Add shredded chicken or turkey, cilantro, jalapeno, salt, sugar, black pepper, shredded cabbage, dried cranberries, mayonnaise and rice vinegar together and mix well.

Fill egg rolls with roughly 1/4 of a cup mixture per egg roll or desired filling amount.

Dip your finger in water and run it along the edges of the wrapper.

Fold in the sides of the egg roll and then take the side closest to you and wrap up and over the filling, hugging the filling slightly with the wrapper then continue rolling the wrapper until it's all rolled up, check sides and make sure there are no holes or openings where you can see the filling, if there are holes or gaps, then press them together and tuck them into the sides.

If baking or air frying go to those instructions now.

Mix together the egg and water and brush each egg roll on each side with mixture.

Fill a heavy bottomed pan with oil, I usually add an inch or two, a heavier bottomed pan helps with heat regulation better.

Heat oil to 325 F..

Add egg rolls, laying them down in the oil in the direction going away from you so no oil splashes on you.

Cook about 2 minutes per side or until wrapper gets golden brown.

Set fried egg rolls on a paper towel or rack.

Serve with sauce of choice and enjoy!

To bake:

Preheat oven to 425 F.

Don't add the egg mixture to egg rolls but instead spritz a little oil on the rolls.

Bake for ~15 minutes, turning over mid-way through baking.

To air fry:

Skip the egg wash and spritz rolls with a little oil spray on each side.

Air fry on 400 for ~ 9-10 minutes, turning over mid-way through.