There are no splatters or messy oil to worry about, and they cook so quickly!
In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown.
1
Add pork. Cook until browned, then add onion powder, pepper, ginger, green onions, garlic, vinegar, and soy sauce. Cook until the juices evaporate.
2
Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined.
3
Lay out egg roll wrappers in the position of a diamond. Spoon two to three spoonfuls of meat into the center of the wrapper – make sure not to overstuff the egg rolls!
4
Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.
5
Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them.
6
Lightly wet the exposed corner to press it down and seal your egg roll.
7
Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil.
8
Cook for 8 minutes at 380°F. Let cool before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce. Enjoy!