Crispy Air Chicken Rolls

Crunchy chicken egg rolls packed with fresh veggies turn out amazing in the air fryer, giving you that same knockout Panda Express flavor at home. Each bite breaks through the golden wrapper to reveal juicy chicken and crunchy veggies - just like you'd get at the restaurant but made right in your kitchen.

I've whipped these up tons of times when family comes over, and they're always the first thing gone. My nieces can't wait to help roll them up, which turns cooking into a fun activity we all remember fondly.

Key Ingredients

• Chicken breast: Grab boneless pieces and dice them small for the right bite. You can swap in thighs if you want them juicier.
• Cabbage: Go for fresh Napa cabbage to get that signature snap. Make sure to cut out the tough middle part first.
• Carrots: Cut fresh carrots into thin strips for sweetness and color. Don't use the pre-shredded stuff as it won't taste as good.
• Egg roll wrappers: Find the thin yellow ones in the cold section. Keep them covered while you work.
• Sesame oil: You only need a little bit to change everything. The toasted kind works best for real flavor.
• Soy sauce: Pick low-sodium so you can control the salt. Try Pearl River Bridge brand for amazing taste.

Step-By-Step Guide

Get Everything Ready First:

Cut all your stuff before you start. Dice chicken into tiny, even bits about 1/4 inch big. Cut cabbage into skinny strips, slice carrots into matchsticks, and chop onions small. Setting up everything makes the whole process way smoother.

Cook Up Your Filling:

Put a big pan on medium-high heat. Spread chicken pieces out and let them brown a bit before you stir them around (this takes about 3-4 minutes). Throw in garlic and stir for half a minute until it smells good but isn't brown. Add veggies in order - onions first until they're see-through (2 minutes), then cabbage and carrots until they're soft but still have some bite (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:

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

Air Fry to Perfection:

Heat your air fryer for 3 minutes at 375°F. Lightly spray the basket with oil. 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. Cook another 4-5 minutes until they're deep gold and super crispy. Move them right to a cooling rack so they stay crunchy.

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In our house, we're crazy about the cabbage in these rolls. My grandma always said good egg roll cabbage should 'whisper, not shout' when you bite it - that means it should be soft but still have a little snap to it.

Getting The Right Heat

You've gotta preheat your air fryer for super crispy rolls. When you open the basket, you lose a lot of heat, so try not to check them too much during cooking.

Wrapper Tips

Keep unused wrappers wrapped tight 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 your wrappers soggy. Too cold, and the inside won't cook through properly.

Do-Ahead Tricks

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

Dipping Ideas

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

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After trying to get these just right for years, I've learned it's all about the small stuff - getting the filling temperature just right, rolling them nice and tight, and most importantly, taking your time while they cook. These homemade egg rolls have become something we all look forward to at family get-togethers, with everyone hanging out in the kitchen telling stories and laughing while we roll them together.

Frequently Asked Questions

→ Can I prep these chicken rolls early?

Sure! Wrap them ahead and refrigerate raw for a day, keeping parchment paper between to avoid sticking.

→ What dip should I pair with this snack?

Try matching them with soy sauce, sweet chili, or sweet and sour dip for the best taste experience.

→ Are these rolls freezer-friendly?

Yep, freeze them raw on a tray, then move to freezer bags for up to 3 months. Cook straight from frozen with 2-3 extra minutes added.

→ What can replace egg roll wrappers?

Spring roll sheets or won ton skins can work, but they'll have a different shape and crispness.

→ How do I avoid soggy rolls?

Place hot rolls on a rack to cool instead of directly on a plate to keep that crunch all around.