Heat a skillet over medium-high heat. Add garlic and ginger and stir for 30 seconds until fragrant. Add shredded cabbage and julienned carrots and cook for 3-4 minutes until softened. Stir in soy sauce and sesame oil, then cook 1 minute more. Transfer the filling to a bowl and let cool for 5 minutes.
2 teaspoons garlic, 1 teaspoon ginger, 2 cups cabbage, 1 cup carrot, 2 tablespoons soy sauce, 1 teaspoon sesame oil
Lay one spring roll wrapper on a clean surface with a corner pointing toward you. Place 2-3 tablespoons of filling in the center. Fold the bottom corner over the filling, tuck tightly, fold in the sides, then roll up snugly. Brush the top corner with water to seal. Repeat with remaining wrappers and filling.
8 pieces spring roll wrappers
Preheat the air fryer to 400°F for 3-4 minutes. Lightly spray or brush each spring roll with vegetable oil on all sides to promote golden crispiness.
vegetable oil spray
Place spring rolls in a single layer in the air fryer basket, leaving about ½ inch space between each. Cook for 6 minutes, then flip each roll and cook for 4-6 more minutes until golden brown and crispy. Work in batches if needed.
8 pieces spring roll wrappers
Transfer the cooked spring rolls to a plate and let rest for 2-3 minutes so the filling sets and doesn't leak when bitten. Serve with your choice of dipping sauce like sweet chili or soy-ginger.
