Air Fryer Chicken Egg Rolls

Crispy on the outside and stuffed with a tasty mix of ground chicken and slaw that’s been seasoned with Club House® All Purpose Himalayan Pink Salt Black Pepper & Garlic and Ground Ginger, these homemade air fryer egg rolls are the real deal.
15 min
20 min


  • 1 tablespoon (15 milliliters) oil
  • 1 pound (500 grams) ground chicken
  • 1 package about 397g) coleslaw mix
  • 3 green onions, finely chopped
  • 2 tablespoons (30 milliliters) less sodium soy sauce
  • 4 teaspoons (20 milliliters) Himalayan Pink Salt With Black Pepper and Garlic
  • 1 1/2 teaspoons (7 milliliters) Ginger, Ground
  • 16 egg roll wrappers


  • 1 Heat oil in large skillet on medium-high heat. Add ground chicken; cook and stir 3 minutes or until no longer pink. Add coleslaw mix and green onions; cook and stir 3 minutes or until cabbage is wilted. Add soy sauce, Seasoning and ginger; cook and stir 2 minutes. Place mixture in colander or strainer, pressing to drain excess liquid from mixture.
  • 2 Place egg roll wrappers on work surface with points facing up and down, like a diamond. Place 1/4 cup (60ml) of the chicken mixture in center of egg roll wrapper. Brush top edge of the wrapper with water. Fold bottom edge of wrapper over filling, then fold in both sides of wrapper. Roll tightly from bottom to top, pressing top edge down to seal egg roll. Repeat with remaining ingredients.
  • 3 Spray air fryer basket with no stick cooking spray. Preheat air fryer on 400°F (200°C) for 3 minutes. Place egg rolls in single layer in basket; do not overcrowd. Spray egg rolls with no stick cooking spray. Air fry 5 minutes. Turn egg rolls and spray with no stick cooking spray. Fry 5 minutes longer or until egg rolls are lightly browned and heated through. Repeat with remaining egg rolls.
  • 4 Test Kitchen Tips:
    •Substitute ground pork or turkey in place of ground chicken.
    •Air Fryer cooking temperatures vary; adjust temperature and time as needed.


(per Serving)