Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add 1 pound of ground chicken and sauté for 5-7 minutes until browned and cooked through. Stir in 2 cloves of minced garlic and 1 tablespoon of minced ginger, cooking for 1 more minute until fragrant. Then, mix in 2 cups of shredded green cabbage and ¼ cup of sliced green onions, cooking for an additional 4-5 minutes until the cabbage wilts. Finally, stir in 2 tablespoons of soy sauce and 1 tablespoon of rice wine vinegar.

Lay one egg roll wrapper flat on a clean surface, pointed towards you. Place about 3 tablespoons of the chicken and cabbage filling in the center of the wrapper. Fold the bottom corner over the filling to form a triangle, tucking it in tightly. Then, fold in the side corners and roll it up snugly. Seal the edges with a beaten egg to keep the filling secure. Repeat this process with the remaining wrappers, placing a damp cloth over the assembled rolls to prevent drying out.

Preheat your air fryer to 350°F (175°C) for about 5 minutes. Lightly grease the air fryer basket with cooking spray or a brush of sesame oil. Arrange the assembled crispy air fryer egg rolls in a single layer, seam-side down, ensuring they don’t touch for even cooking. Cook for 10-12 minutes, flipping halfway through, until they are golden brown and crispy.

If you prefer baking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the assembled egg rolls on the sheet, making sure they are spaced out. Bake for 15-18 minutes, flipping halfway through, until they are crispy and golden.

Once cooked, remove the crispy air fryer egg rolls from the air fryer or oven and let them cool slightly before serving. Pair them with soy sauce, sweet and sour sauce, or your favorite dipping sauce for an extra flavor kick.