Step 1

In a large and deep skillet, heat the sesame oil over medium heat and then add the crumbled tofu. Set the timer for 5 minutes and do not move the tofu until it sounds.

Step 2

Stir the tofu and then make space in the center of the pan to add the garlic and ginger. Cook without stirring for 2-3 minutes then mix into the tofu mixture.

Step 3

Add the dark soy sauce and cook for 2-3 minutes stirring to distribute throughout the tofu mixture. It will resemble ground pork.

Step 4

Add the shredded coleslaw veggies and the light soy sauce. Cook for 5 minutes, stirring often. Then turn off the heat and let the mix cool.

Step 5

Set up a station to make the eggrolls with the wrappers and a small bowl of water to dip your fingers in to seal the little eggroll packages.

Step 6

One at a time, take a wrapper and put about 3 tbsp of the filling in the middle and spread it horizontally in a line. Fold the sides up around the mixture slightly and then roll the side closest to you around the mixture. It is very similar to rolling a burrito. Use your finger to wet the edge to make a seal once you have made your little package. Do this with all 12.

Step 7

Once finished, spray the air fryer basket with oil and place the eggrolls inside. Depending on the size of your air-fryer, this may take two rounds of cooking. Do not let the eggrolls touch one another.

Step 8

Spray the tops with oil and then air fry at 400 degrees for 5 minutes. Carefully flip them with tongs and air-fry for an additional 5 minutes.

Step 9

Serve with dipping sauce of choice. I like Thai sweet chili sauce, hoisin or soy sauce.