Cook the ground pork. Bring a medium-sized pan to medium-high heat. Lightly oil the pan, then add the ground pork. Stir for 4 minutes, then add the salt, pepper, 5-spice seasoning, sugar, soy, and oyster sauce. Mix well for 2 - 3 minutes until it starts to brown. Set it aside in a large bowl, but leave some fat in the pan. Then lower the heat to a medium level.
Sauté the vegetables. Bring the pan to high heat. Caramelize the onion for 3-5 minutes, then add the cabbage. Sauté for 3-5 minutes or until the cabbage has softened. Then, add the carrots and cook for another 1-2 minutes. Season the vegetables with pepper and salt to taste.
Mix all the egg roll filling. Transfer the cooked vegetables into the large bowl with the cooked pork. Add 1 tsp of sesame oil to the bowl and mix well.
Preheat your air fryer to 400ºF (204ºC) for 5 minutes.
Wrap the mini egg rolls. First, place your egg roll wrapper diagonally on a flat surface. Add one tablespoon of the pork and vegetable mix. Fold the bottom and the sides of the wrap. Tuck the sides while rolling it for a tighter finish. Apply some water to the remaining side of the wrapper to seal it. You can also. Repeat the process until you've used up all the ingredients.
Brushing your egg rolls with cooking oil is optional. However, it will make your egg rolls crispier and more appetizing based on our test.
Air fry the 14 mini egg rolls at 400ºF (204ºC) for 5 - 8 minutes until golden brown. You may need to flip the egg rolls halfway to evenly brown the egg roll wrapper.
Serve with sweet chili sauce on the side or any other sauce of your liking.