Chop the cabbage and green onions. Shred the cooked pork.
1 cup cooked pulled pork, 1 cup head cabbage, 2 green onion stalks
In a pan add 1 tsp oil and sautee the egg roll filling until the cabbage is softened and the pork is slightly crispy around 10 minutes.
1 teaspoon olive oil
When the cabbage has softened add the soy sauce, rice wine vinegar, ground ginger, sugar, and garlic powder. Turn off the heat and let the filling cool slightly.
2 teaspoons soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon white sugar, 1/2 teaspoon ground ginger, 1 teaspoon garlic powder
On a plate or piece of wax paper lay down one egg roll wrapper with one corner facing you. Slightly below the center add two spoonfuls of filling. Be careful not to overfill.
16 ounces egg roll wrappers, premade
Using your finger, dab it into the dish of water then rub water on all four sides side.
4 tablespoons cool water
Fold the bottom over the filling.
Bring each side into the center, folding over the filling. Finish by rolling the rest of the way.
Spray the bottom of the air fryer with cooking spray. Lay the prepared egg rolls into the air fryer basket seam side up, 4 at a time, then spray the top with more oil.
nonstick cooking spray
Set the temperature to for 375 degrees and 'fry' for 5 minutes.
Flip the egg rolls after 5 minutes, spray with more oil then ''fry' for another 3 minutes.
Remove from the air fryer tray and serve with sweet and sour sauce. Enjoy!