[mv_schema_meta name="Cook filling ingredients"]Heat the oil in a large non-stick skillet over medium-high heat until hot. Add the green onions, garlic, and ginger. Saute for 2 minutes, or until vegetables begin to soften. Stir in the carrots and cook for 1 minute more. Add the cabbage and toss. Cook and stir for 7 minutes, or until the cabbage has wilted. [mv_img id="26699"]
[mv_schema_meta name="add seasoning"]Stir in the coconut aminos, cinnamon, fennel seeds, and cayenne pepper. Remove from heat and cool 10 minutes. [mv_img id="26690"]
[mv_schema_meta name="assemble eggroll"]Assemble the eggroll by placing 2 tablespoons of cabbage filling near the bottom corner of the eggroll wrapper. [mv_img id="26700"]
[mv_schema_meta name="fold and roll"]Fold each side of the eggroll wrapper towards the center of the eggroll, covering the filling. Continue to fold and roll the eggroll away from you to form the eggroll. [mv_img id="26701"]
[mv_schema_meta name="airfry"]Place the eggrolls in the air fryer and spray with a light spritz of oil spray. Cook at 350 for 15 minutes, turning halfway, until golden. [mv_img id="26702"]
Tips and Recommendations
Save time and buy pre shredded cabbage and carrots
Substitute 1/2 tablespoon 5 spice powder for the cinnamon, fennel, and cayenne powder
Only lightly spray the oil on top of the egg roll wrappers before adding to the air fryer.
Be sure the oil spray is olive oil or avocado oil, as these are able to handle high heat.
Add a little more color to the filling and substitute 2 cups of the shredded green cabbage for shredded red cabbage.
Add 1 cup chopped mushrooms (raw) to the onion mixture in step
To reheat leftovers place the egg roll in the air fryer and cook on 350 for 5 minutes, or until hot.