Filling Instructions:

Heat olive oil in a large skillet over medium heat.

Add broccoli slaw to the skillet and cook until wilted.

Stir in cubed mushrooms, minced garlic, minced ginger, and cubed water chestnuts.

Once the vegetables are tender, add coconut aminos (or soy sauce), sesame oil, and chili flakes.

Taste and adjust seasoning with salt and pepper if necessary.

Remove from heat and set aside.

Assembling the Egg Rolls:

Lay an egg roll wrapper on a clean surface so that it looks like a diamond, with the corners pointing up and down.

Moisten all edges of the wrapper with water using your finger.

Place a spoonful of filling horizontally in the middle of the wrapper.

Fold the bottom corner of the wrapper up and over the filling, then tightly roll the filling into the wrapper.

Fold the sides of the wrapper over the filling, moistening the edges with water to seal.

Continue rolling until the egg roll is completely closed and sealed.

Moisten any open edges to ensure they stay closed.

Repeat with the remaining wrappers and filling.

Preheat the air fryer to 400°F (200°C).

Spray the egg rolls with cooking spray and place them in the air fryer basket.

Cook for 8 minutes, flipping halfway through, until golden and crispy.

Remove from the air fryer basket and let cool slightly before serving.

Serve immediately with coconut aminos or soy sauce for dipping.