Crispy Air Fryer BBQ Pork Egg Rolls with Garlic Aioli
Equipment
- Air fryer The magic tool that gives you that perfect crisp without deep frying. If you don’t have one, you can bake them in the oven or deep-fry as a traditional alternative.
- Small bowl For mixing the garlic aioli.
- Brush or Spray Bottle For coating the egg rolls lightly with oil.
- Tongs Handy for flipping the egg rolls halfway through air frying.
- Mixing bowl To combine your pulled pork filling.
Ingredients
For the Egg Rolls
- 2 cups cooked pulled pork leftovers or store-bought work great
- ½ cup barbecue sauce use your favorite brand or homemade
- 1 cup shredded cheddar cheese sharp or mild
- ½ cup finely diced red onion
- 1 cup coleslaw mix bagged cabbage and carrots work perfectly
- 1 tablespoon chopped pickled jalapeños optional for heat
- 12 egg roll wrappers
- 1 tablespoon cornstarch mixed with 1 tablespoon water for sealing the wrappers
- Olive oil spray or neutral cooking spray for air frying
For the Garlic Aioli
- ½ cup mayonnaise
- 2 garlic cloves minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Prepare the Filling
- In a large bowl, combine your cooked pulled pork with barbecue sauce, shredded cheddar, diced red onion, coleslaw mix, and pickled jalapeños if using. Mix well until all ingredients are coated and evenly distributed.
Set Up Your Wrapping Station
- Lay out your egg roll wrappers on a clean, flat surface. Keep a small bowl of the cornstarch-water mix nearby—this is your “glue” for sealing the wrappers.
Roll the Egg Rolls
- Spoon about 2 tablespoons of the pork mixture into the center of each wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll it up tightly like a burrito. Seal the edge with your cornstarch mix to prevent them from unrolling during cooking.
Preheat and Load the Air Fryer
- Preheat your air fryer to 390°F. Lightly spray the egg rolls with olive oil or cooking spray on all sides to help with browning. Place them in the basket in a single layer, being careful not to overcrowd.
Air Fry to Crispy Perfection
- Air fry for 10 minutes, flipping once halfway through, until golden brown and crispy on all sides.
Make the Garlic Aioli
- While the egg rolls are cooking, whisk together the mayonnaise, minced garlic, lemon juice, Dijon mustard, and a pinch of salt and pepper in a small bowl. Taste and adjust seasoning if needed.
Serve and Dip
- Serve the hot BBQ pork egg rolls with a generous side of garlic aioli. Watch them disappear fast.