Finely shred 1/2 large Napa, Savoy, or green cabbage until you have 4 cups. Peel and grate 1 large carrot on the large holes of a box grater until you have 1/2 cup. Finely grate 1 large garlic clove on the small holes, then peel and grate 1 (1-inch) piece ginger on the small holes until you have 1 tablespoon. Finely dice 1 large celery stalk and finely chop 2 medium scallions.
Heat 2 tablespoons of the olive oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add the celery and cook, stirring often, until bright green and beginning to soften, about 2 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute. Add 8 ounces ground pork and 1/2 teaspoon Chinese five-spice powder if using and cook, breaking up the pork with the back of a spoon, until cooked through, lightly browned, and any liquid has evaporated, 3 to 4 minutes. Add the cabbage and 1 cup bean sprouts and cook, stirring often, until the cabbage is wilted, about 4 minutes.
Add 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon Sriracha if using, and 1 teaspoon toasted sesame oil, and stir to combine. Add the scallions and carrots and cook, stirring often, until slightly wilted, about 1 minute. Remove from the heat and let the filling cool slightly, about 15 minutes.
Prepare a small bowl of water and have a pastry brush on hand. Place 1 egg roll wrapper on a flat surface in a diamond shape. Cover the remaining wrappers with a damp towel so they do not dry out.
Place 1/4 cup mixture on the bottom half of the egg roll wrapper and shape into a rough rectangle shape. Roll the bottom point of the wrapper over the filling, tightly rolling one and a half turns so mixture is contained. Fold in the left point to the middle and repeat with the right point so it looks like an opened envelope. Brush the unfolded part of the wrapper at the top with water, then continue to tightly up until it forms a cigar shape. Press down at the end to seal; brush with more water if needed. Place on a plate and repeat with the remaining filling and wrappers.
Heat and air fryer to 380ºF. Air frying in 2 batches (unless your air fryer basket can fit all 10 egg rolls in a single layer with space around each one), brush 5 egg rolls all over with 1 tablespoon of the olive oil. Place seam-side down in the air fryer basket, making sure they are not touching each other. Air-fry until slightly brown at the tips, about 6 minutes. Flip and cook until the egg rolls are golden-brown, about 6 minutes. Transfer to a wire rack and tent with aluminum foil while you air-fry the remaining egg rolls. Serve warm with desired dipping sauce.