In a large skillet over medium-high heat, cook the ground pork until browned and fully cooked, about 5 to 6 minutes, breaking it up with a spoon.

Add the coleslaw mix, green onions, soy sauce, minced ginger, garlic, and sesame oil to the skillet with the pork, stirring to combine.

Cook the mixture for 2 to 3 minutes until the cabbage is slightly wilted but still retains some crunch, then remove from heat and let cool slightly.

Lay an egg roll wrapper on a clean surface in a diamond shape, then place about 3 tablespoons of the pork mixture in the center.

Fold the bottom corner over the filling, tuck in the left and right side corners, and roll up tightly, brushing the top corner with water to seal.

Preheat your air fryer to 400°F (200°C) for 3 minutes to ensure even cooking.

Lightly brush all sides of the assembled egg rolls with vegetable oil and arrange them in a single layer in the air fryer basket, leaving space between each.

Air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway through, until the wrappers are blistered and golden brown.

Serve these crispy egg rolls immediately while hot, paired with sweet chili sauce or soy sauce for dipping.