Crispy Chicken Rolls Airfryer

Crunchy air-fried chicken egg rolls packed with fresh veggies deliver that mouthwatering Panda Express flavor in your own home. Each bite breaks through that golden wrapper to reveal juicy chicken and crisp veggie filling that'll make you forget about takeout completely.

I've whipped these up tons of times for family get-togethers, and they're always the first thing to vanish. My little nieces can't wait to join in and roll them up, making it more than just cooking - it's family fun time with tasty rewards.

Key Ingredients

• Chicken breast: Grab fresh boneless cuts and dice them small for better texture. Try thighs if you want something juicier.
• Cabbage: Go for crispy Napa cabbage to get that signature snap. Don't forget to cut out the tough middle part first.
• Carrots: Cut them yourself into thin strips for sweetness and color. Skip the pre-shredded bags for better results.
• Egg roll wrappers: Find the thin yellow ones in the cold section. Keep them covered so they don't dry out.
• Sesame oil: You only need a little bit to change the whole flavor. Go for the toasted kind for the real deal.
• Soy sauce: Pick low-sodium so you can manage the salt level. Try Pearl River Bridge for really good flavor.

Step-By-Step Cooking Guide

Get Everything Ready First:

Start by collecting all your stuff. Cut chicken into tiny bits about 1/4 inch big. Slice cabbage thin, cut carrots into matchsticks, and dice onions small. This prep work makes assembly so much easier.

Cook Up Amazing Filling:

Get a big pan nice and hot. Spread chicken pieces out and let them brown a bit before stirring, around 3-4 minutes. Toss in garlic and keep stirring for half a minute until it smells good but isn't brown. Add onions first and cook till see-through, about 2 minutes. Then mix in cabbage and carrots until they're soft but still have some bite, another 3-4 minutes. Pour in soy sauce and sesame oil, mixing so everything gets coated. Your filling should be damp but not dripping.

Roll Them Like a Pro:

Lay wrapper in a diamond shape on your counter. Put 2 tablespoons of filling just below the middle in a line. Pull the bottom corner up and over, tucking it in tight. Fold side corners in like you're making an envelope. Roll upward with firm pressure, stopping near the top corner. Wet the last bit with your finger, then finish rolling. Put it down with the seam underneath on a paper-lined tray.

Air Fry to Perfection:

Get your air fryer hot for 3 minutes at 375°F. Give the basket a light oil spray. Put egg rolls in with seams down, leaving room between them for air to move. Spray the tops lightly with oil. Cook for 5 minutes, then carefully flip them with tongs. Keep cooking another 4-5 minutes until they're deeply golden and super crispy. Move them right away to a wire rack so they stay crunchy.

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My family goes crazy for the cabbage in these rolls. My grandma always told me good egg roll cabbage should 'whisper, not shout' when you bite it - meaning it needs to be soft but still have a little snap to it.

Getting The Heat Just Right

You really need to preheat your air fryer for the crunchiest outcome. Try not to open the basket too much while cooking since it lets out a lot of heat.

Taking Care Of Wrappers

Wrap any leftover wrappers tightly in plastic and put them back in the fridge right away. Let them warm up to room temp before using or they'll tear on you.

Filling Know-How

Watch your filling temperature carefully. If it's too hot, it'll make the wrappers soggy. Too cold and the centers won't cook through properly.

Prep Them Early

You can roll these up to 4 hours before cooking. Just keep them in the fridge under slightly damp paper towels so they don't dry out. Wait to spray them with oil until right before cooking.

Dip Ideas

Sweet and sour sauce works great, but try mixing equal amounts of hoisin and rice vinegar for something special to dip them in.

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I've spent years getting this recipe just right, and I've learned success comes down to the little things - getting the filling temperature perfect, rolling them up tight, and being patient while they cook. These homemade egg rolls have become a tradition at our family gatherings, with everyone hanging out in the kitchen telling stories and laughing as we roll them together.

Frequently Asked Questions

→ Can I prepare these rolls in advance?

Sure! Make the rolls and keep them uncooked in the fridge on parchment paper for up to a day.

→ What dips go well with these rolls?

Sweet chili, soy sauce, or sweet and sour dip all taste amazing with these rolls.

→ Can you freeze these rolls?

Yes, lay them out to freeze individually, then store in a bag for up to 3 months. Cook straight from frozen, just add 2-3 minutes to the air fryer timer.

→ What can I use instead of egg roll wrappers?

Spring roll wrappers or even wonton wrappers work, though they’ll have a different texture and size.

→ How do I keep them crunchy after cooking?

Use a wire rack to cool them down. Don’t place them on a plate—they’ll stay crispier this way.