Air Fryer Egg Rolls

In large wok or skillet set over high heat, add 2 tbsp grapeseed oil. Add tofu and cook, stirring frequently, for 3 to 5 minutes or until golden. Using slotted spoon, transfer to small bowl. To wok, add ginger and garlic. Cook, stirring frequently, for 1 to 2 minutes or until fragrant. Add 1 tbsp grapeseed oil, bean sprouts, cabbage, carrots and two-thirds of the scallions. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender-crisp. Return tofu to wok and stir in soy sauce, sesame oil, salt and pepper.

Spoon 1/3 cup vegetable filling down center of each tortilla. Fold in sides, then fold bottom of wraps over filling and roll up tightly like a burrito. Brush tops of tortilla egg rolls with remaining grapeseed oil.

Preheat air fryer to 400°F according to manufacturer’s instructions and grease basket. Arrange egg rolls in air-fryer basket and air-fry, turning halfway through, for 6 to 8 minutes or until golden brown and crispy.

Meanwhile, in another small bowl, whisk together ketchup, soy sauce, vinegar and sweetener until combined.

Serve egg rolls with sauce for dipping. Garnish with remaining scallions.

Alternatively, serve egg rolls with your favorite sesame dressing or dip if preferred.