In a bowl, mix together the ground pork, salt, pepper, paprika, minced garlic cloves, chopped green onion, soy sauce, and water.

In a skillet, saute the pork mixture on medium high heat until browned about 5-6 minutes. Breaking apart as it cooked to get fine chunks.

Add the coleslaw mix and cook until the veggies are slightly tender, about 3-4 minutes. Remove the skillet from heat.

Lay an egg roll wrapper on a flat surface, laying it down in diamond shape.

Add about 1-2 tablespoons of the pork filling to the center, but more toward the bottom of the wrapper.

Fold the bottom corner (the one closest to you) over the filling.

Then fold in both side corners towards the filling tightly. Dip your fingers in water and run along the edges to seal the folds in place. At this point, it should look like an open envelope.

Run water along the last open corner, then tightly roll until full wrapped and sealed, add more water if you need.

Repeat until all the filling is gone, this recipe makes about 14-15 egg rolls.

Spray the air fryer basket with baking spray and add the egg rolls to the basket. Do NOT overcrowd. Lightly spray the egg rolls with baking or oil spray.

Remove the egg rolls from the air fryer basket and serve with desired sides.