Put six egg roll sheets aside. Fill a small bowl with water and set aside.

Prepare the sauce by combining the teriyaki coconut aminos, soy sauce, Siracha, and juice from half of a lime in a bowl. Whisk and set aside.

¼ cup teriyaki coconut aminos, 1 tbsp soy sauce, 1 tbsp Siracha, ½ lime

Add 1 tbsp of sesame oil to your pan and heat on medium heat. Add in onions and scallions and cook for 3-5 minutes or until onion is clear.

2 tbsp sesame oil, 1 green onions, ¼ onion

Add in garlic and ginger and cook for 3 minutes.

1 garlic clove, 1 tsp ginger

Add in chopped mushrooms and cabbage and cook for an additional 3 to 5 minutes or until mushrooms are golden brown. Lower heat to low.

½ cup mushrooms

In a separate pan, add in remaining sesame oil and heat on medium. Add in the ground turkey and thoroughly cook until the meat has no pink or uncooked meat. Season with salt and pepper.

½ lb. ground turkey, ¼ tsp salt, ⅛ tsp pepper

Add the cooked turkey to the cooked vegetables. Toss in the carrots and cook on medium heat for 5 more minutes. Let cool for 15 minutes.

¼ cup shredded carrots

Preheat the air fryer to 400℉. Spray non stick cooking spray on the basket of the air fryer.

Place one egg roll wrapper in a diamond pattern on a flat plate. Scoop the cooled filling and place a heaping spoon full (3-4 tbsp) of filling in the middle of the sheet. Ensure the filling is centered and horizontal, leaving room to wrap in the ends of the wrap and roll the wrap.

Fold the wrapper like a burrito by folding and tucking in the ends and then rolling the egg roll. You can use a little water on the ends of the wrap to seal the ends to the rolled egg roll.

Place your prepared egg rolls into your preheated air fryer coated with non stick spray and cook for 7 to 9 minutes, depending on desired crispiness.

Once finished, remove egg rolls from the air fryer, serve and enjoy!

Vietnamese Egg Rolls