Heat sesame oil in large skillet or wok. Add ginger and garlic and sauté a minute.
Add remaining vegetables and spices and cook, stirring about 5-7 minutes until all vegetables are tender.
Remove from heat and strain off excess liquid.
Place an egg roll wrapper on a piece of parchament paper orcutting board, with one corner pointing towards you.
Place 1/4 cup filling on lower half of wrapper.
Wet the top and side corners of the wrapper with water.
Fold the bottom corner over filling nad begin to roll the egg roll tightly.
Fold the side corners over, and continue rolling the egg roll completely.
Once you have rooled all the egg rolls, heat your air fryer to 385 degrees and set to 7 minutes.
Cook in batches depending on how many your air fryer holds. Space them at least an inch apart so the air can circulate on all sides.
Turn the egg rolls over halfway through cooking. Check them towards the end; you may want to stop the cooking early depending on how fast your fryer cooks.
To make the dipping sauce, combine all ingedients in a small saucepan. Bring just to a boil, whisking continuously. Turn off heat when the sauce starts to boil.
Mix cornstarch with 1/4 cup cold water. Add to sauce and mix thouroughly.