Bring the chicken stock to a simmer over low heat in a medium sauce pan. Remove from the heat and stir in the prepared stuffing, fresh herbs, and cubed turkey.
Whisk together the egg and water in a small bowl to make the egg wash.
Lay out one egg roll wrapper so it looks like a diamond. Brush the egg wash along the edges of the wrapper.
Scoop 2 Tablespoons of the stuffing mixture and lay across the egg roll wrapper.
Bring the bottom of the wrapper up first, then the left side, then the right, tucking and rolling tightly. Place seam side down on a plate while you finish rolling the rest.
Spray the basket of your air fryer with non-stick spray (I use olive oil) and lay in 4-5 egg rolls, seam side down, and lightly spray them with non-stick spray.
Cook at 390 for 6 minutes, then use tongs to flip the egg rolls, lightly spray again, and cook another 4 minutes until crisp and golden.
Remove and enjoy!
For the gravy
To a medium saucepan over medium high heat, add the butter and melt. Then, add in the diced onion and saute until translucent. Turn the heat down to low and stir in the flour and pepper, making a roux. Add in the herbs, chicken stock, and salt. Continue simmering over low heat until the gravy thickens, stirring occasionally. Transfer to a small dish for dipping.
For the cranberry dipping sauce
To a medium saucepan, over low heat, add the cranberries, strawberries, sugar, and orange juice. Bring to a simmer, cooking until the cranberries pop, about 6-8 minutes. Stir and simmer for an additional 4-5 minutes. Remove from the heat and use a masher until the mixture is smooth. Transfer to a small dish for dipping.