Heat oil in a large skillet over medium heat. Add ginger and garlic and cook for 30 seconds.
Add carrots and green onion to pan and sauté for 2 minutes.
Meanwhile, whisk together soy sauce, sugar and broth.
Mix in soy sauce mixture, coleslaw mix/cabbage, and shrimp to the pan of veges and cook 5 minutes.
Remove pan from heat and allow to cool for about 15 minutes and strain the liquid in a strainer.
As the coleslaw/vegetable mixture is cooling, preheat the air fryer to 390°F.
Place the egg roll wrappers on a work surface. Top each with 3 tablespoons veggie/shrimp mixture.
Brush some egg on the edges of the wrapper. Roll up the wrappers, folding over the sides so the filling is contained. Brush the egg on the outside of each egg roll right before you will be adding them to the air fryer. (If you brush it on and let it sit the egg roll gets soft and can rip).
Spray the air fryer basket with cooking spray. Carefully add 3-4 egg rolls to the air fryer basket at a time. Brush tops of egg rolls with egg.
Air fry 8-9 minutes, or until brown and crunchy on the outside.
Serve immediately.
Nutrition Facts
Air Fryer Shrimp Egg Rolls
Amount Per Serving (2 egg rolls)
Calories 240Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 80mg27%
Sodium 913mg40%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 4g4%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.