Add 1 tablespoon sesame oil to large skillet and place skillet on stovetop over medium heat. Heat pan until sesame oil is hot and shimmery, swirling and tilting skillet occasionally to distribute oil across entire surface.
When oil is hot, add ½ cup sliced green onions and 1 teaspoon grated fresh ginger. Stir to incorporate ingredients into oil, then sauté green onions and ginger 2 to 3 minutes or until ginger is fragrant and green onions have softened.
Add ½ pound ground pork, salt, and freshly cracked black pepper to skillet. Stir to incorporate, breaking ground pork into smaller pieces. Cook pork 5 to 7 minutes, stirring and breaking up pork frequently, until meat is crumbled and no longer pink.
Add 1 cup coleslaw mix, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice wine vinegar, and ½ tablespoon sriracha to pork mixture. Cook 2 to 3 minutes, stirring constantly to fully combine ingredients, until cabbage is tender-crisp.
Remove skillet from heat and set aside to cool slightly. Preheat air fryer to 350° Fahrenheit.
While filling cools and air fryer preheats, place 6 egg roll wrappers on clean, flat work surface. Position wrappers with space between each, rotating wrappers so corner (not flat edge) faces you.
Scoop ¼ cup pork filling mixture onto center of each egg roll wrapper.
Lift bottom corner of egg roll wrapper and gently fold wrapper toward center, covering pork filling. Repeat with remaining egg rolls.
Lift left corner of egg roll wrapper and gently fold wrapper in toward center, covering pork filling. Repeat with remaining egg rolls.
Lift right corner of egg roll wrapper and gently fold wrapper in toward center, covering pork filling. Repeat with remaining egg rolls.
Dip 1 to 2 fingertips into small bowl of water, just enough that fingertips are very lightly wet. Gently and quickly run fingertips around unfolded edges of egg roll wrapper, moistening wrapper slightly to help secure egg roll. Wet fingertips again as needed, being careful not to use too much water or wrapper will fall apart.
Starting at bottom edge of egg roll and working quickly and carefully, tightly roll egg roll toward top corner of wrapper, making sure filling mixture is fully enclosed. Set egg roll aside seam-side down to hold closed. Repeat with remaining egg rolls.
Remove basket from preheated air fryer and lightly spray basket with neutral cooking spray. Place egg rolls in air fryer basket seam-side down, working in batches as needed to avoid overcrowding basket. Egg rolls should not touch or be stacked.
Lightly spray tops of egg rolls with neutral cooking spray. Return basket to air fryer and air fry egg rolls 5 minutes.
Carefully remove basket and use tongs to flip each egg roll over. Return basket to air fryer and air fry egg rolls 3 to 5 minutes more, or until egg rolls are as browned and crispy as desired.
Carefully remove basket and transfer egg rolls to serving plate. Repeat cooking process with any remaining egg rolls, making sure to lightly spray basket again between each batch.
Once all egg rolls have been air fried, serve egg rolls warm with soy sauce, duck sauce, sweet chili sauce, or other dipping sauce of choice.