Over high heat, bring 4 quarts water to a rolling boil. Add packaged rice noodles and stir to separate. Cook until barely tender for about 2 to 3 minutes. Drain. In a bowl mix the already tender rice noodles, cabbage, carrots, onions and soy sauce together.
On the stovetop cook your cabbage mix on medium heat, add your ginger paste and toss to combine. Cook for 4-5 minutes. Add diced precooked chicken now if you want. (if using a Ninja Foodi you can do all this on saute mode)
Lay one egg roll wrapper out on a cutting board and spoon some cole slaw mixture into the middle of the wrapper.
Brush the outside of the wrapper with water and fold the sides in like folding an envelope, then roll up.
May need to add a swipe of water again to end piece so it securely holds together.
Spray egg rolls with olive oil spray and put into air fryer basket.
Set to 375 degrees and air crisp for 5-8 minutes, flipping halfway through until outsides are as crispy as you'd like them.