Preheat air fryer to 380°F (195°C).
Place one egg roll wrapper in a diamond shape on a clean, flat surface. (Keep unused wrappers covered with a damp towel to prevent them drying out.)
Spoon about 3 Tbsp pork filling onto egg roll wrapper, near the top corner.
Fold top corner over the mixture, pressing the sides of the fold down to make the seal stronger.
Fold in both side corners, keeping the folds tight.
Then, begin to roll down towards the bottom corner, forming a cigar shape and keeping the mixture tightly contained.
Before completing the roll, brush remainder of wrapper with beaten egg to seal. (Like sealing an envelope flap.) Brush sealed outer edge with additional egg wash.
Transfer sealed egg roll to a plate and cover with a damp towel or plastic wrap to prevent drying.
Repeat to assemble all pork egg rolls. (Yields ~16.)
Spray basket of preheated air fryer with cooking spray. Place 6-8 egg rolls into basket. (Air fryer egg rolls are best cooked in batches, with space between them.)
Spray tops of rolls with cooking spray (or brush with oil) to help them crisp up and brown.
Cook 10-12 minutes (no need to flip), until brown and crispy.
Serve warm with sesame soy mayo or your favorite dipping sauce!