Heat a large skillet over medium-high heat. Add your ground turkey and cook it until it's no longer pink, which takes about 5-6 minutes. Break it up as it cooks so you get small, crumbly pieces. Drain any excess moisture using a paper towel—this keeps your air fryer egg rolls from getting soggy.

Stir in the shredded cabbage, carrots, bean sprouts, green onions, garlic, and ginger into the turkey. Cook everything together for 2-3 minutes, stirring occasionally, until the veggies soften slightly. Add the soy sauce and sesame seeds, then taste and adjust the seasoning. Remove from heat and let it cool for about 5 minutes before filling.

Beat 1 egg in a small bowl—this'll be your egg wash to seal the wrappers. Lay one wrapper on a clean counter in a diamond shape (rotated 45 degrees). Place about 2 tablespoons of the filling in the center of the wrapper, not too much or it'll burst.

Fold the bottom corner of the wrapper up and over the filling, tucking it tightly. Fold the left and right corners toward the center, then use your finger to dab a little egg wash on the top corner. Roll everything up tightly away from you, sealing that top corner with the egg wash. Repeat with all 12 wrappers.

Lightly spray your air fryer basket with cooking spray (this prevents sticking, trust me on this). Arrange your rolls seam-side down in the basket in a single layer—don't stack them or they won't get crispy. You might need to work in two batches depending on your air fryer size.

Set your air fryer to 400°F and cook for 12-14 minutes. Shake the basket halfway through cooking so they brown evenly on all sides. Mine always get a little golden at the tips, which is exactly what you want. Don't panic if they look slightly wrinkled—that's normal and part of that crispy texture.

Remove the egg roll recipe rolls from the basket and let them cool for 2-3 minutes on a paper towel. This is when they get their final crunch as they cool slightly. Serve them immediately with sweet and sour sauce or sriracha mayo for dipping.