Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 pound ground pork (450g)
  • 1 medium yellow onion, finely diced (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 inch ginger, grated (approx. 1 tablespoon)
  • 4 cups shredded cabbage (approx. 225g)
  • 1 cup shredded carrots (approx. 115g)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 teaspoon granulated sugar (5g)
  • 1/2 teaspoon ground black pepper (2g)
  • 8 egg roll wrappers (approx. 6-inch squares)
  • 1 large egg, beaten
  • Cooking spray (vegetable or olive oil)

Instructions:

  1. Heat oil in a large skillet/wok. Brown the ground pork, breaking it up with a spoon. Drain off excess fat.
  2. Add onion, garlic, and ginger to the skillet and cook until softened, about 3-5 minutes.
  3. Add shredded cabbage and carrots. Cook until slightly wilted, about 5 minutes.
  4. Stir in soy sauce, sesame oil, sugar, and pepper. Taste and adjust seasonings as needed. Remove from heat and let cool for 15 minutes.
  5. Place an egg roll wrapper on a clean surface. Place about 1/4 cup of filling in the center.
  6. Fold the bottom corner over the filling. Fold in the sides. Brush the top corner with beaten egg. Roll tightly to seal.
  7. Repeat steps 5 and 6 until all egg rolls are assembled.
  8. Preheat air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking spray.
  9. Place egg rolls in the air fryer basket in a single layer (work in batches if necessary). Cook for 6-8 minutes per side, or until golden brown and crispy.
  10. Remove from air fryer and serve immediately.