Step 1: In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until it's no longer pink and lightly browned. Drain any excess fat.
Step 2: Add the minced garlic and grated ginger to the skillet. Sauté for 1 minute until fragrant.
Step 3: Add the shredded cabbage, julienned carrots, and sliced green onions. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
Step 4: Pour in the soy sauce, oyster sauce (if using), and black pepper. Stir well to combine and cook for another 1-2 minutes. Remove the filling from the heat and transfer it to a large bowl to cool completely.
Step 5: Prepare your workstation: fill a shallow dish with warm water, lay out a clean, damp kitchen towel, and have your cooled filling ready.
Step 6: Dip one rice paper wrapper into the warm water for about 15-20 seconds, until pliable but not overly soft. Transfer it to your damp towel.
Step 7: Place about 2-3 tablespoons of the cooled filling near one edge of the rice paper wrapper, shaping it into a log. Leave a border on the sides.
Step 8: Fold the bottom edge of the rice paper over the filling, tucking it in snugly. Then, fold in the left and right sides towards the center. Roll tightly from the bottom up to create a compact egg roll. Repeat with remaining wrappers and filling.
Step 9: For Air Frying: Preheat your air fryer to 375°F (190°C). Lightly spray the egg rolls with cooking oil. Place in a single layer in the basket. Air fry for 12-15 minutes, flipping halfway, until golden brown and crispy.
Step 10: For Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper, spray with oil. Arrange egg rolls, spray tops with oil. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Step 11: Serve your Crispy Rice Paper Egg Rolls immediately with your favorite dipping sauce.