Preheat the air fryer to 360°F.
In a medium bowl, stir together the ground chicken, garlic, ginger, scallions, cabbage, carrots, hoisin sauce and soy sauce.
Arrange the egg roll wrappers on your work surface. Fill a small bowl with water.
Divide the filling among the wrappers, placing it in the bottom third corner of each wrapper. (The wrappers should be at an angle so that you’re rolling from corner to corner.)
Wet your finger with the water and trace around the border of each wrapper. Beginning at the bottom, fold the wrapper up and over the filling, then fold in the two sides and continue rolling until each egg roll is sealed shut.
Spray the air fryer basket with cooking spray, then spray the tops of each roll. Working in batches, air-fry the egg rolls for 12 minutes, flipping them once halfway through.
Remove the egg rolls from the air fryer and serve them with sweet chili sauce for dipping.
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