In a saucepan over medium-high heat, add olive oil and sesame seeds. Toast the seeds to golden-brown.
2 Tablespoons olive oil, 2 Tablespoons sesame seeds
Add ground pork. Cook until browned, then add onion powder, black pepper, ground ginger, chopped green onions, minced garlic, white wine vinegar, and soy sauce. Cook until the juices evaporate.
1 pound ground pork, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon ground ginger, 1 Tablespoon minced garlic, 1 Tablespoon white wine vinegar, ½ Tablespoon soy sauce, 3 green onions
Add in the coleslaw mix and mix through. Cook so the slaw mix softens and stir through until everything is nicely combined.
1½ cups coleslaw mix
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!
8 egg roll wrappers
Lightly wet the edge of the wrapper with water. Fold the left and right corners towards the center.
Then, fold the bottom corner up, and roll the egg rolls shut, squeezing any air out as you roll them.
Lightly wet the exposed corner to press it down and seal your egg roll.
Spray the air fryer basket with oil, then place the egg rolls in the basket. Spray the egg rolls with oil.
Cook for 8 minutes at 380°F, until crispy and golden brown on all sides. Let cool for 5-10 minutes before serving. Try serving pork egg rolls with sweet and sour sauce or sweet chili sauce!