air fryer egg rolls with Zucchini and Tomatoes

The pressure builds and you start counting down minutes until you eat. You can almost feel the steam cues starting in the pressure cooker, that gentle hiss coming from the valve like a promise. It’s kinda like the float valve saying hey, we’re almost there, get ready for the best bite of the day. You recall how the filling smells mixing up in the pot, the garlic and soy sauce teasing your nose while everything cooks down to tender pull perfection.

You gotta admit it, the smell gets you every time. When you hear the valve hiss slow release begin, it means it’s almost time to unwrap those egg rolls that smell outta this world. You remember the first time you tried this recipe, how the crispy outside cracked under your teeth, and the warm, juicy, chicken veggie filling came bursting out. Now you’re on a mission to have that again, only with your own twist.

This recipe is gonna make you wanna ditch takeout. It’s all about that quick pressure cook step that cooks the filling just right, so when you wrap it in the egg roll skins and air fry, you end up with that awesome crisp. Plus, the homemade sweet and sour dipping sauce you throw together pairs so well it’s kinda a no-brainer you gotta try it.

The Real Reasons You Will Love This Method

• You get tender chicken and veggies fast thanks to the pressure cooker’s steam cues. Check out our tuna steak recipes with Ground Beef for another pressure cooker favorite.
• The filling comes out juicy with flavors all locked in before you wrap your egg rolls. Want fast cooking hacks? See our pressure cooking tips for beginners.
• Crispy egg rolls without deep frying, cause air fryer does all the work crisping with less mess. Try our best air fryer recipes for more crispy delights.
• Cooking time is shorter since you make the filling and cook the wrapping separately yet quickly.
• The slow release of steam means no overcooking, you end with perfect bite every time.
• Homemade sweet and sour sauce is super easy and brings that classic dip with a fresh twist. Similar to our cottage cheese queso dip with Raisins and Dates.

Your Simple Ingredient Checklist

Get ready with these nine ingredients you probably got or can find easily. You start with 1 tablespoon vegetable oil, that’s the base for sautéing your garlic. Speaking of garlic, you’ll chop up 2 cloves minced, because that garlic aroma is everything.

You’ll need 1 cup cooked chicken shredded nice and fine, that’s the main filling star. Then you bring in freshness with ½ cup zucchini diced small, ½ cup cherry tomatoes chopped up, and ½ cup shredded cabbage to keep it crunchy. For seasoning, grab 1 tablespoon soy sauce, 1 teaspoon sesame oil, and ½ teaspoon ground black pepper to bring that umami and warmth.

Last but not least, 8 egg roll wrappers and some cooking spray so those rolls crisp up golden in your air fryer. Totally doable, right?

How It All Comes Together Step by Step

Step one, heat that vegetable oil in a skillet over medium heat till it shimmers a bit. Toss in your minced garlic and sauté for just about a minute. The smell should hit you right away, that’s your cue it’s working.

Next, stir in your shredded chicken, diced zucchini, chopped tomatoes, shredded cabbage, soy sauce, sesame oil, and black pepper. Cook this mix for 4 to 5 mins till veggies get just a little tender but still have a bit of crunch.

Step three, set this filling aside. Get an egg roll wrapper on a clean flat surface. Spoon a good amount of filling right in the middle. Fold the wrapper sides over the filling and then roll it tight, like you're wrapping a little veggie treasure. Repeat with the rest.

Preheat your air fryer to 375 degrees Fahrenheit, or about 190 Celsius. Give each roll a light spray with cooking spray, this helps that outside crisp up real good.

Lay all your egg rolls in the air fryer basket single layer, no touching please. Cook for 10 to 12 minutes flipping halfway so they brown evenly. Listen for the valve hiss of crispness that means they’re perfect. When done, pull out those golden beauties.

Serve hot with your homemade sweet and sour dipping sauce on the side. Time to enjoy a fusion treat that’s crispy, juicy, and just right.

Quick Tricks That Save Your Time

• If you got leftover rotisserie chicken, shred that up for instant filling ready to go.
• Use pre-shredded cabbage from the store, it’s super handy and saves chopping time.
• Make your sweet and sour sauce while the filling cooks to save a little multitasking hustle.
• Air fryer basket kinda small? Cook your egg rolls in batches and keep finished ones warm in the oven on low.

The Flavor Experience Waiting for You

The first bite is a crisp crackle that stops you right then and there. That outer shell of the egg roll golden, flaky, yet holding all that juicy chicken and veggie goodness inside. Try pairing it with our cottage cheese queso dip with Raisins and Dates for an extra flavorful meal.

Inside, the tender pull of chicken mixed with zucchini and cabbage, tomatoes bursting with a hint of sweet and savory seasoning, makes your mouth sing with each chew. You notice the slight tang from the soy and sesame oil blend that adds a cozy warmth.

When dipped in the homemade sweet and sour sauce, you get the perfect balance of tangy, sweet, and a little bit spicy edge that just lifts every flavor up. You won’t wanna put your fork down.

How to Store This for Later

To save leftovers, cool your egg rolls completely before storing so they don’t get soggy. Wrap ‘em up tight in foil or put in airtight containers. They last well in the fridge for up to 3 days.

If you wanna keep ’em longer, freeze your cooled egg rolls. Line ‘em up in a single layer on a tray to freeze first so they don’t stick together. Once frozen, pop them into a freezer bag or container, good for about a month.

Reheat by air frying again at 350 degrees Fahrenheit for 5-7 minutes. That crisp comes back real good without drying out the inside. You can also microwave briefly then finish in the air fryer for that perfect texture.

The FAQ Section You Actually Need

• Can I use raw chicken for the filling? Nope, this recipe works best with cooked chicken since the pressure cooker is mainly for the filling cooking down with veggies and sauce combined.
• Is there a gluten-free option? You can try gluten-free egg roll wrappers if you find ‘em but check soy sauce too, some brands got gluten.
• Can I bake these instead of air frying? Totally, bake at 400 degrees Fahrenheit for about 15-18 minutes flipping halfway for even crisp.
• Will the filling be too soggy? Not if you let it cool a bit before wrapping and don’t overcook veggies in the filling step. The pressure cooker method keeps it nicely balanced.
• How do I know when pressure cooking is done? Watch for that float valve to drop and the valve hiss slow release starting. Those are your sign it’s ready.
• Can I add other veggies? Heck yeah! Feel free to toss in shredded carrots or mushrooms but adjust cook time quick so they don’t turn mushy.