Heat a medium-sized skillet over medium-high heat.

Drizzle the olive oil and sesame oil into the hot skillet and heat them for one minute.

Add the cabbage, carrot, and celery, and cook for 8-10 minutes, stirring occasionally, until the vegetables are soft and the edges are browning.

Stir in the garlic, ginger, and soy sauce. Cook for another 2-3 minutes, or until all of the liquid has evaporated.

Remove from the heat and set the filling aside to cool.

Fill each egg roll wrapper with about ¼ cup of the filling. Brush the edges with water and

roll it up like a burrito. Start with opposite points, pull them together so the points are touching. Then fold over one open end over the points and continue to roll until closed.

Lightly grease the air fryer basket with a spritz of olive oil. Add the egg rolls, making sure not to overcrowd the pan. Spray the tops of the egg rolls with olive oil spray.

Cook at 400F for 7 minutes. Flip the egg rolls and cook them for an additional 5-6 minutes, or until they are golden brown.

Serve warm or at room temperature.

Store any leftovers in the fridge for up to three days.

Whisk together the ponzu, sweet chili sauce, lime juice, and sriracha in a small bowl. Set aside until ready to serve.