In a large skillet over medium-high heat, cook ground pork until browned and cooked through, about 5-6 minutes. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.

Add coleslaw mix and shredded carrots to the skillet. Stir in soy sauce and sesame oil. Cook for 3-4 minutes until vegetables are slightly softened. Remove from heat and let cool for 5 minutes.

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Add about 3 tablespoons of filling to the center. Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner, sealing the edge with cornstarch mixture.

Brush each egg roll lightly with vegetable oil on all sides. This helps achieve a golden, crispy exterior.

Preheat your air fryer to 390°F for 3 minutes.

Place egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook at 390°F for 10-12 minutes, flipping halfway through, until golden brown and crispy.

Remove egg rolls from air fryer and let cool for 2-3 minutes. Serve hot with sweet and sour sauce, soy sauce, or your favorite dipping sauce.