01 -
In a medium mixing bowl, combine mayonnaise, apple cider vinegar, black pepper, garlic salt, cayenne pepper, horseradish, onion powder, kosher salt, and Worcestershire sauce. Whisk until smooth and blended uniformly. Cover and refrigerate until serving to allow flavors to meld.
02 -
Arrange 12 egg roll wrappers on a clean, dry work surface. For each wrapper, place 1 heaping tablespoon of coleslaw in the center.
03 -
Top the coleslaw with 1/4 cup of shredded pork, 2 teaspoons of BBQ sauce, and 1 heaping tablespoon of Monterey Jack cheese.
04 -
Moisten the edges of each wrapper with water. Fold the bottom corner over the filling and roll once to encase. Fold in the right and left corners toward the center and press gently to form a tight seal. Continue rolling up, pressing the edge to adhere—add additional water if necessary to fully seal.
05 -
Preheat the air fryer to 400°F. Lightly spray egg rolls on top with nonstick cooking spray. Place them in the air fryer basket without overlapping. Air fry for 2–3 minutes, turn each roll, spray again, and air fry for an additional 2–3 minutes until golden brown (total cook time 4–6 minutes). Cook in batches if required.
06 -
Remove egg rolls from the air fryer and cool slightly. Serve warm with the chilled dipping sauce.