Air Fryer Cottage Cheese & Spinach Egg Rolls

Air Fryer Cottage Cheese & Spinach Egg Rolls are the golden, blistered rolls you see above—crisp on the outside with a creamy, herby, cheesy center flecked with vibrant spinach. They taste like takeout but cook light and fast in the air fryer. Each roll delivers around 8 grams of protein with modest fat and carbs, making them an easy win for lunch, snacks, or a party platter.

Why You’ll Love It

• Crispy without deep-frying: The air fryer gives you that bubbly, crunchy wrapper with just a mist of oil spray.

• High-protein, feel-good filling: Cottage cheese and mozzarella create a luscious, melty interior that’s satisfying yet lighter than cream-cheese versions.

• Fast and weeknight-friendly: Mix, roll, air fry—done in under 20 minutes once your station is set.

• Customizable for your diet: Easy to make vegetarian, higher-protein, lower-carb, or gluten-free with simple swaps.

• Great hot or warm: They keep that crackly bite even after a short rest, and reheat beautifully for meal prep.

• Kid-approved flavors: Mild cheese, mild greens, and a familiar egg roll shape make them approachable for picky eaters.

• Party-perfect: Serve them halved to show off the green-and-gold filling—so pretty on a platter with dip.

Ingredient Deep Dive

Cottage Cheese

Cottage cheese is the protein powerhouse here. It melts into a creamy base that’s lighter than cream cheese but still lush. For the best texture, use small-curd cottage cheese and give it a quick drain if it’s very wet. This helps keep the filling thick so the rolls fry up extra crisp rather than steamy.

Spinach

Fresh spinach adds color, nutrients, and a gentle earthy flavor. Chopping it fine disperses it through the filling, so every bite has green flecks. If using frozen spinach, thaw completely and squeeze dry—removing excess moisture is the difference between crackly wrappers and soggy rolls.

Mozzarella

A small handful of shredded mozzarella brings stretch and gooey goodness. Its mild flavor supports the cottage cheese without overpowering it, and it helps the filling set so slices look clean and tempting.

Ingredients List

• 8 egg roll wrappers

• 1 cup cottage cheese (small curd; drain if watery)

• 1 cup fresh spinach, finely chopped (or ¾ cup well-drained frozen spinach)

• ¼ cup shredded mozzarella

• ¼–½ teaspoon kosher salt, to taste

• ¼ teaspoon black pepper

• Olive oil spray

Optional Add-Ins & Smart Swaps

• Protein boost: 1–2 tablespoons grated Parmesan or 1 scoop unflavored whey isolate stirred into the filling.

• Herby lift: 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh parsley or basil.

• Garlic & onion: ½ teaspoon garlic powder and/or ¼ teaspoon onion powder for savory depth.

• Heat: Pinch of red pepper flakes or a dash of hot sauce in the filling.

• Dairy options: Part-skim vs. whole-milk cottage cheese both work; ricotta can sub but yields a softer interior.

• Gluten-free: Use gluten-free egg roll wrappers if available, or switch to rice paper for a different but tasty texture.

• Lower carb: Use low-carb wrappers if you can source them, or roll smaller appetizers with wonton wrappers.

Step-by-Step Instructions

1. Prep the filling: In a mixing bowl, combine cottage cheese, spinach, mozzarella, salt, and pepper. If using any optional seasonings, add them now. Stir until evenly distributed and thick.

2. Set up your station: Place wrappers, a small bowl of water, the filling, and a clean plate nearby. Preheat the air fryer to 375°F.

3. Fill: Lay one wrapper in a diamond orientation (point toward you). Spoon about 2 tablespoons of filling just below center, shaping it into a compact log.

4. Roll: Fold the bottom corner over the filling, tuck it snugly, fold in both sides to seal the ends, then roll up tightly toward the top corner. Dab the tip with water and press to seal.

5. Repeat: Continue with remaining wrappers and filling, keeping rolled egg rolls under a slightly damp towel while you work so the wrappers don’t dry out.

6. Air fry—first side: Lightly mist the air-fryer basket with olive oil spray. Arrange egg rolls seam-side down in a single layer without overlapping. Spray the tops lightly.

7. Cook: Air fry 6–8 minutes total, turning halfway, until the wrappers are evenly golden with little blistered bubbles and the filling feels set. Add 1–2 minutes if your fryer runs cool.

8. Rest & serve: Let them rest 2 minutes so the cheese settles, then serve whole or cut on a diagonal to showcase the creamy green filling.

Pro Tips for Crispy, Gorgeous Rolls

• Control moisture: Drain cottage cheese and squeeze spinach dry. Less moisture = more crunch.

• Tight rolls win: A snug roll prevents steam pockets and tearing; keep the log compact and the wrapper taut.

• Don’t crowd the basket: Space allows hot air to circulate so every side crisps.

• Mist, don’t drench: A light spray is plenty—too much oil can toughen wrappers.

• Season boldly: Cottage cheese is mild; don’t be shy with salt, pepper, garlic powder, or herbs.

• Cut after a short rest: Waiting 1–2 minutes yields cleaner slices and less escaping steam.

• Batch smart: If cooking multiple batches, the second batch may brown faster—watch closely.

Flavor Variations You’ll Make on Repeat

• Greek-Inspired: Stir in chopped dill, a squeeze of lemon zest, and crumbled feta in place of mozzarella. Serve with tzatziki.

• Three-Cheese: Add Parmesan and a little part-skim ricotta for an ultra-creamy interior.

• Spinach-Artichoke: Fold in ¼ cup chopped artichoke hearts and a pinch of crushed red pepper.

• Breakfast Roll-Up: Mix in scrambled egg whites or chopped hard-boiled egg for an AM protein snack.

• Pesto & Mozz: Swap 1 tablespoon pesto for part of the salt and pepper; finish with a sprinkle of Parmesan.

• Mushroom & Spinach: Sauté finely chopped mushrooms until dry, cool, then mix in for umami depth.

• Buffalo Ranch: Add 1–2 teaspoons hot sauce and a tiny pinch of ranch seasoning; serve with Greek-yogurt ranch.

• Sun-Dried Tomato & Basil: Mince sun-dried tomatoes and fresh basil into the filling; serve with warm marinara for dipping.

Serving Suggestions

• Dipping duos: Marinara, garlic-herb yogurt, tzatziki, sweet chili sauce, or a lightened honey-mustard.

• Lunchbox hero: Pack two rolls with a crunchy side salad, cucumbers, and grapes.

• Game-day platter: Halve each roll on a bias, arrange cut-side up to show the creamy green filling, and add a trio of dips.

• Soup & crunch: Pair with tomato soup, chicken broth with veggies, or a lemony orzo soup.

• Brunch board: Offer alongside fruit, frittata slices, and roasted potatoes for a savory snackable option.

Storage & Reheating: Keep Them Crispy

Refrigerate: Cool cooked egg rolls on a wire rack so steam can escape. Refrigerate in an airtight container lined with paper towels for up to 4 days. For best texture, keep them in a single layer or separate layers with parchment.

Freeze (cooked): Place cooled rolls on a parchment-lined sheet and freeze until solid, then transfer to a freezer bag and press out air. Freeze up to 2 months.

Freeze (unbaked): Assemble and seal; freeze on a sheet until firm. Store in a freezer bag with parchment between layers for up to 2 months.

Reheat options:

• Air Fryer (best): 350°F for 3–5 minutes (from fridge) or 8–10 minutes (from frozen). Flip once.

• Oven/Toaster Oven: 375°F on a wire rack set over a sheet pan for 8–12 minutes (fridge) or 15–18 minutes (frozen).

• Skillet: Lightly mist a nonstick skillet; cook over medium heat 2–3 minutes per side until hot and crisp.

• Microwave: Only if you must; they’ll soften. If you do, re-crisp in the air fryer for 1–2 minutes afterward.

Make-Ahead, Meal-Prep & Scaling Guide

• Mix ahead: Stir the filling up to 2 days in advance and store covered. If it loosens, drain any liquid and stir in 1 tablespoon grated Parmesan to thicken.

• Roll-ahead: Assemble up to 24 hours ahead. Place on a parchment-lined tray, cover with plastic wrap, and refrigerate. Add 1–2 extra minutes when air frying.

• Batching for crowds: Double or triple the recipe. Air fry in waves and hold crisp on a wire rack in a 200°F oven for up to 30 minutes.

• Lunch prep: Pack two egg rolls with a crunchy salad and a container of marinara or yogurt dip. Reheat at work in a toaster oven or air fryer if possible.

• Entertaining tip: Cut each egg roll on a diagonal, then stand the halves upright on a platter so guests see the creamy spinach filling.

Light Nutrition Snapshot & Smart Swaps

Per roll (as written): ~8 g protein | ~3 g fat | ~12 g carbs (about ~105 calories, calculated from macros). Numbers vary with brands and wrappers, but this gives you a ballpark for meal planning.

To lower fat: Use 2% cottage cheese and part-skim mozzarella; skip extra oil spray beyond a light mist.

To raise protein: Stir in 1–2 tablespoons finely grated Parmesan or a tablespoon of unflavored whey isolate.

To reduce carbs: Use smaller wrappers (wonton size) for mini rolls, or seek out low-carb wrappers if available. Rice paper is lower fat but similar carbs; see FAQ for tips.

Gluten-free: Source certified gluten-free wrappers or try rice paper with the method below. Always check labels on cheeses and seasonings.

Quick Dip Bar (3 Fast Sauces)

1) Herbed Yogurt Dip

• ½ cup plain Greek yogurt

• 1 teaspoon lemon juice

• 1 tablespoon chopped fresh dill or parsley

• Pinch of garlic powder, salt, and pepper
  Whisk and chill 10 minutes.

2) Simple Marinara Warm-Up

• ½ cup marinara

• Pinch of red pepper flakes (optional)
  Warm gently in a small saucepan; serve with a sprinkle of Parmesan.

3) Sweet Chili-Lime

• ¼ cup sweet chili sauce

• ½ teaspoon lime zest plus 1 teaspoon lime juice
  Stir to combine for a tangy-sweet finish.

Ingredient Spotlight: Getting the Best Wrappers & Cheeses

Egg roll wrappers: Look for fresh, pliable wrappers in the refrigerated produce section of most supermarkets or Asian grocers. Choose packages with the latest expiration date, and keep them chilled. Once opened, seal tightly and use within a few days.

Cottage cheese texture: Small-curd blends most evenly. If your cottage cheese is very watery, place it in a fine-mesh sieve for 10–15 minutes, or stir in 1 tablespoon Parmesan to absorb excess moisture.

Mozzarella melt-factor: Pre-shredded works, but shredding from a block gives a silkier melt. Don’t overdo it—too much cheese can cause leaks.

Technique Clinic: Master the Tight, Tidy Roll

1. Filling placement: Aim for a compact 3–4 inch log positioned just below the center of the wrapper.

2. First fold: Pull the bottom corner up and over, gently tucking the wrapper under the log to remove air pockets.

3. Side folds: Fold left and right sides in firmly to “cap” the ends so filling won’t escape.

4. Final roll: Roll forward tightly to the top corner, then brush that top corner with water and press to seal.

5. Seam-side down: Place seam-side down on the tray or in the basket to set the seal during the first minute of cooking.

Flavor Roadmap: Pairings & Menus

• Italian-ish Night: These rolls + warm marinara, a chopped Italian salad, and sparkling water with lemon.

• Mediterranean Mezze: Greek-inspired variation with tzatziki, olives, cherry tomatoes, and cucumbers.

• Brunch Spread: Breakfast Roll-Up variation with fruit salad, roasted potatoes, and an iced latte.

• Game-Day Grazing: Classic rolls halved, served with sweet chili, herbed yogurt, and honey-mustard, alongside carrot and celery sticks.

• Soup & Snack Dinner: Tomato basil soup or lemon chicken orzo plus two egg rolls for a balanced, cozy meal.

Frequently Asked Questions

Can I bake these instead of air frying?
Yes. Bake at 400°F on a wire rack set over a sheet pan (or a parchment-lined sheet pan) for 12–15 minutes, turning once. A light oil spray helps browning.

Can I use frozen spinach?
Absolutely. Thaw fully, then squeeze dry in a clean towel until it’s almost crumbly. Measure ¾ cup packed after squeezing and add to the filling.

How do I prevent egg rolls from bursting open?
Roll tightly to eliminate air pockets, seal with water, place seam-side down initially, and avoid overfilling. If your filling is loose, stir in 1 tablespoon Parmesan to thicken.

Can I make these with rice paper wrappers?
Yes, but the texture is different—more shattery and delicate. Soften rice paper briefly in warm water, fill, roll, and spray lightly with oil. Air fry at 370–375°F for 6–8 minutes, flipping carefully with oiled tongs. They brown less but still crisp.

What protein can I add?
Diced rotisserie chicken, crumbled cooked turkey sausage, or chopped shrimp are great. Keep add-ins dry and limit to ¼–½ cup total so the rolls still seal neatly.

Do they reheat well for meal prep?
They do. Re-crisp in the air fryer at 350°F for 3–5 minutes. Store components separately if you’ll be reheating more than once to preserve texture.

Final Thoughts

These Air Fryer Cottage Cheese & Spinach Egg Rolls deliver everything we love about a crispy handheld—crackle on the outside, creamy-cheesy spinach goodness inside—without deep frying or complicated steps. They’re fast, flexible, and endlessly riffable. Mix the filling tonight, roll a batch tomorrow, and watch them disappear with a little dipping sauce on the side. If you make them, drop a comment with your favorite variation or dip combo—I’m betting the pesto-parm or spin-artichoke version will be a hit in your kitchen, too. Happy air frying

Print