Start by heating the sesame and vegetable oils in a skillet over medium-high heat. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Toss in the cabbage, carrot, bell pepper, and scallions, and cook for 3–4 minutes until slightly softened but still crisp.

Add the shredded chicken to the skillet. Stir in the soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and a pinch of salt. Mix everything well and cook for another 2–3 minutes, letting the flavors meld together. Remove from heat and let the filling cool completely. This is crucial so your wrappers don’t get soggy.

Set up a rolling station with your spring roll wrappers, cooled filling, a bowl of beaten egg, and a damp cloth to keep wrappers from drying out.

Lay one wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of filling near the bottom corner. Fold the bottom point over the filling, then fold in the two side corners, and roll it up tightly like a burrito. Seal the edge with a dab of egg wash.

Preheat your air fryer to 375°F for 3–5 minutes. Lightly spray or brush the spring rolls with oil. Arrange them in a single layer in the basket, leaving space between each roll.

Air fry for 8–10 minutes, flipping halfway through until golden brown and crispy. Depending on your air fryer, you may need to do this in batches.