Heat olive oil in a large non-stick skillet over medium heat.

Add in pork, ginger, garlic, salt, and pepper.

Cook, breaking up the meat as you go, until the pork is no longer pink. Drain.

Remove from heat and stir in the coleslaw mix, green onion, cilantro, soy sauce, rice vinegar, lime juice, sesame oil, sriracha, and brown sugar.

Taste and re-season, if necessary.

Set aside.

Lay out one egg roll wrapper with a corner pointed toward you.

Brush with water.

Place 1/3 cup of filling on wrapper.

Fold one corner up over the mixture.

Fold left and right corners toward the center and continue to roll until sealed. Set aside onto a clean work surface.

Repeat with remaining filling and wrappers.

Preheat air fryer to 400 degrees F.

Grease basket with cooking spray, place in 4 eggs rolls - be sure they’re not touching, then spray the tops with additional cooking spray.

Air fry for 10 minutes, flipping halfway through.

Repeat with remaining egg rolls and serve with sweet and sour sauce!

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