Clean collard greens by submerging them in water and allowing the dirt to sink to the bottom. Repeat several times until sediments no longer appear. Julienne as thin as your patience allows.

In a large skillet, on medium high heat, sauté garlic and onion until translucent. Lower heat and add collards, mushrooms, tofu, black vinegar, chili oil, miso, olive oil and salt to taste. Cook, stirring occasionally until collards are tender, about 20 minutes.

Add collard green/mushroom mixture to soaked noodles. Mix thoroughly.

On your food prep surface, take the square spring roll or egg roll pastry and lay it out as a diamond with the bottom corner facing you. Fold the bottom corner and place two heaping tablespoons of the mixture on the folded corner. Roll the mixture once, then fold the left and right side corners to seal off the sides. Wet your fingertips with water and moisten the top corner. Continue to roll the pastry and seal off the top of the roll with water. Repeat with the reaming mixture.

Brush the roll with canola oil and place in air fryer on 400 degrees F for 12 minutes or until browned.