The perfect accompaniment to Chinese takeout: an egg roll. This air fried pork egg roll recipe is a lighter version of the one you’ll find at restaurants, since it’s air fried without the use of oil. These egg rolls are stuffed with a mixture of lean pork, coleslaw mix, and seasonings to give it a flavorful inside, and a crispy light outside. Air fried pork egg rolls are the perfect addition to a fake out take out meal at home, or alongside some rice and a veggie for a complete meal.
What will I need to make this recipe?
- pork sirloin
- I bought this cut of pork because it was leaner than the ground pork my grocery store had. To create ground pork, I put the meat into a food processor.
- If you can find a lean ground pork, that would work too.
- Any cut of pork can be used, and put into the food processor to create the ground pork.
- kosher salt
- non-stick cooking spray
- I used fresh ginger root, which I peeled and diced.
- You can use the squeeze ginger from the tube (sold in the produce section of the grocery store).
- coleslaw mix
- sesame oil
- reduced sodium soy sauce
- egg roll wrappers
- I used these from Nasoya.
- These can be found in regular grocery stores, either in the produce section or where they sell the meatless options and tofu.
- egg whites
- sesame seeds
Why not just purchase ground pork?
If you can find a lean ground pork, by all means, buy it. It will cut down some of the prep time for this recipe. However, when I went to the store, I could not find a lean ground pork. So instead, I picked up the leanest cut of pork I could find (for me, this was pork sirloin strips). To make my own ground pork, I pulsed the meat in my food processor.
You can use lean pork chops, or pork tenderloin, or any other lean cut of pork and do the same thing. I just wanted to make sure I was in control of the fat content and calories for this recipe, so I went the leaner route.
How to make air fried pork egg rolls
Making the filling
The first step to making this recipe is to prepare the filling. To prepare the filling, add the ground pork to a pan with cooking spray and the kosher salt. Break the meat up with you spatula, and cook the ground pork over medium high heat for about 5 minutes or until it is no longer pink and it is cooked through.
Once the pork is cooked, mince the garlic and ginger and add them to the pan. Cook them for 1-2 minutes or until the garlic and ginger is fragrant. Next, add the coleslaw mix. Toss the coleslaw mix with the pork using tongs, and cook for another 5 minutes or until the coleslaw mix is wilted and tender.
Finally, combine the soy sauce, honey, and sriracha and add the sauce to the meat and vegetable mixture.
Rolling the egg rolls
To make the egg rolls, lay your egg roll wraps out on your work station, along with a small bowl of water and your egg whites in another bowl. Brush water around the perimeter of the wrappers using your finger. Add 1/4 cup of the filling to each egg roll wrapper towards the bottom (the egg roll wrappers should be pointing down towards you like a diamond). Roll the bottom up, then fold the sides in, and then continue rolling until the egg roll is secure. Seal with more water. Repeat this process for all of the egg rolls.
Brush egg white on each of the rolls, and then sprinkle with sesame seeds. Cook in batches in the air fryer; spray the air fryer basket with cooking spray, then add a layer of egg rolls (be careful not to overcrowd them). Spray the tops with more cooking spray. Air fry at 370 for 4 minutes, flip, spray again, and air fry for another 4-5 minutes or until golden brown (air fryer times will vary depending on the model).
Other cooking methods, storing and reheating
Oven method for cooking
If you do not have an air fryer, you can convection bake the egg rolls. Lay a wire rack on a baking sheet, and convection bake the egg rolls at 400F for 10 minutes, flipping halfway (check for golden brown crunchy exterior).
Storing the egg rolls
Egg rolls will last 3 days in the fridge; store them in a sandwich baggie or a sealed storage container. To freeze, you can freeze in batches in freezer bags.
Reheating the egg rolls
To reheat from the fridge, pop the egg rolls back in the air fryer (or oven) at the temperatures used to cook them originally; keep an eye on them and heat for a couple of minutes to get them crispy again.
To reheat from the freezer, defrost the egg rolls first by microwaving them. Then, reheat using the fridge methods noted above to get them crispy again.
Air Fried Pork Egg Rolls
- food processor
- frying pan
- air fryer
- 1 lb pork sirloin or pork tenderloin
- 1/4 tsp kosher salt
- non stick cooking spray
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 4 cups coleslaw mix one 8 ounce package
- 1 tbsp sesame oil
- 2 tbsp reduced sodium soy sauce
- 1 tbsp honey
- 1 tsp sriracha
- 16 egg roll wraps I use Nasoya brand
- 1 egg white
- sesame seeds
- Add your pork to a food processor and pulse until the meat is ground.
- Spray a skillet with non-stick cooking spray and add the pork. Season with the salt.
- Break the meat up using your spatula, and cook the meat over medium high heat until it is cooked through and no longer pink (about 5 minutes).
- Add more cooking spray, and then add your minced garlic and ginger to the pan.
- Cook until the garlic and ginger and just fragrant, about 1-2 minutes.
- Add the coleslaw mix and toss with tongs to combine with the pork.
- Cook the coleslaw mix for another 5 minutes or until it is wilted and tender.
- Combine the soy sauce, sesame oil, honey and sriracha in a small bowl.
- Add the sauce mixture to the meat and vegetables. Toss to combine.
- To make the egg rolls, lay the egg roll wrappers on your work surface.
- Prepare a small bowl of water for sealing.
- Add one egg white to a small bowl and whisk it.
- Add 1/4 cup of the meat and vegetable filling to each egg roll wrapper, towards the bottom (the wrapper should be in a diamond shape, pointed towards you).
- Wet the perimeter of the egg roll with water, using your finger.
- Roll the egg roll wrapper up from the bottom, then fold the sides in, and then continue rolling the wrapper up.
- Continue this process for all 16 wrappers.
- Brush the egg rolls with the egg white, and sprinkle with sesame seeds.
- Spray the air fryer basket with cooking spray, and lay half (or 1/3 batch, whichever fits) in the basket.
- Spray the tops with more cooking spray.
- Air fry at 370 for 4 minutes, flip the eggrolls, spray again, and continue air frying for another 4-5 minutes or until golden brown.
- Serve with dipping sauce of your choice.
- 3 WW points per egg roll
Other egg roll recipes: