In a non-stick skillet, cook the pork with the grated ginger and minced garlic over medium heat until lightly browned and no longer pink.

Drain any excess fat and return the pork to the skillet.

In a small mixing bowl, stir together the soy sauce, sesame oil, brown sugar, Chinese 5 spice, and salt.

Pour the sauce over the cooked pork and stir to combine.

Add the shredded cabbage, shredded carrots, and chopped green onions to the skillet.

Toss and stir to mix well.

Cook the egg roll filling, stirring continuously, until the cabbage has wilted, about 5 minutes.

Remove from heat and allow to rest for a few minutes.

Place the egg roll wrappers under a damp towel to prevent them from drying out.

To assemble the egg rolls, lay a wrapper in front of you with one corner pointing toward you like a diamond.

Moisten the edges of the wrapper with water.

Fold the bottom corner up over the filling, then fold the left and right corners to the center, pressing gently to seal.

Roll the egg roll away from you, folding it on itself, and place it seam side down on a lightly oiled non-stick surface.

Repeat until all wrappers and filling are used.

Preheat the air fryer to 190°C (375°F).

Lightly brush or spray the Air-fryer basket with oil.

Brush a small amount of oil on both sides of the egg rolls.

Place the egg rolls seam side down in the Air-fryer basket in a single layer, ensuring they are not touching.

Work in batches if necessary.

Close the air fryer and cook the egg rolls at 190°C (375°F) for 6 minutes.

Then, turn the egg rolls with tongs and cook for another 6 minutes, or until golden and crisp.

Once cooked, transfer the egg rolls to newspaper or brown paper bags to drain off any excess oil.

Repeat the cooking process in batches until all egg rolls are done.