Heat a medium-sized skillet over medium-high heat. Add in the olive oil and sesame oil and allow them to heat for 1 minute.
Next, add the cabbage, carrot, and celery and cook for about 8-10 minutes, or until the vegetables are soft and starting to brown and the cabbage is becoming translucent. Make sure to stir them occasionally, so they don’t burn.
Add the garlic, ginger, and soy sauce and stir to combine. Cook for another 2-3 minutes, or until all of the liquid has evaporated. Remove from the heat and set aside to cool.
Fill the egg roll wrappers with about ¼ cup of the filling. Brush the edges with water and roll it up like a burrito.
Lightly grease the air fryer basket with avocado oil and add the egg rolls, making sure not to overcrowd the pan. Spray the tops of the egg rolls with olive oil spray.
Cook at 400 degrees F for 7 minutes. Flip the egg rolls and cook them for an additional 5-6 minutes, or until they are golden brown.
Serve warm or at room temperature and store any leftovers in the fridge for up to three days.
Sauce
Combine all of the ingredients in a small bowl. Set aside until ready to serve.
You can keep the fried egg rolls warm in a 250 degrees F oven for up to 30 minutes if you need to make them in batches.