Air-Fried ‘Egg’ Rolls

With spicy General T’so style sauce

With sweet chili sauce

Air-Fried Vegan Chinese “Egg” Rolls


• 6 8-inch spring roll pastry sheets

• 3 small zucchinis, finely shredded

• ½ onion, shredded

• ½ small head nappa cabbage, shredded

• 1 tsp coconut aminos

• 1 tsp tahini

• ¼ tsp garlic powder

• 1/8 tsp ground ginger

• Optional dipping sauce(s) – see below


1. Preheat large skillet, wok or sauté pan over medium-high heat

2. Layer veg into hot pan in this order: onion, zucchini, cabbage; cover, reduce heat to medium and give it a few minutes to cook undisturbed. The onion on the bottom will help prevent sticking, as will the liquid being released from the veg as they cook

3. Remove lid, add spices and seasonings and toss well. Continue cooking, uncovered, to allow liquid to evaporate, stirring often to keep veg from sticking. Increase heat if necessary to facilitate liquid evaporation. To avoid mushy veg don’t overcook

4. Spoon veg into fine strainer placed over a bowl and set aside to drain until cool enough to handle. You can fill and cook egg rolls now or set it aside until you’re ready to prepare and serve the egg rolls

5. One at a time lay spring roll pastry sheet on silicone sheet or wax paper, spoon 1/3 to ½ cup veg onto pastry, roll completely, fold ends under and place seam-side down on baking sheet lined with silicone baking sheet or parchment paper

6. Air-fry @ 350-degrees for approximately 10 minutes per side or until browned to your liking

Dipping sauce

– 1 tbsp goguchang

– 2 tsp maple syrup

– ¼ tsp coconut aminos

– ¼ tsp garlic powder

– 1/8 tsp ground ginger

Recipe Notes

– during the sauté process veg will cook down quite a bit

– to sub brown rice paper wrappers for the pastry, allow cooked veg to cool completely before filling wrappers; then dip each wrapper into tepid water for a few seconds, place on silicone sheet; fill and bake as above, checking often to avoid over-baking. To avoid mushy rolls be sure veg is very well drained

– For those desiring the classic deep-fried taste and mouth-feel without the mess and hassle I’m guessing that if the rolls are sprayed or brushed with oil prior to cooking the resulting product might be more to your liking, but I’ve not tested this theory


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