1 Lb Lean Ground Beef Browned to Crumbly and Drained
4 Green Onions, Thinly Sliced
1 Small Package Slaw Mix
1 Teaspoon Salt
1 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 (16 Ounce) Package Egg Roll Wrappers
Mix salt, cumin, and garlic powder together in a ramekin for the filling.
Brown beef with spices and drain. Cook cabbage and onions in beef drippings and drain.
In a large bowl combine all and mix well.
Lay an egg roll wrapper at an angle. Use your finger to lightly moisten all 4 edges with water. Place about 1/4 cup of the filling in the center of the wrapper. Fold 1 corner over filling and tuck in the sides to form a roll. Repeat with remaining wrappers and mist each egg roll with cooking spray front and back.
Preheat an air fryer to 390 degrees F (199 degrees C). Place egg rolls in the basket, making sure they are not touching; cook in batches if necessary. Fry for 8 minutes; flip and cook until skins are crispy, about 4 minutes more.
Variation: If you do not have an air fryer you may place on a parchment lined baking sheet and spray both sides with cooking oil and bake until golden brown. About 15 Minutes. You may also substitute pop corn shrimp for the beef and prepare the same way.