Step 1

Preheat a frying pan for a few minutes over medium heat. Add the sesame oil, ginger, cabbage, and shredded carrot. Cook down for 2-3 minutes or until the cabbage has wilted. Add the green onions, soy sauce, and black pepper. Stir and remove from heat.

Step 2

Assemble your egg rolls (see the detailed instructions in the post). Brush olive oil over the top of the egg rolls. Alternatively, you could use a Misto to spray olive oil, but I found that caused the egg roll wrappers to bubble up more when they were cooking.

Step 3

Brush olive oil on the basket of your air fryer. Place the egg rolls in the basket, seam side down, without letting them touch each other.

Step 4

Bake at 360 degrees F for 7 minutes. Flip and bake for an additional 2 minutes.

Step 5

Heat a cast iron skillet over medium heat for about 5 minutes.  Then add enough avocado oil to cover the bottom of the skillet. Place the egg roll 'seam side' down in the oil.

Step 6

Cook it until that side is crispy and brown, and then flip.  When finished cooking, place them on a plate lined with newspaper or paper towels to absorb the extra oil.

Step 7

Place a baking rack on a foil-lined baking sheet. Liberally spray the rack with olive oil.

Step 8

Put the egg rolls seam side down on the baking rack and brush olive oil over the top.

Step 9

Bake at 325 F for 12 minutes, and flip. Bake for an addition 8-12 minutes or until the egg rolls are nice and crispy without being burned.