Heat a medium-sized skillet over medium-high heat. Add the olive oil and sesame oil and allow them to heat for one minute.
1 tablespoon olive oil, 1 tablespoon sesame oil
Next, add the cabbage, carrot, green onion, and celery and cook for 8-10 minutes, or until the vegetables are soft and starting to brown around the edges. Make sure to stir them occasionally so they don’t burn.
2 cups shredded cabbage, 1 large carrot, 1 stalk celery, 1 green onions
Add the garlic, ginger, and soy sauce and stir to combine. Cook for another 2-3 minutes, or until all of the liquid has evaporated. Remove from the heat and set the filling aside to cool.
2 cloves garlic, 1 teaspoon grated ginger, 2 tablespoons soy sauce
Fill each egg roll wrapper with about ¼ cup of the filling. Brush the edges with water and roll it up like a burrito.
8 egg roll wrappers
Lightly grease the air fryer basket and add the egg rolls, making sure not to overcrowd the pan. Spray the tops of the egg rolls with olive oil spray.
Cook at 400F for 7 minutes. Flip the egg rolls and cook them for an additional 5-6 minutes, or until they are golden brown.
Serve warm or at room temperature and store any leftovers in the fridge for up to three days.