AIR FRIED EGG ROLLS

Cook the filling. In a large skillet on medium heat, add sesame oil in a skillet and wait for the oil to shimmer. Stir in the cabbage, carrots, garlic and ginger. Cook for 3 minutes, then pour in the soy sauce. Stir and remove from heat.
Assemble the egg rolls. Add two tablespoons of the cabbage mixture on a sheet of egg roll wrapper. Fold bottom corner over filling and then fold the side corners. Bruch the top corner with water and roll the wrap tightly to enclose the filling. Brush the entire egg roll with vegetable oil.
For stovetop: In a large heavy Dutch Oven or cast iron, heat vegetable oil until the oil reaches 350°F. Carefully place 4-6 egg rolls in the hot oil, adjusting the heat. Fry for 5-8 minutes, flipping the rolls until crispy.
For oven: Brush olive oil over the egg rolls and place on a baking sheet that has been sprayed with non-stick cooking spray. Bake at 400°F for 15-20 minutes.
Air Fryer: Air fry for 10 minutes at 400°F, flipping once halfway.
Make the dipping sauce. Combine the soy sauce, vinegar, maple syrup and red pepper flakes.