1. Heat a nonstick wok or saute pan over medium heat, then add the butter or olive oil. Use a spatula to spread around the oil so it coats the bottom of the pan. Add the onion and saute for several minutes until soft & translucent, then add the garlic and cabbage.

2. Cook until the cabbage is tender, then stir in the carrots, pickles, seasonings and cheese. Once everything is warm and the cheese is melted, stir in the corned beef (and, if desired 1 – 2 Tablespoons mustard).

3. To assemble the egg rolls: Set an egg roll wrapper on a plate so it’s a diamond shape (one point facing you, one facing away from you). Smear some good mustard on the middle of the wrapper. Then spoon 1/3 – 1/2 cup of the filling in a line across the center. Fold the two pointy ends on the sides over the filling, then lift up the bottom edge to cover the filling. It should look sort of like an envelope at this point.

4. Use your finger to rub a bit of water across the top triangle point. On the side facing away from you, tuck the wrapper around the filling and gently pull towards you to pack the filling a bit.  Then roll up the egg roll, burrito style.

5. Spray or brush all sides of the egg roll with avocado oil and set on a plate while you prep more egg rolls.

6. Time to cook the egg rolls! You choose the method:

• Air fry at 380 F for 8 – 12 minutes (timing may vary, depending on your air fryer), flipping after 6 – 8 minutes or until golden brown all over. Make sure to leave space between the egg rolls to allow air to circulate around them. You may have to cook them in batches. 
• Bake at 425 F. for 10 minutes. Flip and cook for 5 – 10 more minutes or until nicely browned.
• Fry in hot oil (370 F) until browned, turning once browned on the bottom. Then cook until browned on the other side. Remove to a plate lined with paper towels to absorb the excess oil.