Start by heating a large pan over medium heat. Once it’s warm, add your ground meat. Cook until browned, breaking it apart as it cooks (about 5-7 minutes). Drain excess fat if necessary.

Next, toss in the minced garlic and grated ginger. Cook for about a minute until fragrant. Stir in the shredded cabbage, carrot, and scallions. Cook everything together for another 5-6 minutes, allowing the cabbage to soften.

Now, it’s time to season. Pour in the soy sauce and rice wine vinegar. Mix well to ensure all ingredients are coated. Optional: sprinkle in those chili flakes if you’d like some heat. Once everything is combined and cooked through, remove from the heat and allow it to cool slightly.

Grab your egg roll wrappers. Place one wrapper on a clean, dry surface. With the point facing you, add about two tablespoons of filling in the center.

Here's a pro tip: Keep the filling centralized and avoid overstuffing. It’ll make rolling much easier!

Now, fold the bottom of the wrapper over the filling. Then, fold in the sides, making it snug. Then roll up towards the top point. Use a little water to seal the edge. Repeat this process with the remaining wrappers and filling.

Preheat your air fryer to 350°F (175°C). While it heats up, brush each rolled egg roll lightly with olive oil. This helps achieve that golden-brown finish we all crave.

Once your air fryer is ready, arrange the egg rolls in a single layer (leaving space in between). Cook for about 12-15 minutes, until golden brown, flipping halfway through to ensure even cooking. Keep an eye on them for desired crispness.

Once they’re finished, let the egg rolls cool for a few minutes. Serve them with your favorite dipping sauces. Happy munching!