In a large, non stick skillet over medium high heat, heat one tablespoon of the vegetable oil.
Add the green onions and cook for 2 minutes. Add the garlic and ginger and cook for one minute, stirring often, until fragrant.
Add the slaw mix and soy sauce. Cook for about 5 minutes, until the cabbage and carrots start to soften.
Stir in the chicken and Thai sweet chili sauce. Remove from heat.
Allow the filling to cool for a bit.
Roll about 1/4 cup of filling into each egg roll wrapper.
Place 4 or 5 egg rolls in the basket of your air fryer. Brush lightly with vegetable oil.
Cook at 350 degrees F for 5 minutes. Use tongs to flip the egg rolls over. Brush them again with vegetable oil.
Cook for an additional 5 or 6 minutes until browned. Repeat the process with the remaining egg rolls.
Serve the egg rolls with Thai chili sauce or duck sauce for dipping.