In a large skillet over medium heat, cook the ground chicken until fully browned. Break it apart as it cooks so there are no large chunks. Drain any excess liquid.

Stir in the coleslaw mix and garlic, cooking for about 2–3 minutes until the cabbage softens slightly. Add soy sauce, sesame oil, and green onions. Stir well so every bite is seasoned.

Place a wrapper on a clean surface with one corner facing you. Spoon about 2–3 tablespoons of filling onto the lower third. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a little water.

Preheat your air fryer to 370°F (188°C). Lightly spray both sides of each egg roll with cooking spray. Arrange them in a single layer in the basket without overcrowding.

Cook for 8–10 minutes, flipping halfway through, until golden brown and crispy. Serve immediately while hot for the best crunch.