Air Fryer Antipasto Egg Rolls (20 Minutes, Extra Crispy)

Air Fryer Antipasto Egg Rolls wrap provolone, deli ham, pepperoni, mozzarella and tangy pepperoncini in a crisp egg roll wrapper, then air fry in about 10 minutes. Dunk them in Italian dressing and you have every bite of an antipasto platter in one crunchy, handheld appetizer.

They take 20 minutes start to finish, use 9 grocery-store ingredients, and need no deep fryer or pot of oil. Make a batch for game day, a holiday party, or a Friday-night snack plate.

If you like these, my Air Fryer Pizza Egg Rolls use the same wrapper-and-roll method with a pepperoni-and-mozzarella filling.

What are antipasto egg rolls?

Antipasto egg rolls are an Italian-American appetizer: the cured meats, cheeses and pickled peppers from an antipasto (or antipasti) platter, rolled inside a Chinese-style egg roll wrapper and cooked until crisp. Cooking them in the air fryer gives you the crunch of a fried egg roll with just a light coat of cooking spray.

Why You’ll Love These Antipasto Egg Rolls

• Ready in 20 minutes: 10 minutes to roll, 8 to 10 minutes in the air fryer.
• Crispy without deep frying: a light mist of cooking spray is all the oil you need.
• Big flavor, few ingredients: salty ham and pepperoni, melty provolone and mozzarella, and a vinegary kick from pepperoncini.
• Party-friendly: they are handheld, easy to make ahead, and the recipe makes 12.
• Easy to customize: swap in salami, capicola, or roasted red peppers to match your favorite antipasto platter.

Ingredients for Antipasto Egg Rolls

Exact amounts are in the printable recipe card at the bottom of the post.

• Egg roll wrappers: look in the refrigerated produce section, usually near the tofu. Thicker egg roll wrappers hold the cheese better than thin spring roll wrappers.
• Provolone slices: the classic antipasto cheese. It melts smoothly and holds the filling together.
• Deli ham: thin-sliced ham, honey ham, or maple ham all work.
• Pepperoni: regular or mini slices. Three regular slices per egg roll is the sweet spot.
• Shredded mozzarella: adds the cheese pull.
• Pepperoncini: sliced, jarred Italian peppers for a tangy bite. Pat them dry before rolling.
• Parmesan: freshly grated, for garnish.
• Fresh parsley: chopped, for garnish (optional).
• Cooking spray: olive oil or avocado oil spray helps the wrappers turn golden.
• Italian dressing: your favorite bottled brand, for dipping.

Substitutions

• Meat: swap the ham for Genoa salami, capicola, or prosciutto.
• Cheese: use mozzarella string cheese, cut into thirds, if you don’t have sliced provolone.
• Peppers: banana pepper rings or chopped roasted red peppers can stand in for pepperoncini.
• Dip: warm marinara or balsamic glaze instead of Italian dressing.

How to Make Antipasto Egg Rolls in the Air Fryer

Step 1: Preheat the Air Fryer

Set the air fryer to 350°F and preheat for 3 to 5 minutes.

Step 2: Layer the Filling

Lay one egg roll wrapper on a clean surface like a diamond, with a point facing you. Place a slice of provolone in the center, then 1 slice of ham, 3 slices of pepperoni, and a pinch each of mozzarella and pepperoncini.

Step 3: Roll and Seal the Egg Rolls

Fold the bottom point over the filling, fold in both sides, and roll toward the top point, pressing out air as you go. Brush the last corner with a little water and press to seal. Repeat with the remaining wrappers.

Step 4: Spray and Arrange in the Basket

Lightly spray the air fryer basket. Place the egg rolls seam-side down in a single layer, not touching, then spray the tops. Cook in batches if needed.

Step 5: Air Fry Until Golden

Cook for 8 to 10 minutes, flipping halfway and spraying the second side, until deep golden and crisp. Add 1 to 2 minutes for extra crunch.

Step 6: Garnish and Serve

Rest for 2 minutes so the cheese sets, then sprinkle with Parmesan and parsley. Serve hot with Italian dressing for dipping.

The rolling method is the same one I use for my Air Fryer Reuben Egg Rolls, so once you’ve made one batch you can make them all.add a couple of minutes and check for color rather than watching the clock.

Tips for Extra-Crispy Antipasto Egg Rolls

• Dry the peppers. Pepperoncini brine is the number one cause of soggy wrappers. Blot the slices on a paper towel before rolling.
• Don’t overfill. One layer each of meat and cheese is plenty. Overstuffed rolls burst and leak cheese into the basket.
• Roll tight, seal well. Squeeze out air pockets as you roll; trapped air expands and splits the wrapper.
• Spray both sides. A light coat of oil on the top and bottom is what turns the wrapper golden instead of pale and dry.
• Give them space. Leave a gap between rolls so hot air can circulate. Most 5- to 6-quart baskets fit 4 to 6 egg rolls per batch.
• Cook seam-side down first. The weight of the roll keeps the seam closed while it sets.
• Rest before biting. The melted cheese is very hot right out of the air fryer; 2 minutes of rest also helps it set.

Antipasto Egg Roll Variations

• Italian deli: swap the ham for Genoa salami and capicola, the same combo in my Air Fryer Italian Cold Cut Stromboli.
• Spicy: use hot soppressata and add a pinch of red pepper flakes or a few slices of pickled cherry pepper.
• Veggie antipasti: skip the meat and fill with chopped marinated artichoke hearts, roasted red peppers, sliced olives, provolone and mozzarella. Drain everything well.
• Caprese-style: fresh mozzarella, a few sun-dried tomatoes and basil leaves, with balsamic glaze for dipping.
• Muffuletta-style: add a spoonful of drained, chopped olive salad to the ham and provolone.

Make Ahead, Storage, Freezing and Reheating

• Make ahead: roll the egg rolls, cover tightly, and refrigerate up to 24 hours. Air fry straight from the fridge, adding 1 minute.
• Store: cool leftovers completely, then refrigerate in an airtight container for up to 3 days.
• Freeze uncooked: freeze rolled egg rolls in a single layer on a parchment-lined tray until firm, then move to a freezer bag for up to 2 months.
• Cook from frozen: do not thaw. Spray with oil and air fry at 350°F for 12 to 14 minutes, flipping halfway, until golden and the cheese is melted. It works just like cooking store-bought frozen egg rolls in the air fryer.
• Reheat: air fry at 350°F for 3 to 4 minutes until hot and crisp. Skip the microwave; it makes the wrapper chewy.

What to Serve with Antipasto Egg Rolls

Build an Italian-inspired appetizer spread around them. Buttery Air Fryer Garlic Knots and a bubbling Air Fryer Pizza Dip both share the marinara and cheese flavors. For something lighter, add Air Fryer Pepperoni Basil Tomato Puffs, a simple green salad, or a tray of olives and marinated vegetables.

For a game-day spread, pair them with my Air Fryer Philly Cheesesteak Egg Rolls and let guests pick their favorite.

Antipasto Egg Rolls FAQ

How long do you cook antipasto egg rolls in the air fryer? Air fry at 350°F for 8 to 10 minutes, flipping halfway, until golden brown. From frozen, allow 12 to 14 minutes.

Do I need to preheat the air fryer? Yes. A 3- to 5-minute preheat starts crisping the wrapper right away, before the cheese melts through.

Do I need oil? Just a light coat of cooking spray on both sides. Without it, egg roll wrappers come out pale and dry.

Why did my egg rolls get soggy? Usually wet filling. Pat the pepperoncini dry, don’t overfill, and cook in a single layer so steam can escape.

Why did my egg rolls burst open? They were overfilled or not sealed. Roll tightly, press out air, seal the last corner with water, and cook seam-side down.

Can I make antipasto egg rolls in the oven? Yes. Bake on a sprayed, parchment-lined sheet at 400°F for 15 to 18 minutes, flipping halfway.

Can I use wonton wrappers? Yes, for bite-size versions. Use less filling and start checking at 5 minutes.

Are antipasto egg rolls gluten-free? No. Standard egg roll wrappers contain wheat. Look for gluten-free wrappers and check your deli meat labels.

What’s the best dipping sauce? Italian dressing is the classic. Warm marinara, pesto, ranch and balsamic glaze also work.