Air Fryer Egg Rolls with Chinese Five Spice

Egg rolls on a plate with dipping sauce on the side


  • 1 tbsp. light-colored oil (light olive, avocado, or canola), plus more for brushing
  • 1 tbsp. grated fresh ginger (or 1 tsp. dried powdered ginger)
  • 2 garlic cloves, minced
  • 1 1/2 tsp. Chinese Five Spice
  • 14 oz. bag of shredded cabbage slaw mix (or 67 cups of shredded cabbage)
  • 2 green onions, chopped
  • 1 1/2 tsp. sesame oil
  • 2 tbsp. reduced-sodium soy sauce
  • 12 egg roll wrappers
  • Sauce of your choosing for dipping (recommended: Sweet Chili Sauce)



  1. Heat 1 tbsp. oil in a skillet over medium-high heat. Add ginger, garlic, and Chinese Five Spice and saute for about 30 seconds or until fragrant. Add cabbage mix and green onions. Saute for 5-6 minutes. Add sesame oil and soy sauce. Turn off heat and allow to cool slightly. 
  2. Fill each egg roll wrapper with about 2 heaping tbsp. of the cabbage mixture. Using your finger or a pastry brush, wet the perimeter of the egg roll wrapper with water. Fold one corner to the opposite corner, tuck in the sides, and roll tightly for each wrapper. Brush each egg roll with oil or spray with an oil spray. 
  3. Preheat air fryer to 400 degrees F. Cook the egg rolls for 3-4 minutes, then flip, then cook for an additional 3-4 minutes or until crispy all over. Serve with sauce (like Sweet Chili Sauce) for dipping.