• Press garlic, dice carrots; peel and grate ginger. Dice onion and green onions.
  3 cloves garlic, 1/3 cup carrots, 1 tsp ginger, 1 medium onion, 1/3 cup green onions
• Slice green cabbage.
  1/2 cup green cabbage
• Heat oil in skillet over medium-high heat until shimmering.  Add onions, garlic, ginger, carrots and cabbage.  Cook 4-5 minutes, until onion is translucent.
  1 tbsp olive oil
• Add ground pork, and cook another 6-8 minutes, or until pork is cooked through.
  1 lb ground pork
• Add water chestnuts, salt, pepper, soy sauce, green onion and cilantro.  Cook about 1-2 minutes, then remove from heat, allow to cool.
  12 oz can water chestnuts, 1 tsp salt, 1 tsp black pepper, 1 1/2 tsp soy sauce, 2 tbsp cilantro

Make Lumpia

• Take one lumpia or egg roll wrapper and place in diamond shape.  Use Medium Scoop to place two tablespoons of pork mixture onto the bottom of the wrapper, being sure to leave approximately 1.5 inches of space at the bottom of the wrapper.
  1 16-ounce package of lumpia or Egg Roll wrappers, 2 tbsp water
• Brush edges of wrapper with water. Fold bottom portion over pork, then roll once. Press down both sides close to pork, then fold the sides in like an envelope.  Roll to the top. Continue to do this until all lumpia are prepared. 
• Spray air fryer trays lightly with oil, then place lumpia on trays.  Air Fry 14-16 minutes, until wrappers are crispy, switching trays halfway through.
• Serve with sweet chili sauce, if desired.