Crispy and flavorful air-fried vegetable spring rolls perfect as an appetizer or light snack.

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Preheat the air fryer to 380°F (193°C).
In a large bowl, combine cabbage, carrots, bell pepper, green onions, garlic, soy sauce, sesame oil, and ginger.
Lay one spring roll wrapper on a flat surface and place about 2 tbsp of filling near the bottom.
Fold bottom edge over filling, then fold in sides and roll up tightly; seal edge with a dab of water. Repeat with remaining wrappers.
Lightly spray each spring roll with cooking spray for extra crispiness.
Place spring rolls in a single layer in the air fryer basket, making sure they don’t touch.
Air fry for 8–10 minutes, turning halfway, until golden and crisp.
Remove and let cool for a minute before serving. Serve with sweet chili or soy dipping sauce.

You can substitute wrappers with rice paper or wonton wrappers cut into quarters.
Feel free to add mushrooms, bean sprouts, or tofu for variety.
Do not overcrowd the air fryer; cook in batches if necessary.
Adjust seasoning to taste—add chili flakes for heat.