Heat a skillet over medium-high heat. Add ground pork or chicken and sauté 5-7 minutes until browned and most moisture evaporates. Stir in garlic, ginger, cabbage, carrot, green onions, and soy sauce. Cook an additional 3-4 minutes until vegetables soften and liquid cooks off. Remove from heat and let cool for 5 minutes.
1 lb ground pork, 2 cloves garlic, 1 tsp fresh ginger, 2 cups cabbage, 1 carrot, 2 green onions, 2 tbsp soy sauce
Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon 2-3 tablespoons of filling onto the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly toward the top corner. Seal the edge with a dab of water. Repeat with remaining wrappers.
8 egg roll wrappers
Spray each egg roll lightly with oil on all sides. Place the egg rolls seam-side down in the air fryer basket, spaced about 1 inch apart to allow airflow. Do not overcrowd the basket to ensure even crisping.
oil spray
Set air fryer to 400°F and cook the egg rolls for 10-12 minutes. Flip the egg rolls at 5-6 minutes to ensure even browning. Check for golden-brown wrappers with no pale dough spots before removing.
Remove egg rolls from the basket and let them rest for 2-3 minutes before serving. The filling will be hot. Serve with sweet chili sauce, soy sauce, or hoisin sauce for dipping.
