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, grated
• 3 scallions, chopped
• 3 cups shredded cabbage
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 12 egg roll wrappers
• oil, for brushing or spraying
• duck sauce, plum sauce, and soy sauce, for serving

Equipment

• Air fryer
• Large skillet
• Grater
• Wooden spoon
• Small bowl of water

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 and cook until no pink remains, 6 to 8 minutes, so the meat is fully cooked before the vegetables go in.
2. Stir in the garlic, ginger, grated carrot, scallions, and cabbage. Cook another 3 to 4 minutes, stirring often, until the cabbage wilts down and turns soft and glossy.
3. Add the soy sauce and rice vinegar, stir to coat, then take the pan off the heat. Let the filling cool before rolling so it does not tear the wrappers (you can make it up to a day ahead).
4. Lay 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 run them along all four edges of the wrapper. Fold the side corners in over the filling, then roll away from you into a tight cylinder, sealing the far corner. Repeat until you run out of filling, about a dozen rolls.
6. Arrange the egg rolls in the air fryer basket in a single layer without touching, so air can circulate and crisp every side. Lightly brush or spray them all over with oil.
7. Air fry at 350F for 6 to 7 minutes, then flip each roll, brush or spray the second side with oil, and cook 4 to 5 minutes more until deeply golden and crisp.
8. Serve immediately while hot and crunchy, with duck sauce, plum sauce, or soy sauce for dipping.