Air Fried Egg Rolls

In a large pot, bring 4 quarts of salted water to a boil.

Add cabbage, carrots, and celery and cook until slightly softened.

Transfer to an ice bath.

Once cool enough to handle, drain and squeeze veggies with a kitchen towel until water is removed.

In a small bowl, combine soy sauce, hoisin, oyster sauce, and sesame oil.

In a large skillet over medium-high heat, heat vegetable oil until shimmering.

Cook garlic and ginger, stirring, until fragrant.

Add pork and cook, breaking up with a spoon, until browned and starting to crisp.

Drain fat from skillet until about 1 tablespoon remains.

Add soy sauce mixture and toss pork to coat.

Cook over medium-high heat, stirring, for 1 minute.

Add veggies and cook, stirring, until combined and warmed through; season with salt and black pepper.

Let cool slightly.

Arrange an egg roll wrapper in a diamond shape on a clean work surface.

Spoon 2 tablespoons of filling onto the bottom third of the wrapper.

Fold up the bottom half and tightly fold in the sides.

Gently roll and seal the edges with a couple of drops of water, pressing to adhere.

Working in batches, generously brush egg rolls with vegetable oil.

In an air-fryer basket, arrange egg rolls in a single layer.

Cook at 400°, flipping halfway through, until golden brown and crispy.

Serve egg rolls with mustard and duck sauce alongside.