Preheat air fryer to 375°F (190°C). Cut egg roll wrappers into thin strips (about 1/4 inch wide). In a bowl, toss wrapper strips with 1 tablespoon vegetable oil or spray lightly with cooking spray. Arrange in a single layer in the air fryer basket (work in batches if necessary). Air fry for 4-6 minutes, shaking the basket halfway through, until golden brown and crispy. Set aside. (Alternatively, shallow fry in a skillet with 1/2 inch of oil until golden and crispy, then drain on paper towels).

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.

Add diced yellow onion to the pot with the pork and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

Add the shredded cabbage and carrots to the pot. Cook for 3-5 minutes, stirring occasionally, until the cabbage begins to wilt. Pour in the chicken broth, soy sauce, rice vinegar, and sesame oil. If using, add Sriracha.

Bring the soup to a simmer, then reduce heat to medium-low, cover, and let it cook for 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Taste and adjust seasonings with salt and pepper as needed.

Ladle the hot Egg Roll Soup into bowls. Garnish generously with sliced green onions and a handful of the crispy egg roll wrapper strips. Serve immediately.