These are great with so many different dips to serve with: marinara, ranch and bbq sauce are delish! Choose your favorite or have several for variety. You can use leftover lasagna or cook up a batch to use just for the egg rolls. Just make sure to let the lasagna cool to at least room temperature before rolling the egg rolls. Makes about 15 egg rolls
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 15Egg Rolls
Calories: 130kcal
Ingredients
3cups(710ml)cooked lasagna, cooled
15egg roll wrappers
1cup(112g)shredded mozzarella cheese
water, for sealing the wrappers
oil spray, for coating the egg rolls
1/2-1cup(120-240ml)dipping sauce of choice, marinara, ranch, bbq sauce, etc.
Cook the lasagna and then let cool to at least room temperature or use leftover lasagna. Cut into small slices about 2 Tablespoons in volume.
Using egg roll wrappers or spring roll wrappers, add the 2 Tablespoons piece of the lasagna filling to each wrapper. Add about 2 teaspoons of shredded cheese on top. Tuck and roll the wrapper around the filling (watch the video in the post above to see how to roll even and tight rolls). Brush the top corner of the wrapper with water to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
Brush or spray rolls with oil to coat. Place egg rolls in a single layer in the air fryer basket (cook in batches).
Air Fry 380°F for 12-16 minutes, flipping halfway through. Cook until the wrapper is crispy and browned. If you use the larger wrapper or if your wrappers are thicker cook a little longer so that all the layers can cook through to avoid being tough and chewy.
Allow to cool a little (the filling will be super hot right after cooking), and then serve with your favorite dipping sauce.