In a medium mixing bowl, whisk together the soy sauce, ginger, and cornstarch. Add the chicken and stir to coat. Let marinate for 10 minutes.

Chop the mushrooms and mince the garlic.

Heat a wok or large sauté pan over high heat. Once hot, add the marinated chicken and cook until no longer pink, about 5 minutes.

Add the mushrooms and cook until they soften, about 2 minutes.

Reduce heat to medium. Add the coleslaw, salt, pepper, and minced garlic. Stir-fry for 3 to 4 minutes until the coleslaw softens. Stir in the sesame oil and red pepper flakes, then remove from heat and let cool.

Assemble the egg rolls: Position an egg roll wrapper like a diamond and mound 3 tablespoons of the filling in the center. Fold the sides towards the center and roll away from you, sealing with water.

Preheat air fryer to 390°F. Coat basket with nonstick spray and arrange egg rolls in a single layer, misting the tops with more nonstick spray.

Air fry for 9 to 11 minutes, flipping halfway through. Repeat with remaining batches.