First, you'll shred your cabbage and carrots. Add cabbage and carrot to a microwave safe bowl, add 2 tbsp of water, cover and microwave for 1 min 30 seconds to steam. Be careful, steam escaping will be hot! Cabbage and carrots should be soft. Drain off any excess water, season with salt, pepper, garlic, and set aside.

Chop your corned beef and add to the cabbage mixture. Add shredded cheese and mix it all together.

Lay your egg roll wrapper on a flat surface. Place roughly 2 tbsp of filling in the center of the egg roll, then wet all of the edges by dipping your fingers in water and running them along the perimeter of the egg roll wrapper. Then, fold the bottom edge up (away from you) to cover the filling, then fold the sides inward, and lastly, roll the egg roll to seal.

Place seam side down on an air fryer tray/basket that's been sprayed well with cooking spray. Repeat for all egg rolls.

Spray exterior of egg rolls well with cooking spray and air fry at 375F for 7-9 minutes, until golden brown and crispy. Serve with a side of mustard and enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, air fry at 375F for 3-4 minutes, until warmed through.