Heat olive oil in a large skillet over medium heat.

Add the chopped chicken or pork and cook until browned and cooked through, about 6 minutes.

Add minced garlic, grated ginger, shredded carrot, chopped scallions, and shredded cabbage to the skillet.

Cook, stirring regularly, until the cabbage wilts down and becomes soft, about 3 minutes.

Season the filling with soy sauce and rice wine vinegar.

Remove from heat and allow the filling to cool.

This can be done in advance.

Lay out an egg roll wrapper on a clean, dry surface with one corner facing you like a diamond.

Place about 2 tablespoons of the filling mixture in the center of the wrapper.

Moisten the edges of the wrapper with water using your fingers.

Fold the bottom corner of the wrapper over the filling, then fold in the sides, and roll tightly away from you to form a cylinder.

Repeat with the remaining wrappers and filling.

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

Lightly brush or spray the egg rolls with oil on all sides.

Place the egg rolls in the air fryer basket, making sure they do not touch or overlap.

You may need to fry in batches.

Air fry at 200°C (400°F) for 6 minutes, then carefully flip the egg rolls and air fry for another 4 minutes, or until golden brown and crispy.

Serve the crispy chicken spring rolls hot with duck sauce, plum sauce, or soy sauce for dipping.