Directions

1. In a large skillet, heat the sesame oil over high heat. Add the chicken and 2 tablespoons of soy sauce to the pan, cooking while breaking it apart with a wooden spoon until the chicken is fully cooked, approximately 5 minutes. Add the ginger, garlic, and scallions. Cook, stirring, until fragrant, about 30 seconds. Add the cabbage, bok choy, carrots, the remaining 2 tablespoons of soy sauce, and the vinegar. Cook, stirring occasionally, for 2 to 3 minutes until the vegetables are crisp-tender. Set aside to cool.
2. Working with one at a time, place a wrapper on a clean surface, the points facing top and bottom like a diamond. Place 1/4 cup of the mixture on the lower third of the wrapper. Moisten the edges by dipping your finger in water and running it along the wrapper's borders. Fold the closest point over the filling, then tuck in the left and right corners toward the centre, and roll tightly into a cylinder. Set aside and repeat with the remaining wrappers and filling.

3. Spray all sides of the rolls with oil. Insert crisper plates in the baskets. Arrange a single layer of the rolls in each basket, then insert the baskets in unit. Select Zone 1. Turn the dial to select AIR FRY. Set the temperature to 200°C and set the time to 8 minutes. Press the MATCH COOK button to copy Zone 1's settings to Zone 2. Press START/ PAUSE to begin cooking in both zones, flipping halfway, until browned.

4. Serve with the dipping sauce on the side, if desired.