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Heat a medium non-stick skillet over medium-high heat. Add oil to pan; swirl to coat.
Add garlic; cook 30 seconds, stirring constantly.
Add cabbage and carrot, saute 2 minutes.
Add the green onions and turkey, and saute until turkey is cooked through, 3–4 minutes.
Remove from heat; stir in soy sauce and pepper.
Place an egg roll wrapper on a dry work surface with the corners set vertically (pointing up and down like a diamond shape).
Moisten all edges of the wrapper with water.
Spoon about ¼ cup of filling horizontally across the center of the wrapper.
Fold in the left and right corners of the wrapper, and roll up.
Repeat with remaining wrappers and filling.
Preheat the air fryer, if necessary, to 400°F (200ºC).
Coat an air fryer basket with cooking spray.
Arrange 4 egg rolls in a basket in a single layer, and coat lightly with cooking spray.
Air-fry until browned and crisp, 7–8 minutes, turning over after 4 minutes.
Repeat with remaining egg rolls.