Prepare the Filling: In a large bowl, combine the coleslaw mix (or shredded cabbage and carrots) with minced garlic, ginger, soy sauce or tamari, sesame oil, scallions (if using), salt, and pepper. Mix well to combine.

Fill the Wrappers: Place an egg roll wrapper on a clean surface. Spoon about 2-3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use a bit of water to seal the edge of the wrapper.

Air Fry: Preheat your air fryer to 350°F (175°C). Lightly spray or brush the egg rolls with oil to help them crisp up. Place them in the air fryer basket in a single layer, making sure they are not touching each other.

Cook: Air fry the egg rolls for about 10-12 minutes, flipping halfway through, until they are golden brown and crispy.

Serve: Once done, remove the egg rolls from the air fryer and let them cool slightly. Serve them with your favorite dipping sauce, such as sweet chili sauce, soy sauce, or a dipping sauce of your choice.