In a mixing bowl, combine the shredded cabbage, shredded carrots, cooked chicken (or tofu), green onions, soy sauce, garlic powder, and ginger powder. Mix well until all ingredients are evenly distributed.
Take one egg roll wrapper and lay it flat on a clean surface with one corner facing you.
Place about 2 tablespoons of the filling mixture in the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, tucking it in tightly.
Fold in the side corners, and then roll the wrapper away from you to form a tight cylinder. Seal the edge with a little water if needed. Repeat this process with the remaining wrappers and filling.
Preheat the air fryer to 380°F (193°C).
Lightly spray the egg rolls with cooking spray, which helps them achieve a golden color.
Place the egg rolls in the air fryer basket in a single layer, ensuring they are not overcrowded.
Cook for 8-10 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.
Remove from the air fryer and let cool slightly before serving.
Serve the egg rolls with soy sauce, sweet and sour sauce, or your favorite dipping sauce on the side.