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Air-Fried Chicken Avocado Egg Rolls

Cook Time:
20 mins
Prep Time:
10 mins
10 rolls

Chef notes

Air fryers are one of the best inventions of all time —there, we said it. They’re perfect for heating up takeout leftovers, making perfectly crispy vegetables and can even turn out a perfect, homemade egg roll. The real question is: What can’t they do? 

This meal reminds chef Kevin Curry of one of his favorite comfort foods growing up — because after all, who doesn't love a great egg roll? This recipe, in our opinion, is even better than the classic restaurant version we all know because it has the same irresistible crunchiness without the heaviness from being deep-fried (thanks again, air fryer!). Creamy avocado and tender chicken tucked inside a hot, crispy shell make a perfect pair, but go ahead and freestyle the recipe a bit and add any other vegetables that you love. 

And thanks to Curry’s technique of using store-bought rotisserie chicken, it’s a quick dish that will wow both at parties and for easy weeknight dinners. Between prep and cooking, you’ll only have to spend about 20 minutes in the kitchen.

Special Kitchen Equipment: Grab your air fryer and thank us later. If you don’t have one, you can also use a convection oven.

Technique Tip: Spray egg rolls with high smoke point oil (such as avocado, grapeseed, coconut or macadamia nut) before placing in the air fryer for extra crispiness and to prevent them from burning. Olive oil won’t work at temperatures this hot! 

Swap Option: In a pinch, you can always swap egg roll wrappers with wonton wrappers.


  • cups cooked white, skinless chicken meat (from rotisserie chicken or leftover chicken breasts), chopped
  • 2 medium ripe avocados, diced
  • 2 teaspoons ground cumin
  • 1/2 cup diced red onion
  • 1/3 cup packed chopped fresh cilantro
  • Juice of 1 lime
  • Pinch of sea salt and black pepper
  • 1 egg, beaten
  • 10 egg roll wrappers
Fulfilled by



Preheat air fryer (or convection oven) to 420 F.


In a large mixing bowl, combine chicken, avocado, cumin, red onion, cilantro, lime juice, salt and pepper.


In a small bowl, beat an egg.


Add 2 to 2½ tablespoons of the stuffing to the edge/corner of an egg roll wrapper. Use your finger or a paintbrush to draw a line around the inside edges of the wrapper. Roll it over to seal the side with the stuffing, then fold in the sides and continue rolling up like an egg roll. Place it in the air fryer basket or a baking sheet lined with parchment. Repeat with the remaining wrappers until of all the stuffing is used up.


Brush the outside of the egg rolls with the remaining egg mix, then gently spray the outside of them with a neutral oil.


Air fry for 10 to 12 minutes, flipping halfway through. Serve immediately.