In a non-stick round pan, combine carrot, white scallion parts, ginger, vegetable oil, and salt. In an air fryer basket, place pan. Cook at 200 degrees, stirring halfway through, until onion and carrot are just tender, about 5 minutes.
Remove basket and add rice, garlic, soy sauce, sesame oil, and a few grinds of pepper to carrot mixture; stir to combine. Continue to cook at 200 degrees until rice is lightly toasted, about 5 minutes more.
Remove air fryer basket and pour egg over other half. Continue to cook at 200 degrees until egg is just set and peas are warm, about 4 minutes more; stir to combine. Top with green scallion parts.
Take a whole block of paneer and cut it into thin slices to roll. Apply salt, turmeric powder and chili powder on the paneer. Place the slices on a hot non-stick pan for 2 minutes.
In a separate pan sauté carrots and cabbage. Add juliennes of dried mango and cook for 2 minutes.
Spread the filling over the paneer slices. Roll the paneer. Dust it with rice flour.
Preheat the oven at 180 degrees for 5 minutes, then cook the rolls for 1 minute.
After 1 minute, brush the rolls with oil and cook for another 2-4 minutes or until golden brown.
