Bring a wok pan to medium-high heat and add the sesame oil. Once the oil is hot, add the ground beef and cook until the meat is no longer red.
Then add the onion, minced garlic, and minced ginger and cook until fragrant.
Add the cabbage, carrots, and red bell pepper. Sauté for a couple of minutes, until the cabbage has softened, and the beef has browned.
You can then add the soy sauce and season with salt and pepper to your liking. Once everything is fully cooked, take the wok off the stove and let it cook off on the counter.
Prepare your station. Have your wrappers and filling ready. Put down a small bowl of water and a plate to roll your egg rolls on.
Grab an individual wrapper sheet, place it diagonally in front of you, and put about 2 tablespoons of filling on the wrapper (like the photo). Then fold the corner closest to you over the filling and the sides over, like an envelope. Then keep rolling until you have a small corner (triangle) left. Brush some water with your fingers on the corner of the wrapper and roll further until the wrapper has sealed.
Place about 4-8 egg rolls in your air fryer (depending on the size of your air fryer), make sure they don’t touch each other, and have a little room. Spray quickly with cooking oil (I used avocado oil) and let them air fry for 6-8 minutes at 400 degrees F, air fryer setting, or until golden brown. Make sure to turn them over halfway.
Serve hot with some chili sauce.
Plate, serve, and enjoy!