Heat a large skillet over medium-high heat and add the ground chicken. Cook for 5-6 minutes, breaking it apart as it cooks, until no pink remains. Drain any excess liquid if needed, then stir in the minced garlic and ginger paste. Cook for another minute until it smells absolutely amazing—you'll know when it's right.

Add the shredded carrots, cabbage, green onions, salt, pepper, and soy sauce to the skillet. Stir everything together and cook for 3-4 minutes until the veggies soften slightly but still have a little crunch. Taste it and adjust seasonings if needed—this is your chance to make it perfect before rolling.

Remove the filling from heat and let it cool for about 5 minutes. This step matters because hot filling makes the wrappers soggy and harder to seal (I learned this the hard way). Spreading it on a plate helps it cool faster if you're in a rush.

Lay an air fryer egg rolls recipe wrapper on a clean surface in a diamond shape. Spoon about 2 tablespoons of filling in the center, not too much or it'll burst open. Beat the egg in a small bowl and brush a little around the edges of the wrapper—this acts like glue.

Fold the bottom corner of the wrapper up over the filling, then fold in the left and right corners. Roll it forward tightly like you're wrapping a burrito, then seal the top corner with another egg wash dab. Don't panic if a little filling peeks out—mine always does and they still turn out amazing.

Spray your air fryer basket lightly with cooking spray and arrange the rolls seam-side down in a single layer. You might need to work in batches depending on your air fryer size (mine fits about 6 at a time). Don't stack them or they won't get that crispy texture we're after.

Air fry at 400°F for 12-14 minutes, shaking the basket halfway through. They'll be gorgeously golden and crunchy when done—let them cool for 2 minutes before eating because the filling gets super hot inside.