Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat.

Add ground pork or chicken and cook, breaking it up with a spatula until it’s no longer pink, about 5 minutes. Drain excess fat if needed.

Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Then, add shredded cabbage, grated carrots, and sliced green onions. Cook, stirring often, for 3-4 minutes until the veggies soften but still stay slightly crisp.

Pour in the soy sauce and sesame oil. Add salt and pepper to taste. Mix well and cook for another minute. Remove from heat and let it cool slightly.

Lay one egg roll wrapper on a clean surface with a corner pointing toward you (in a diamond shape).

Place about 2 tablespoons of filling near the corner closest to you. Fold the corner over the filling, then fold in the sides snugly.

Roll tightly towards the opposite corner, sealing the edge with a dab of water or beaten egg. Repeat with the remaining wrappers and filling.

Lightly brush or spray each egg roll with vegetable oil on all sides.

Preheat the air fryer to 400°F (200°C) if required.

Place the egg rolls in a single layer in the basket, giving space between each.

Cook for 7 minutes, flip, and then cook for another 3 minutes or until they are golden brown and crispy. Adjust the timing as needed.

Let the egg rolls cool for a minute or two, then enjoy them with your favorite dipping sauce.