Chop and prepare all of your vegetables before begging to cook the filling for your egg rolls. Have all of your ingredients on the counter ready to add to the skillet.

Add the oil to a large skillet on medium heat. Add the chicken and green onions to the skillet and cook until the meat is no longer pink, about 8 minutes.

Add the garlic, carrots and cabbage and continue stirring while cooking until the cabbage softens, about 5 more minutes.

Stir in the soy sauce and vinegar. No salt is needed. Remove the skillet from the heat and allow to cool before rolling up the egg rolls.

Fill a small bowl halfway with water and set it nearby. Put an egg roll wrapper on a clean cutting board with the points facing up and down, so it will look like a diamond as you look at it.

Dip your finger in the water and wet the top tip of the egg roll wrapper. Finish rolling and press the top tip to the egg roll to seal it. The water should make it a bit sticky and help it to stay closed.

Place the egg rolls in a pan that has been sprayed with cooking spray or on a baking sheet lined with parchment paper so they do not stick. Repeat with the remaining fillings. You should get about 12 egg rolls from this recipe.

Preheat the air fryer to 390 degrees.

Place the egg rolls in the basket one inch apart. Spray them lightly with cooking spray and air fry for 6 minutes, turn them over, spray lightly and air fry for another 6 minutes. Repeat with remaining egg rolls.

Serve with plum sauce or soy sauce and your favorite asian meal. We like egg rolls with Honey Orange Chicken or Mongolian Beef and Rice.