Heat 1/2 tablespoon of the oil in a large skillet and cook the bell pepper and onion for 3 - 5 minutes, until tender. Remove the veggies to a bowl and set aside.
Add the remaining oil to the pan and add the pork in a single layer and cook, stirring occasionally, until browned. Cook in batches if needed.
Place the cooked veggies, browned pork, black beans, corn, cilantro, cheese, cumin and chili powder in a large bowl and stir to combine.
Lay an egg roll wrapper out like a diamond and place about 2 tablespoons of the meat mixture slightly below the middle of the wrapper towards the bottom point.
Fold the bottom point over the ingredients and wrap tightly.
Brush the remaining edges with a little water.
Fold in sides and then start at the bottom and roll tightly towards the top point until all edges are sealed.
To cook, preheat the air fryer to 380ºF. Spray the basket with olive oil and place 8 - 10 egg rolls seam-side down in the basket, allowing space between each. Lightly brush with olive oil and air fry for 6 - 8 minutes, until lightly golden. Flip and cook an additional 6 minutes. Repeat until all egg rolls are cooked.
Serve warm with your favorite dipping sauce.