In a medium bowl, whisk together 1 tablespoon low-sodium soy sauce, 1 teaspoon ground ginger, and 1 teaspoon cornstarch until smooth.

Add 1 pound ground chicken or turkey (or crumbled, pressed extra-firm tofu if making vegetarian). Break up the meat or stir the crumbled tofu so it is evenly coated. Let the mixture marinate 10 minutes.

While the protein marinates, finely chop 8 ounces cremini mushrooms and mince 3 cloves garlic.

Heat a wok or large, deep sauté pan over high heat. When very hot, add 1 tablespoon canola or grapeseed oil.

Add the marinated protein to the hot pan and cook, breaking into small pieces, until the meat is no longer pink (about 5 minutes) or the tofu is heated through and lightly browned.

Add the chopped mushrooms and cook until they soften, about 2 minutes.

Reduce the heat to medium. Add the 18-ounce bag coleslaw mix, 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and the minced garlic. Stir-fry until the coleslaw softens, about 3 to 4 minutes.

Stir in 2 teaspoons sesame oil and a pinch of red pepper flakes, if using. Remove the filling from the heat and let it cool for several minutes (cool enough to handle so wrappers won’t become soggy). Taste and adjust seasoning if desired.

Prepare egg roll wrappers: place one 6-inch wrapper on a work surface as a diamond with a corner pointing toward you. Mound about 3 tablespoons of the filling in the center, shaping it into a horizontal "torpedo."

Fold the left and right corners over the filling, then roll the wrapper away from you, brushing the final edge with a little water to seal. Press gently to adhere. Keep remaining wrappers covered with a damp paper towel to prevent drying. Repeat until all wrappers are filled.

Preheat the air fryer to 390°F. Lightly coat the basket with nonstick spray. Arrange a single layer of egg rolls seam-side down in the basket so they are not touching; mist the tops lightly with nonstick spray.

Air fry 9 to 11 minutes, flipping the egg rolls halfway through, until the wrappers are golden brown and crisp. Repeat with remaining batches; to keep finished egg rolls warm, place them on a baking sheet in a 225°F oven.

Let the egg rolls cool a few minutes, then serve hot with sweet chili sauce, if desired.