Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork (or ground chicken)
• 1 clove garlic, peeled and crushed
• 1 tablespoon fresh ginger, grated
• 1 medium carrot, shredded
• 3 scallions, chopped
• 3 cups cabbage, shredded
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 12 egg roll wrappers
• as needed oil, for brushing
• as needed duck sauce, plum sauce, and soy sauce, for serving

Equipment

• Air fryer
• Large skillet
• Wooden spoon or spatula
• Box grater or food processor

Instructions

1. Heat the olive oil in a large skillet over medium heat, then add the ground pork. Break it apart with a wooden spoon as it cooks, about 6 to 8 minutes, until no pink remains and the meat is lightly browned.
2. Stir in the garlic, ginger, shredded carrot, scallions, and cabbage. Cook another 3 to 4 minutes, stirring often, until the cabbage wilts down and turns soft.
3. Season with the soy sauce and rice vinegar, stir to combine, then take the pan off the heat and let the filling cool. Warm filling makes the wrappers soggy and hard to roll, so give it a few minutes.
4. Set one egg roll wrapper on a dry surface with a corner pointing toward you like a diamond. Spoon about 1/4 cup of filling across the center.
5. Dip your fingers in water and dampen all four edges. Fold the bottom corner up over the filling, fold in the two sides, then roll away from you into a tight cylinder. Repeat with the remaining wrappers and filling for about a dozen rolls.
6. Arrange the egg rolls in the air fryer basket in a single layer without touching, so the air can circulate. Brush or spray them lightly with oil.
7. Air fry at 350°F for 6 to 7 minutes, then flip, brush the second side with oil, and cook another 4 to 5 minutes until golden brown and crisp all over.
8. Serve right away with duck sauce, plum sauce, or extra soy sauce for dipping.