Preparation

1. Put oil into a sauté pan and place over medium heat. Once the oil is hot and shimmers across the pan, add the cabbage, carrot, celery, jalapeño, mushrooms, green onions, garlic and ginger to the pan. Sauté, while stirring occasionally, until veggies are fragrant and softened, about 5 to 7 minutes.
2. Remove from heat and stir in the salt, soy sauce and sesame oil.
3. Place the AirFryer Basket on the Baking Pan and coat liberally with nonstick cooking spray.
4. Working with one egg roll wrapper at a time, with a small dish of water by your workspace, add about 3 tablespoons of filling in the center of the wrapper. Fold the bottom corner up and then fold in each corner from the sides before rolling up from the bottom folded side.
5. Seal the wrapper with a bit of water and place in the prepared basket. Repeat with remaining.
6. When all egg rolls are wrapped and placed in the AirFryer Basket, spray or brush liberally on each side with vegetable oil. Place in the oven in rack position 2. Select AirFry at 350°F for 16 minutes.
7. With 8 minutes left, turn the egg rolls to evenly cook both sides.
8. While egg rolls are cooking, prepare the duck sauce. Put the apricot jam, rice vinegar and soy sauce together in a small saucepan. Place over medium heat until mixture bubbles. Stir together so that the ingredients are combined and the jam is completely liquid. Remove from heat.
9. Serve eggrolls with the duck sauce for dipping.