Ingredients
1 tbsp. sesame oil
1/2 lb. ground pork
4 c. coleslaw mix
1/2 c. matchstick-cut carrots
1 tsp. freshly grated ginger
2 garlic cloves, minced
3 green onions, sliced
2 tsp. soy sauce
2 tsp. rice vinegar
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/8 tsp. Chinese 5-spice seasoning
12 egg roll wrappers
Nonstick cooking spray
1 tbsp. olive oil
Sweet chili sauce, duck sauce, or hot mustard sauce, for dipping
Directions
Heat the sesame oil in a large skillet over medium heat.
Add the pork and cook until crumbled and cooked through, about 4 minutes.
Add the coleslaw mix, carrots, ginger and garlic.
Cook 2-3 minutes or until the cabbage has wilted.
Remove from the heat; stir in the green onions, soy sauce, vinegar, pepper, salt, and 5-spice seasoning.
Transfer to a plate and let cool slightly.
Place 1 egg roll wrapper on a dry work surface with the points of the wrapper facing up and down (like a diamond).
Place about 1/3 cup of the pork mixture in the middle of the wrapper.
Dip your fingers in water and and dampen the edges of the wrapper.
Fold the left then right points of the wrapper in toward the center.
Fold the bottom point over the center. Roll toward the remaining point to form a tight cylinder.
Press edges to seal. Place on a plate and cover with a dry towel.
Repeat the process with remaining wrappers and pork mixture.
Preheat the air fryer to 360°, if required.
Spray the air fryer basket with cooking spray.
Brush the tops of the egg rolls with olive oil.
Working in 3 batches (4 at a time), place the egg rolls in the basket and cook 7 minutes.
Flip the egg rolls over and brush with more oil.
Cook for an additional 2 minutes.
Serve with the dipping sauce of your choice.
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