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Chop cabbage, ginger, garlic and peel carrots. Keep ginger and garlic separate from the cabbage e and carrots. Sauté the ginger and garlic for about 2 minutes in a skillet with oil on medium heat. Add in cabbage and carrots. Sauté for another 4 minutes.
Press tofu in a clean dish towel. Squeeze excess liquid out and crumble tofu. add to the skillet. Whisk together sauce ingredients and pour over the skillet mixture. Add in green onions. Sauté for about 5 minutes and take off heat.
Prepare egg rolls. Use about 3 to 4 tbsp per egg roll wrapper. Tightly wrap and lightly coat in oil, especially around the corner fold to keep it shut. you can also dip fingers in water and dab on the end if it's not sticking together or staying closed.
Place in the air fryer the folded side down on 350º for 12 minutes. They can be lightly touching one another. Be sure to flip them halfway through around 6 minutes.**If baking in an oven, place on parchment paper covered cookie sheet, folded side down. Spritz with oil and bake on 350º for 20 minutes. Be sure to flip halfway through the baking process. Let them cook for about 5 minutes before serving. They will be golden/dark brown, crispy and bubbly when done.