Step 1

In a large skillet, add olive oil. When heated, pour in broccoli slaw and cook for a few minutes until wilted. Add in diced mushrooms, garilc, ginger and diced water chestnuts.

Step 2

Once all the vegetables are wilted and tender, add in aminos or soy sauce, sesame oil, chili flakes. Taste and add salt and pepper as neccesary. Take off heat and set aside.

Step 3

Option: There should be very little liquid in this mixture. If there's too much liquid, make a slurry of 1 Tbsp. cornstarch and 1 Tbsp. water and add to the vegetable mixture to thicken it up and get rid of the moisture.

Step 4

Preheat the air fryer to 400 degrees. Meanwhile, lay the egg roll wrapper so the points (corners) are on the bottom and top like a diamond. Using your finger, moisten all of the edges of the egg roll wrapper with water.

Step 5

Now, spread a spoonful of filling in the middle of the wrapper, in a horizontal line. Next, fold the bottom corner of the egg roll wrapper up and over the filling and push the filling tight into the wrapper.

Step 6

Then each side, one by one over on each other, being sure to moisten each edge with water so it sticks closed. Roll completely closed and moisten any open edges so they stay closed. Repeat with the other egg rolls and then spray each side with cooking spray.

Step 7

Place egg rolls inside preheated Air Fryer basket. Fry for 4minutes at 400 degrees then open air fryer and flip them over. Cook another 4 minutes. Carefully pull out of air fryer basket and cut in half. Serve immediately with coconut aminos or soy sauce. Enjoy!