Air Fryer Pad Thai Chicken Egg Rolls

Air Fryer Pad Thai Chicken Egg Rolls are crispy on the outside and packed with a savory, slightly sweet noodle and chicken filling inside. They’re an easy appetizer or dinner option that brings classic Pad Thai flavors into a crunchy, handheld bite.

If you love takeout flavors but want something a little more fun (and way crispier), these Air Fryer Pad Thai Chicken Egg Rolls are about to be your new go-to. They take everything you love about classic Pad Thai, savory chicken, tender noodles, and that sweet-salty sauce—and wrap it up in a crunchy, golden shell.

Easy to make in the air fryer and perfect for dipping, they’re great for appetizers, party snacks, or even a quick dinner that doesn’t feel boring.

Filled with shredded chicken, Pad Thai sauce, sliced scallions, and slivers of red pepper, they will give you a huge flavor with few ingredients. Of course, as an egg roll recipe, all ingredients are stuffed within an egg roll wrapper.

Next time I make these, I will make some Pad Thai noodles and stuff them into them, but today, I went with the uncomplicated recipe of using leftover chicken.

Why You Will Love This Recipe!

• Crispy on the outside with a flavorful Pad Thai filling inside.
• Made in the air fryer, so no messy deep frying.
• Easy to prep and perfect for appetizers or quick dinners.
• Packed with sweet, savory, and slightly tangy flavors.
• Great for parties, snacks, or something different from takeout.

If you are looking for even more Air Fryer Appetizer Recipes, some of my favorites are Air Fryer Garlic-Herb Roasted Chickpeas, Air Fryer Buffalo Cauliflower Florets, and of course, Air Fryer Loaded Potato Skins!

Ingredients Needed

• Shredded Chicken: Cooked and finely chopped, it provides a lean and flavorful protein base for the egg rolls.
• Pad Thai Sauce: Essential for authentic Pad Thai flavor, the sauce offers a unique tangy and slightly sweet taste.
• Red Bell Peppers: Add a fresh crunch to the filling, enhancing the texture contrast within the egg rolls.
• Scallions: Finely chopped, they offer a mild, oniony flavor and a pop of color.
• Egg Roll Wrappers form the outer shell, which crisps up beautifully in the air fryer, providing the perfect crunchy texture.

How To Make Air Fryer Pad Thai Chicken Egg Rolls

Step 1: Toss the shredded chicken with Pad Thai sauce in a large bowl until evenly coated.

Step 2: Lightly moisten the edges of the egg roll wrapper, then spoon 2 to 3 tablespoons of filling into the center. Top with sliced red bell pepper and scallions before rolling.

Fold the egg roll by folding it and overwrapping the filling. For a great video on how to do this effortless, check this out.

Step 3: Lightly coat the air fryer basket with cooking spray, then arrange the egg rolls inside in a single layer. Cook at 350°F for 5–6 minutes until crisp and heated through.

Recipe Variations

• Vegetarian: Use tofu, extra veggies, or a mix of cabbage, carrots, and mushrooms.
• Spicy Kick: Add sriracha, chili paste, or crushed red pepper to the filling.
• Peanut Style: Mix in a little peanut sauce for a richer, nutty flavor.
• Low-Carb Option: Skip wrappers and serve the filling in lettuce cups.
• Extra Crunch: Add bean sprouts or shredded cabbage to the mix.

Air Fryer Pad Thai Chicken Egg Rolls Recipe Tips

• Don’t overfill the wrappers: Too much filling makes them split open while cooking.
• Seal edges tightly: Use water and press firmly so they stay closed in the air fryer.
• Keep wrappers covered: Egg roll wrappers dry out fast, so cover with a damp towel while working.
• Cook in a single layer: Overcrowding leads to soggy spots instead of crisp edges.
• Spray lightly with oil: A quick mist helps them turn golden and crunchy.
• Flip halfway through: This gives even browning on both sides.
• Let filling cool first: Hot filling can make wrappers tear or get mushy.
• Serve immediately: They’re best hot and crispy right out of the air fryer.

Storing, Freezing and Reheating Instructions

• Storing: Store leftover Air Fryer Pad Thai Chicken Egg Rolls in an airtight container in the refrigerator for up to 3–4 days. Let them cool completely before sealing to prevent sogginess.
• Freezing: Freeze uncooked or cooked egg rolls in a single layer, then transfer to a freezer bag for up to 2 months. Separate layers with parchment paper to keep them from sticking together.
• Reheating: Reheat in the air fryer at 350°F for 3–5 minutes until hot and crispy again. Avoid microwaving if possible since it can make the wrappers soft.

Air Fryer Pad Thai Chicken Egg Rolls Recipe Faqs

Can I bake these instead of using an air fryer? Yes, bake at 400°F for about 12–15 minutes, flipping halfway through. They won’t be quite as crispy as the air fryer version, but still turn out golden.

Can I make them ahead of time? Yes, you can assemble them a few hours ahead and keep them covered in the fridge. For longer storage, freeze them before or after cooking.

Why are my egg rolls splitting open? They’re likely overfilled or not sealed tightly enough. Use less filling and press the edges firmly with water to seal.

Can I use store-bought Pad Thai sauce? Yes, store-bought sauce works perfectly and saves time. Just make sure it’s not too watery or the filling may get soggy.

How do I keep them crispy? Avoid overcrowding the air fryer and lightly spray the wrappers with oil. Serve immediately after cooking for best texture.

Can I make them gluten-free? Yes, use gluten-free wrappers and a gluten-free Pad Thai sauce. Always double-check labels to ensure all ingredients are safe.

More Air Fryer Recipes

• AIR FRYER ARTICHOKE DIP
• AIR FRYER OLIVE CHEESE BREAD
• INSTANT POT QUESO
• INSTANT POT COPYCAT OLIVE GARDEN SPINACH ARTICHOKE DIP
• AIR FRYER CHEESE STUFFED MUSHROOMS

Equipment Used:

• INSTANT VORTEX AIR FRYER 4 IN 1– ROAST, BAKE, REHEAT, 6 QT, 1700W

Don’t Forget To Pin!

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