat with remaining wrappers and filling. Keep assembled rolls covered with a damp towel.
  3. Prepare the sweet chili sauce: In a small saucepan, combine rice vinegar, water, sugar, minced garlic, and red chili flakes. Bring to a gentle boil over medium heat, stirring to dissolve sugar. Reduce heat and simmer for 5 minutes. Stir in cornstarch slurry and cook 1-2 minutes until sauce thickens. Remove from heat and let cool.
  4. Air fry the egg rolls: Preheat air fryer to 375°F (190°C). Lightly spray or brush egg rolls with cooking spray or oil. Place in air fryer basket in a single layer with space between. Air fry for 6-7 minutes, flip carefully, then cook another 6-8 minutes until golden brown and crisp.
  5. Serve: Let egg rolls cool for a couple of minutes. Serve warm with sweet chili sauce on the side for dipping.

Notes

Keep the filling dry to avoid soggy wrappers. Use flour-water glue generously to seal rolls tightly. Preheat the air fryer and flip egg rolls halfway through cooking for even crispiness. Cook in batches if needed to avoid overcrowding. Lightly spray oil on wrappers for golden crisp without deep frying. Store leftovers in airtight container in fridge up to 3 days; reheat in air fryer for best texture. Freeze uncooked rolls on baking sheet before transferring to freezer bags for longer storage.

Nutrition

Keywords: air fryer egg rolls, chicken egg rolls, crispy egg rolls, sweet chili sauce, homemade snack, easy appetizer, healthy egg rolls

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