Prep the filling: In a medium bowl, mix cream cheese, mayonnaise, soy sauce, sesame oil, garlic, and sriracha until smooth. Fold in crab, green onions, cabbage, black pepper, and a pinch of salt if needed. Taste and adjust heat or salt.

Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. Lightly spray the basket to prevent sticking.

Set up your station: Place a wrapper on a clean surface with a corner pointing toward you (diamond shape). Keep other wrappers covered with a damp towel so they don’t dry out.

Fill and fold: Spoon about 2 heaping tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in both sides snugly. Roll up tightly toward the top corner.

Seal the roll: Brush the top corner with the egg wash and press to seal. Repeat with remaining wrappers and filling.

Lightly oil the rolls: Spray all sides of the egg rolls with oil. Don’t drench them—just a light, even coat helps them crisp.

Air fry in batches: Arrange rolls in a single layer with space between each. Cook at 375°F (190°C) for 8–10 minutes, flipping halfway, until golden and blistered. Add 1–2 minutes if you like them extra crispy.

Serve hot: Let them rest 2 minutes so the filling sets. Serve with sweet chili sauce, soy-vinegar dip, or a creamy wasabi mayo.