Heat the vegetable oil in a large skillet over medium-high heat (I use a 12-inch skillet). Add the ground pork (or chicken); cook, stirring occasionally and breaking up the meat into small pieces as you go, until cooked through. If needed, remove any excess grease left in the pan.
Add the garlic, ginger, cabbage, carrots, and green onions. Cook, stirring frequently, just until the cabbage begins to soften.
Stir in the sesame oil, soy sauce, and rice wine vinegar. Taste the filling and adjust the seasonings, if needed.
Turn off the heat and allow the filling to cool down, about 15 to 20 minutes (hot filling can cause the wrappers to soften and break).Note: If you find that, after cooling, there is excess liquid in the filling, remove it or use a slotted spoon when filling the egg rolls. Too much liquid will make the egg roll wrappers wet, which can cause them to soften and break. Take one egg roll wrapper and put it on a clean work surface with one of the corners facing you. Place one-sixth (about ¼ cup or so) of the cooled filling in the center of the wrapper. Keep the unused wrappers covered with a damp paper towel (or just keep them wrapped up) while you’re working so that they don’t dry out.Fold the corner of the wrapper closest to you over the filling. Fold in both sides of the wrapper toward the center, and then roll up the egg roll away from you until there is a small triangle of the wrapper left at the top. Dip your finger (or a brush) in some water and lightly wet the edges of the triangle. Finish rolling up the egg roll and place it seam-side down on your work surface. Repeat with the remaining filling and wrappers.Note: If needed, see the step-by-step photos in the post.
Preheat the air fryer to 400°F.
Remove the basket from the air fryer and add the egg rolls, leaving space between them to allow for proper air circulation. Lightly brush or spray the tops with oil. Note: Depending on the size of your air fryer and the shape of the basket, you may be able to fit all 6 egg rolls in the basket at one time, or you may need to cook them in batches. I have a 6-quart air fryer with a square basket, and I can fit all 6 at one time.
Air fry at 400°F for 5 to 6 minutes or until lightly golden brown.
Remove the basket from the air fryer, flip the egg rolls, and lightly brush or spray with oil.
Return the basket to the air fryer and cook for an additional 5 to 6 minutes or until the egg rolls are golden brown and crisp.
Serve immediately with duck sauce or your favorite dipping sauce.