Heat a large skillet over medium-high heat and add the sesame oil. When the oil is fragrant, add the pork and cook for 5 minutes, or until it is fully browned and no more pink remains. Make sure to stir the pork and break it into very small pieces as it cooks.

Next add the coleslaw mix, garlic, and ginger. Stir and cook for an additional 2 minutes.

In a small bowl, stir together the soy sauce, hoisin sauce, and sweet chili sauce. Add the mixture to the pork and cabbage and stir to combine. Remove the pan from the heat and add the scallions.

Spray your air fryer basket with olive oil spray, allowing the filling to cool for 5 minutes while you preheat the air fryer to 375ºF/190ºC.

Fill each egg roll wrapper with ⅓ cup of filling. Fold in the corners of the egg roll wrapper so that the filling is covered. Then fold the bottom up to cover the filling as well. Gently roll from bottom to top.

Brush the top edge of the egg roll wrapper with the egg wash and press it to seal. Repeat with remaining egg rolls.

Place egg rolls seam side down into the preheated air fryer. Brush tops with egg wash and spray with olive oil spray.

Cook for 8 minutes, then flip and cook for an additional 3-5 minutes, or until golden brown and crisp. Cook in batches if needed. Serve immediately with sweet chili sauce for dipping.