In a large skillet over medium heat, cook the ground pork until browned, about 5-7 minutes. Once browned, drain any excess fat, then add shredded cabbage, grated carrots, sliced green onions, minced garlic, and grated ginger. Stir-fry for another 3-5 minutes until softened.

Stir in soy sauce and sesame oil, seasoning the mixture with salt and pepper to taste. Cook for an additional minute, then transfer to a bowl and let it cool.

Lay an egg roll wrapper flat. Spoon a generous amount of filling onto the wrapper, fold the bottom corner over the filling, and roll tightly, tucking in the sides and sealing edges with water.

Preheat your air fryer to 375°F (190°C) for about 5 minutes.

Lightly coat the assembled egg rolls with cooking spray or brush with oil for added crispiness.

Arrange egg rolls in a single layer in the air fryer basket, cook for 10-12 minutes, flipping halfway through until golden brown.

Carefully remove egg rolls from the air fryer, allow cooling slightly, and serve warm with dipping sauce.