Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the ground pork and cook for approximately 5–7 minutes, breaking it into small pieces, until it is no longer pink.

Add the minced garlic and ginger to the cooked pork. Stir and cook for about 30 seconds, just until fragrant.

Stir in the coleslaw mix, soy sauce, toasted sesame oil, sliced green onions, and black pepper. Cook for 3–5 minutes, stirring frequently, until the cabbage begins to soften while retaining some texture.

Transfer the filling to a bowl and cool it for at least 10 minutes. Drain away any excess moisture before rolling so the wrappers stay sturdy and crisp.

Place approximately 1/4 cup of filling near the lower third of each wrapper. Fold the bottom corner over the filling, fold in both side corners, and roll tightly; moisten the top corner with water and press to seal.

Preheat the air fryer to 375°F if the manufacturer recommends preheating. Arrange the egg rolls in a single layer with space between them, then lightly spray or brush the outside with oil.

Air fry at 375°F for 8–12 minutes, turning halfway through and lightly spraying the second side with oil. Remove the egg rolls when the wrappers are golden brown and crisp, then serve immediately with dipping sauce.