Place a large skillet over medium-high heat. Add the ground pork and cook until browned, breaking it into small crumbles with a spatula. Drain any excess fat. Stir in the garlic and ginger, cooking for about 1 minute until fragrant. Add the coleslaw mix, soy sauce, sesame oil, and sugar. Sauté for 3-4 minutes until the cabbage is wilted but still has a slight bite. Remove from heat and let the mixture cool slightly so it doesn’t tear the wrappers.

Place an egg roll wrapper on a clean surface in a diamond shape. Scoop about 3 tablespoons of the filling onto the center. Fold the bottom corner over the filling, then tuck in the left and right sides. Brush the top corner with a little bit of the beaten egg. Roll the wrapper tightly toward the top corner to seal it shut. Repeat this process until all the filling is used, keeping the finished rolls covered with a damp paper towel so they don’t dry out.

Preheat your air fryer to 390°F (200°C). Lightly spray the air fryer basket with cooking oil. Place the egg rolls in the basket in a single layer, ensuring they are not touching. Generously spray the tops of the egg rolls with cooking oil. Air fry for 6 minutes, then flip them over and spray the other side. Cook for an additional 5-6 minutes or until they are golden brown and blistered.

Remove the egg rolls from the air fryer and let them rest for 2-3 minutes; this allows the shell to crisp up further. Slice them on a diagonal for a beautiful presentation or serve them whole. Garnish with sliced green onions and serve immediately with a side bowl of sweet chili sauce for dipping.