Go Back
–+ servings
Close-up of golden brown Pagoda egg rolls cooked in the air fryer

Pagoda Egg Rolls in the Air Fryer

5 from 6 votes
Author: Laurie Fleming
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
Servings: 6 Servings

Description

Crispy Pagoda egg rolls made in the air fryer straight from frozen — no thawing, no deep frying. Ready in about 10 minutes at 400°F, with timing for pork, vegetable, chicken, and mini.

Ingredients 

  • 6 frozen Pagoda egg rolls, pork, vegetable, chicken, or mini
  • Cooking spray or 1 tsp neutral oil, optional, for extra crispness
  • Dipping sauce of choice, sweet and sour, soy, sweet chili, or duck sauce

Instructions

  • Arrange the frozen egg rolls in a single layer in the air fryer basket, leaving space between each so the air can circulate.
  • Lightly mist the tops with cooking spray or brush with oil (optional, but it gives a deeper golden, crispier shell).
  • Air fry at 400°F for 8–10 minutes, flipping halfway through, until deep golden and crackly. (Mini egg rolls: 6–8 minutes. Chicken: 9–10 minutes.)
  • Rest 2 minutes before serving — the filling is molten straight out of the basket. Serve with your dipping sauce.

Equipment

Notes

  • Cook from frozen; do not thaw.
  • Keep to a single layer and don't stack — crowding steams instead of crisps.
  • The box lists 13–14 minutes for deep frying; the air fryer crisps faster, so start checking at 8 minutes.
  • Reheat leftovers at 350°F for 3–4 minutes. Refrigerate up to 3–4 days.

Nutrition

Serving: 1ServingCalories: 187kcalCarbohydrates: 34gProtein: 7gFat: 3gSodium: 374mgFiber: 2gSugar: 3gCalcium: 68mgIron: 2mg