So you want to know how long to cook an egg roll in an air fryer. For most frozen standard-size rolls, you're looking at 8 to 12 minutes at 375 to 400°F, flipped halfway through. That's the sweet spot where the wrapper goes golden and shatteringly crisp while the filling gets hot all the way through without turning to mush.
But the real answer depends on a handful of variables. Starting temperature, egg roll size, how crowded your basket is, and whether you're working with a compact 800-watt basket or a full-size 1,700-watt toaster-oven-style fryer will all shift the timing. Manufacturer guidelines from brands like Ninja and Cosori confirm this range, and aggregate user reviews consistently point to flipping or shaking at the halfway mark as the single biggest factor in getting even results. Here's how to nail it every time.
Quick Answer: Air Fryer Egg Roll Times at a Glance
| Scenario | Temperature | Total Time | Flip/Shake At |
|---|---|---|---|
| Frozen standard egg roll | 375–400°F | 8–12 min | 5–6 min |
| Refrigerated (thawed) egg roll | 375°F | 6–8 min | 4 min |
| Fresh / homemade (uncooked) | 375°F | 10–14 min | 6–7 min |
| Mini egg rolls | 375°F | 6–8 min | 4 min |
| Jumbo egg rolls | 385–400°F | 12–15 min | 7–8 min |
| Reheating leftover takeout | 350°F | 4–6 min | 3 min |
These times assume a single layer with space between each roll. Overcrowding is the fastest way to end up with soggy, unevenly cooked results, so if you're feeding a crowd, work in batches. We'll break down exactly why each variable matters in the sections below.
How Starting State Changes Your Cook Time
The single biggest factor that determines how long your egg rolls need is what temperature they are when they hit the basket. A rock-solid frozen roll straight from the bag needs significantly more time than one that's been sitting on the counter for twenty minutes.
Frozen from the bag. This is the most common scenario. The filling and wrapper are both at around 0°F, so the air fryer has to do double duty, thawing the interior and crisping the exterior. That's why frozen rolls need the full 8 to 12 minutes. Skipping the flip at the halfway point almost always leaves one side pale and leathery.
Refrigerated or thawed. If you pulled your egg rolls out of the fridge or let them thaw on the counter for 30 to 45 minutes, they're already partially warmed. You can shave 2 to 4 minutes off the total cook time. Set your timer for 6 to 8 minutes at 375°F and check at the 4-minute mark.
Room temperature. Egg rolls that have been sitting out for an hour or more cook the fastest. Six minutes at 375°F is usually enough. The risk here is that the filling can overcook and dry out before the wrapper reaches full crispiness, so keep a close eye on them.
Homemade and uncooked. If you've just rolled your own egg rolls and the filling is raw, you need enough time for the interior to reach a safe 165°F internal temperature, per USDA Food Safety and Inspection Service guidelines. That typically means 10 to 14 minutes at 375°F, depending on how thick you rolled them. A quick-read thermometer takes the guesswork out completely.
The takeaway is simple. Always check the starting state before you set your timer. A 2-minute adjustment is the difference between perfect and disappointing.
Step-by-Step: How to Cook Egg Rolls in an Air Fryer
Getting consistently crispy egg rolls isn't complicated, but skipping steps is where most people go wrong. Follow this process and you'll get restaurant-quality results from your first batch.
1. Preheat your air fryer. Set it to your target cooking temperature, usually 375°F, and let it run for 2 to 3 minutes. Preheating matters more than most people think. A cold basket means the first minute or two is just warming the air around your food instead of actively crisping it.
Some newer models like the Ninja Foodi have a built-in preheat cycle. If yours doesn't, just set the temp and let it run empty.
2. Arrange egg rolls in a single layer. Place them in the basket with at least half an inch of space between each one. Air fryers work by circulating hot air around the food. If the rolls are touching or stacked, the air can't reach every surface, and you'll get soft spots.
Most standard 5-quart baskets fit 4 to 6 egg rolls comfortably. If you need more, cook in batches. It's worth the extra few minutes.
3. Lightly spray with oil. This step is optional but highly recommended. A quick mist of avocado or neutral cooking oil on all sides promotes browning and gives you that deep golden color. Don't drench them.
One or two spritzes per side is plenty. Too much oil will smoke and can make the wrapper greasy instead of crisp.
4. Set your timer and temperature. For frozen standard rolls, start at 375°F for 8 minutes. For refrigerated rolls, start at 375°F for 6 minutes. For homemade uncooked rolls, start at 375°F for 10 minutes.
These are starting points. Your specific air fryer may run slightly hotter or cooler, so treat the first batch as a calibration run.
5. Flip or shake halfway through. At the halfway mark, open the basket and flip each roll over. If you're cooking a larger batch, give the basket a good shake instead. This is the step that separates evenly crisped egg rolls from ones that are burnt on one side and limp on the other.
Don't skip it.
6. Check for doneness. The wrapper should be deep golden brown and feel firm to the touch. If it still looks pale or feels soft, add 1 to 2 more minutes. For homemade rolls with raw filling, insert a thermometer into the center.
It should read at least 165°F to meet USDA food safety standards.
7. Let them rest for 1 to 2 minutes. The filling inside an air-fried egg roll is essentially a pocket of steam. Cutting into it immediately means a mouthful of scalding filling. Give them a minute or two on a plate or wire rack.
The wrapper will also crisp up further as it cools slightly.
That's the full process. Once you've done it once or two times, it becomes second nature. The whole thing takes about 15 minutes start to finish for a standard batch.
The Right Temperature for Crispy (Not Burnt) Egg Rolls
Temperature is where most air fryer egg roll attempts go sideways. Too low and you get a soft, chewy wrapper. Too high and the outside burns before the filling has a chance to heat through.
375°F is the baseline. This is the temperature that works for the majority of air fryer models and egg roll sizes. It's hot enough to rapidly crisp the wheat-based wrapper while giving the filling time to warm through evenly. Most frozen egg roll brands, including Pepperidge Farm and Pagoda, print oven instructions in the 375 to 400°F range, and the air fryer version tracks closely to that.
400°F for extra crunch. If you like your egg rolls deeply golden and almost crackly, bump it up to 400°F. This works especially well for thinner egg rolls or when you're reheating leftovers that just need a quick crisping. The trade-off is a narrower window between perfect and burnt. At 400°F, an extra 60 seconds can make a real difference, so stay close.
350°F for reheating. When you're warming up leftover takeout egg rolls that are already cooked, you don't need high heat. You just need to re-crisp the wrapper and bring the filling back to temperature. 350°F for 4 to 6 minutes does the job without risking a dried-out interior.
Why wattage matters. Air fryers range from about 800 watts on the low end to 1,800 watts on the high end. A lower-wattage unit generates less intense heat, so you may need to add a minute or two to the cook time even at the same temperature setting. Higher-wattage models, like the Instant Vortex Plus, tend to run hotter than their display suggests. If your egg rolls are consistently coming out darker than expected, dial the temp down by 10°F and add a minute.
The best approach is to start at 375°F for your first batch, evaluate the results, and adjust from there. Every air fryer has its own personality, and once you learn yours, you'll nail the timing every single time.
Brand-by-Brand Cook Times: Frozen Egg Rolls Compared
Not all frozen egg rolls are created equal. Size, wrapper thickness, and filling density vary significantly between brands, and those differences directly affect how long they need in the air fryer.
Pepperidge Farm Egg Rolls. These are on the larger side with a thick, sturdy wrapper. They tend to need the full 10 to 12 minutes at 375°F from frozen. The wrapper takes longer to crisp, but once it does, it holds up well. Flip at the 6-minute mark for the most even results.
Pagoda Egg Rolls. Pagoda rolls are medium-sized with a thinner wrapper. They cook faster, usually done in 8 to 10 minutes at 375°F. The thinner wrapper crisps beautifully but can go from golden to burnt quickly in the last couple of minutes. Start checking at the 7-minute mark.
Trader Joe's Egg Rolls. These are a fan favorite for good reason. They're standard-sized with a well-balanced wrapper-to-filling ratio. Expect 8 to 10 minutes at 375°F. The vegetable filling heats evenly, and the wrapper gets reliably crisp without much fuss.
Minh Egg Rolls. Minh offers both pork and chicken varieties, and they tend to be on the smaller side. At 375°F, they're usually done in 7 to 9 minutes. Because they're compact, they're a good choice if you want to fit more in a single batch.
Van's Egg Rolls. These are gluten-free, which means the wrapper behaves differently. It's typically thinner and more delicate. Cook at 375°F for 7 to 9 minutes, but handle them carefully when flipping. The wrapper can tear more easily than a traditional wheat-based one.
Whole Foods 365 Egg Rolls. These are similar in size to Pagoda rolls with a slightly thicker wrapper. Plan for 9 to 11 minutes at 375°F. They tend to have a denser filling, which means the interior takes a bit longer to heat through.
The key insight here is that wrapper thickness is the biggest variable between brands. Thicker wrappers need more time at the same temperature. Thinner wrappers cook faster but demand more attention at the end. Once you know your preferred brand, you can dial in the exact time and basically set it and forget it.
Homemade and Fresh Egg Rolls: Adjusting Your Approach
Homemade egg rolls are a different animal than the frozen store-bought kind. The wrapper is usually thinner, the filling is often raw, and there's no par-cooking step to rely on. That means your air fryer settings need to account for actually cooking the interior, not just reheating it.
Start at 375°F for 10 to 14 minutes. The exact time depends on how thick you rolled them and what's inside. A tightly packed roll with raw pork filling needs the full 14 minutes. A loosely rolled vegetable version might be done in 10. The USDA Food Safety and Inspection Service recommends that any egg roll containing poultry or pork reaches an internal temperature of 165°F.
A quick-read instant thermometer is your best friend here.
Brush the wrapper with oil before cooking. Store-bought frozen rolls already contain enough fat in the wrapper to crisp up on their own. Homemade ones usually don't. A light coating of sesame or avocado oil on the outside gives you that golden color and prevents the wrapper from drying out and cracking before the filling is cooked through.
Don't skip the rest period. Homemade egg rolls hold more moisture than commercial ones because the filling hasn't been pre-cooked and dehydrated. Letting them sit for 2 minutes after cooking lets some of that steam escape. Cut into one immediately and you'll get a burst of hot vapor that can burn your mouth.
Seal the edges properly. If your egg roll wrapper isn't sealed tight, the filling can leak out during cooking and create a mess in your basket. Use a simple flour-and-water paste along the edges before rolling. It dries clear and holds the wrapper shut even under the intense airflow of the fryer.
One more thing worth noting. If you're making a large batch of homemade egg rolls and want to freeze some for later, lay them on a parchment-lined sheet pan and freeze them solid before transferring to a bag. That prevents them from sticking together, and you can cook them straight from frozen using the same times we covered in the brand comparison section.
Egg Rolls vs. Spring Rolls: Why the Difference Matters
People use these two terms interchangeably, but they're not the same thing. The wrapper, the filling, and the cooking method are all different, and confusing them leads to undercooked or burnt results in the air fryer.
Egg rolls use a thick wheat-based wrapper. It's the same dough used for dumpling skins, just rolled larger. That thickness is what gives egg rolls their signature crunch when cooked. It also means they need more time in the air fryer to get the wrapper crisp all the way through. The wrapper is usually tucked and rolled around the filling, creating multiple layers that hold up well under high heat.
Spring rolls use a thin rice paper wrapper. Rice paper is delicate, almost translucent, and it crisps very quickly. If you put a spring roll in the air fryer at the same temperature and time as an egg roll, the wrapper will burn in about 4 minutes. Spring rolls need lower heat, around 350°F, and a shorter cook time of 4 to 6 minutes.
The filling is different too. Egg roll filling is usually cooked before rolling and contains cabbage, ground meat, and glass noodles. Spring roll filling is often raw or lightly blanched and features fresh vegetables, herbs, and sometimes shrimp. That raw filling in spring rolls means you still need to cook the interior, but the thin wrapper can't handle the extended time that requires. It's a balancing act.
How to tell them apart at the store. If the wrapper is opaque, pale white, and feels slightly doughy, it's an egg roll. If it's translucent, shiny, and feels brittle, it's a spring roll. Some brands label them clearly, but others don't. When in doubt, check the ingredient list.
Wheat flour as the first ingredient means egg roll. Rice flour means spring roll.
Getting this distinction right matters because the cook times and temperatures are genuinely different. If you've been air frying spring rolls using egg roll settings, that's probably why they keep burning.
Most Common Mistakes That Ruin Air-Fried Egg Rolls
Even with the right time and temperature, a few common errors can turn a promising batch into a soggy, burnt, or uneven mess. Here's what to watch for.
Overcrowding the basket. This is the number one mistake. When egg rolls are packed tight, hot air can't circulate around every surface. The result is uneven cooking, with some rolls perfectly crisp and others limp and underdone. Stick to a single layer with space between each roll.
If you need to cook more, do a second batch. It takes an extra 10 minutes but the results are dramatically better.
Skipping the flip. Air fryers have hot spots. The area closest to the heating element gets more intense heat. If you don't flip or shake halfway through, the side facing down will be pale while the top side gets too dark. Set a mental note or a secondary timer for the halfway mark.
Not preheating. A cold basket means the first couple of minutes are spent just warming the air instead of cooking your food. That's 2 to 3 minutes of lost crisping time. Preheat for 2 to 3 minutes at your target temperature before loading the basket. Most people skip this step and wonder why their egg rolls aren't as crispy as the photos online.
Cooking straight from frozen without adjusting. Some people set the same time for frozen rolls as they would for thawed ones. Frozen rolls need 2 to 4 extra minutes because the air fryer has to thaw the interior before it can start crisping the wrapper. If your egg rolls are coming out with a burnt exterior and a cold center, this is likely why.
Using too much cooking spray. A light mist is all you need. Drenching the rolls in oil creates a greasy surface that never fully crisps. It also causes smoking inside the fryer, which can trigger smoke alarms in smaller kitchens. One or two spritzes per side is the sweet spot.
Cutting into them too soon. The filling inside an air-fried egg roll is essentially a sealed pocket of superheated steam. Let them rest for at least 1 to 2 minutes after cooking. The wrapper will continue to crisp as it cools slightly, and the filling will be at a safe temperature to eat.
How Long to Reheat Leftover Takeout Egg Rolls
Leftover takeout egg rolls are one of the best reasons to own an air fryer. A microwave turns them soggy and sad. An oven takes forever. An air fryer brings them back to life in under 6 minutes.
Set the temperature to 350°F. You don't need high heat here because the egg rolls are already cooked. The goal is to re-crisp the wrapper and bring the filling back to serving temperature without drying everything out. 350°F gives you that balance.
Cook for 4 to 6 minutes. Most takeout egg rolls are standard-sized, so 4 to 6 minutes at 350°F is the sweet spot. Flip them once at the 3-minute mark. If they're on the larger side, lean toward 6 minutes. If they're smaller or thinner, 4 minutes is usually enough.
Don't add oil. Takeout egg rolls already have plenty of oil in the wrapper from the original frying. Adding more spray before reheating just makes them greasy. Put them in dry and let the existing fat do the work.
Check for hot spots in the filling. Takeout egg rolls can have uneven filling distribution, with some sections packed tight and others mostly air. After 4 minutes, pick one up and feel for any cold spots in the center. If it's still cool inside, add another minute. The wrapper should feel firm and look lightly golden when they're ready.
This works for restaurant leftovers and homemade ones. Whether you've got leftover egg rolls from your favorite Chinese takeout spot or a batch you made yourself the night before, the reheat process is the same. The air fryer is genuinely the best tool for this job. If you're looking for more air fryer techniques beyond egg rolls, our guide on how to cook cod fillets in the air fryer covers a similar approach for seafood.
Air Fryer vs. Deep Fryer vs. Oven: Which Is Actually Best?
Each method produces a noticeably different result, and the "best" one depends on what you're prioritizing. Here's an honest breakdown.
| Method | Cook Time | Oil Used | Texture | Cleanup |
|---|---|---|---|---|
| Air fryer | 8–12 min | 1–2 spritzes | Crispy, slightly dry | Easy |
| Deep fryer | 3–5 min | Full submersion | Ultra-crispy, rich | Messy |
| Conventional oven | 18–25 min | Light brush | Moderate crisp | Moderate |
Air fryer is the best all-around option. It's fast, uses a fraction of the oil, and produces a wrapper that's genuinely crispy. The texture isn't identical to deep frying, but it's close enough that most people won't notice the difference on a weeknight. Cleanup is minimal since there's no oil to dispose of and the basket wipes clean.
Deep fryer wins on pure texture. Submerging egg rolls in 350°F oil for 3 to 5 minutes gives you an evenly crispy wrapper with a rich, almost creamy quality that air frying can't replicate. The downside is the oil, the mess, and the smell that lingers in your kitchen for hours. If you're cooking for a special occasion and don't mind the cleanup, deep frying is still the gold standard.
The oven is the fallback. If you don't have an air fryer and don't want to deal with a deep fryer, the oven works. Preheat to 400°F, place egg rolls on a wire rack set over a sheet pan, and bake for 18 to 25 minutes, flipping halfway. The wrapper won't get as crispy, and the cook time is significantly longer, but the results are acceptable.
Air fryer vs deep fryer is the real debate. For everyday cooking, the air fryer wins on convenience, cleanup, and health. A 2023 analysis of cooking methods published through the USDA FoodData Central database confirms that air-fried foods absorb significantly less oil than their deep-fried counterparts. If you're curious about how these two methods compare in more detail, our article on is deep fry the same as air fryer breaks down the science behind the difference.
The bottom line is that the air fryer gives you 85% of the deep fryer experience with about 10% of the hassle. For most people, most of the time, that's the right call.
Pro Tips for Perfect Egg Rolls Every Time
Once you've got the basics down, a few expert-level tricks can take your egg rolls from good to genuinely impressive. These are the details that separate a decent batch from one that makes people ask what restaurant you ordered from.
Use perforated parchment liners. They're cheap, reusable, and they solve two problems at once. They prevent the egg rolls from sticking to the basket, and the perforations let hot air circulate underneath the rolls so the bottom gets just as crisp as the top. You can find them in most kitchen stores or online. They're one of those small upgrades that makes a noticeable difference.
Rotate the basket 180 degrees at the flip. Most air fryers have a hotter zone near the back where the heating element sits. When you flip your egg rolls halfway through, also spin the basket around so the rolls that were in the back are now in the front. This compensates for the heat imbalance and gives you more uniform browning across the whole batch.
Don't stack, but do use a second rack if you have one. Some air fryer models, like the Instant Vortex and the Ninja Foodi Dual Zone, come with a second cooking rack. If yours has one, you can double your batch size without stacking. Just swap the racks halfway through so the top and bottom trays cook evenly.
Let frozen rolls sit for 5 minutes before cooking. You don't need to fully thaw them, but letting them sit at room temperature for just a few minutes takes the deep freeze off the exterior. The wrapper starts crisping sooner, which means the filling has more time to heat through before the outside gets too dark. It's a small step that helps close the gap between frozen and fresh results.
Pair with the right dipping sauce while they cook. The 8 to 12 minutes your egg rolls are in the air fryer is the perfect window to mix up a quick sauce. A classic combo is soy sauce, rice vinegar, a touch of sesame oil, and a pinch of red pepper flakes. Having the sauce ready means you can serve the egg rolls the second they come out, when they're at peak crispiness.
If you're cooking for a larger group and want to maximize your output, our guide on best air fryer for large family of 6 covers models with the capacity to handle bigger batches without sacrificing quality.
How Many Egg Rolls Can You Cook at Once?
Capacity matters more than most people realize. Overcrowding is the fastest route to uneven results, so knowing your air fryer's actual usable space is key.
Standard 3.5 to 5-quart basket: 4 to 6 egg rolls. This covers most popular models, including the Cosori Pro II and the Ninja AF101. You want each roll to have at least half an inch of breathing room on all sides. If you can fit a sixth roll but it's touching the others, leave it out and do a second batch.
Large 5.5 to 8-quart basket: 6 to 10 egg rolls. Models like the Instant Vortex Plus 6-in-1 and the Cuisinart Air Fryer Toaster Oven fall in this range. The wider basket gives you more flexibility, but the same single-layer rule applies. More space doesn't mean you can start stacking.
Dual-basket models: 8 to 16 egg rolls. The Ninja Foodi Dual Zone and similar models let you run two independent baskets at once. You can cook a full batch of 8 to 12 egg rolls in one basket and use the other for a different food entirely. This is the most efficient setup for feeding a crowd.
Oven-style air fryers: 8 to 12 egg rolls on a sheet pan. If you have a toaster-oven-style air fryer, you can arrange egg rolls on a sheet pan with a wire rack. The larger cooking surface lets you fit more, but the heat distribution is different from a basket-style unit. You may need to rotate the pan halfway through for even browning.
The general rule is that it's better to cook two perfect batches than one mediocre one. If you're regularly cooking for four or more people, it's worth looking at a larger-capacity model. Our roundup of the best extra large capacity air fryer options covers the top picks as of 2026.
Are Air-Fried Egg Rolls Healthier?
This is one of the most common questions people ask, and the answer is more nuanced than a simple yes or no. Air frying does reduce oil, but egg rolls are still egg rolls.
Oil reduction is significant. A traditionally deep-fried egg roll absorbs roughly 8 to 12 grams of oil during frying. An air-fried egg roll, even with a light spritz of cooking spray, uses about 1 to 2 grams. That's a reduction of roughly 80 to 85 percent in added fat. Per USDA FoodData Central data, a standard deep-fried pork egg roll contains approximately 220 to 250 calories, while an air-fried version of the same roll comes in around 150 to 180 calories.
The wrapper is still a wrapper. Egg roll wrappers are made from wheat flour, water, and salt. They're a refined carbohydrate, regardless of how you cook them. Air frying doesn't change the nutritional profile of the wrapper itself. If you're watching your carb intake, the cooking method won't make a meaningful difference there.
Filling matters more than cooking method. A vegetable-filled egg roll with cabbage, carrots, and mushrooms is a lighter option than one packed with pork and glass noodles. The filling is where most of the calories, sodium, and fat actually come from. Choosing a lighter filling and air frying it gives you the best of both worlds.
Sodium is the hidden factor. Most frozen and takeout egg rolls are high in sodium, often 300 to 500 milligrams per roll. That comes from the soy sauce and seasonings in the filling, not the cooking method. Air frying doesn't reduce sodium. If that's a concern for you, check the nutrition label before you buy.
The honest bottom line. Air frying is a healthier cooking method than deep frying, and the calorie savings are real. But an egg roll is still a fried food product. Enjoying them a few times a week as part of a balanced diet is perfectly reasonable. Just don't let the "air fried" label convince you they're a health food.
FAQs
Can you cook egg rolls in an air fryer without thawing them?
Yes, and in fact, most people cook them straight from frozen. There's no need to thaw. Just add 2 to 4 minutes to the cook time compared to refrigerated rolls, and make sure you flip them at the halfway mark. Cooking from frozen actually helps the wrapper hold its shape better since the frozen filling acts as a structural support while the exterior crisps.
Do you need to spray egg rolls with oil before air frying?
It's not required, but it helps a lot. A light mist of cooking oil on all sides promotes browning and gives you a deeper golden color. Without oil, the wrapper will still crisp, but it may look pale and feel slightly dry rather than rich and crunchy. One or two spritzes per side is all you need.
Why are my egg rolls burning on the outside but cold inside?
This usually means your temperature is too high or your egg rolls are too thick. Drop the temperature by 10 to 15 degrees and add 2 to 3 minutes to the cook time. The lower heat gives the interior time to warm through before the wrapper gets too dark. If you're cooking homemade rolls with raw filling, this is especially common.
A quick-read thermometer inserted into the center should read 165°F when they're done.
Can you stack egg rolls in an air fryer?
You shouldn't. Stacking blocks airflow and leads to uneven cooking. The rolls on top will get crispy while the ones on the bottom stay soft. If you need to cook a large quantity, work in batches or use a dual-basket model like the Ninja Foodi that lets you run two separate loads at once.
How do you keep egg rolls crispy after cooking?
Let them cool on a wire rack instead of a flat plate. The rack allows air to circulate underneath, which prevents the bottom from getting soggy. If you need to hold them for more than a few minutes, place them in a single layer in a warm oven set to 200°F. Don't cover them with foil or a lid, since trapped steam will soften the wrapper.
Are air fryer egg rolls gluten-free?
The cooking method has nothing to do with gluten content. Standard egg rolls use wheat-based wrappers, which contain gluten. If you need a gluten-free option, look for brands like Van's that specifically make gluten-free egg rolls, or use rice paper wrappers for a spring roll style. Just remember that gluten-free wrappers are thinner and need lower heat and shorter cook times.
What's the best air fryer for cooking egg rolls?
Any air fryer with a 5-quart or larger basket will handle egg rolls well. The key features to look for are even heat distribution, a non-stick basket, and a temperature range that goes up to at least 400°F. Models like the Cosori Pro II and the Ninja Foodi are consistently top-rated for frozen foods. If you're shopping specifically for a compact kitchen, our guide on the best air fryer toaster oven for small space covers the best options that don't sacrifice performance for size.