1 lbs Lean ground meat
1/4 tsp Salt
1/4 tsp Pepper
1 tsp Minced garlic
1/4 tsp Dry ginger
1 (12 oz) bag Coleslaw mix
1/4 cups Green onion
3 tbs Soy sauce or liquid aminos
12 Egg roll wrappers
Heat a large sauté pan over medium high heat. Spray with cooking spray and add the ground meat (or chicken cut into small bite size pieces), and season with salt and pepper. Cook, breaking up the meat with a spatula as it cooks, until meat is browned and cooked through. Add the garlic and ginger, then stir in the coleslaw mix, green onions, and soy sauce. Cook until cabbage is wilted, about 3-4 minutes, then remove from heat.
Keep a small bowl of water nearby and lay an egg roll wrapper on a clean surface. The key to getting it right is to make sure you turn the square wrapper so a point is facing you (like a diamond). Then place about 1/4 cup of filling in the middle of the wrapper. Dip your fingers in water and run around the edges of the wrapper. Fold the side points over the filling, and then roll it up! (Note: The water acts like glue to hold the wrapper together.
Air Fry the egg rolls: Place the egg rolls in the basket (or on a tray) inside your air fryer. Spray them with cooking spray. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Cook for 4-5 minutes, then flip the egg rolls, spray with cooking spray a second time on the other side, and cook for another 4 to 5 minutes. You will know they are done when the egg rolls are golden brown and crispy! Serve immediately with dipping sauce of choice. Serves 12