Heat sesame oil in a skillet over medium heat. Cook ground chicken for 5-7 minutes until browned. Add minced garlic and ginger, cooking for about 1 minute until aromatic. Then, stir in shredded cabbage and sliced green onions, cooking for 4-5 minutes until the cabbage is wilted. Mix in soy sauce and rice wine vinegar to combine everything beautifully.

Lay an egg roll wrapper flat on a clean surface. Place about 3 tablespoons of filling at the center. Fold two corners over the filling to create a triangle, fold in the edges, then roll tightly, sealing with beaten egg. Repeat for the remaining wrappers, keeping them covered with a damp cloth.

Preheat your air fryer to 350°F. Spray the basket with oil and arrange the egg rolls seam-side down, ensuring they don’t touch. Cook for 10-12 minutes, flipping halfway until golden brown.

Alternatively, to cook in an oven, preheat to 400°F. Arrange egg rolls on a parchment-lined baking sheet and bake for 15-18 minutes, until golden and crispy.