
Cook ground pork until browned. Add vegetables and cook 2 minutes until slightly wilted. Season with soy sauce, sesame oil, and ginger. Cool completely.
Place filling on spring roll wrappers. Roll tightly, folding sides in, and seal edge with water.
Spray all sides with cooking spray.
Air fry at 400°F for 8-10 minutes, turning halfway, until golden and shatteringly crispy.
Serve with sweet chili sauce and plum sauce.
Tip: Spring roll wrappers are thinner than egg roll wrappers and get crispier. Cool the filling completely before wrapping. These are best eaten immediately — the wrappers lose their crunch quickly. Double-wrap for extra crispiness.
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