Chop the cabbage and green onions. Shred the cooked pork.
In a pan add 1 tsp oil and sautee the egg roll filling until the cabbage is softened and pork is slightly crispy around 10 minutes.
When 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.
On a plate or piece of wax paper lay down one egg roll wrapper with one corner facing you. Slightly below center add two spoonfuls of filling. Be careful not to overfill.
Using your finger, dab it into the dish of water then rub water on all four sides side.
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 oil. Lay the prepared egg rolls into the air fryer tray, 4 at a time, then spray the top with more oil.
Set the temperature for 350 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!