Begin by thinly slicing and julienning all the vegetables.

In a large frying pan over medium heat, begin browning the pork. Add the onions and carrots. Season with salt, pepper, garlic, and ginger.

Once the pork is browned, add the cabbage and zucchini, soy sauce, and vinegar. Continue to cook until the vegetables are wilted but not fully cooked (2-3 minutes).

Prepare a space to assemble your egg rolls with a small bowl of water and a clean surface.

Use 2-3 tablespoons of filling for each egg roll. As you go, strain and press out any juices, reserving them for the dipping sauce. Add the wrappers one at a time. Dip a finger in the bowl of water and trace one of the corners of the egg roll wrapper.

Fold in the remaining 3 of the corners around the stuffing then roll tightly towards the wet corner, using it to seal in the stuffing.

Once the egg rolls are shaped, place them in a single layer on the air fryer rack and brush or spray lightly with oil.

Air fry at 400° F for 12-15 minutes, rotating the egg rolls half way through cooking. While the egg rolls cook, use the reserved juices from the filling to make the sauce. Start by putting the juices in a small sauce pan over medium heat.

Add sugar and corn starch to a small bowl. Stir together, then add water and mix until dissolved. Once the juices begin to boil, add the cornstarch mixture and whisk to combine. Remove from the heat once the sauce thickens.