Weigh a large, empty bowl on your food scale and make note of the weight (in grams)
Add coconut aminos (or soy sauce), garlic, ginger, and sugar to the bowl and whisk together.
Add chicken and coleslaw mix to the bowl and sauce mixture, and fold together until evenly coated.
Zero out your food scale and weigh the bowl full of ingredients. Subtract the weight of the empty bowl (step 1) from the total weight, and divide by ten (or the total number of egg rolls you want to get). This number is the number of grams of chicken mixture you will spoon onto each egg roll wrapper.
Set an egg roll wrapper on a plate, set it on your food scale with one point facing toward you, and zero out (tare) the scale. Scoop the number of grams determined in step 4 onto the wrapper.
Fold the bottom point of the egg roll wrapper over the filling, rolling once. Then fold in the right and left points. Brush a bit of water on the remaining top point, and finish rolling the egg roll over the top point.
Repeat steps 5 and 6 until all 10 egg rolls are rolled.
Spray the bottom of the air fryer basket with cooking spray. Set egg rolls in the basket (Don’t overcrowd. You may have to cook the egg rolls in batches depending on your model of air fryer. I can fit 3-4 at a time in mine.)
Spray tops of egg rolls with cooking spray and air fry at 390 degrees F for 7-10 minutes, turning halfway through. Keep an eye on them to prevent burning.
Serve with macro-friendly dips like hot Chinese mustard, wasabi, soy sauce, Bolthouse farms dressings, sriracha, or sweet chili sauce, and enjoy!