Cook the Chicken: Heat a large skillet over medium heat with 1 tsp sesame oil. Add the shredded chicken breast and cook for 5–7 minutes, stirring occasionally, until fully cooked and slightly golden. Break up any large pieces with a spatula. Remove from skillet and set aside.

Sauté the Vegetables: In the same skillet, add another 1 tsp sesame oil. Add minced garlic and grated ginger, cooking for 1 minute until fragrant. Add shredded carrots, cabbage, red bell pepper, and bean sprouts. Stir-fry for 3–4 minutes until the vegetables soften but remain crisp.

Season the Filling: Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, rice vinegar, and black pepper. Stir well to combine. If the mixture is too loose, add the cornstarch slurry and cook for 1 minute until slightly thickened. Stir in green onions and remove from heat. Let the filling cool slightly (about 5 minutes).

Prepare the Wrappers: Place a spring roll wrapper on a clean, flat surface in a diamond shape (one corner pointing toward you). Keep remaining wrappers covered with a damp towel to prevent drying.

Add Filling: Spoon 2–3 tablespoons of the chicken filling onto the lower third of the wrapper, about 2 inches from the bottom corner.

Fold the bottom corner over the filling, tucking it snugly.

Fold the left and right corners toward the center to enclose the filling.

Roll tightly upward until you reach the top corner. Dab a bit of water on the top corner to seal the roll. Press gently to secure.

Repeat: Continue until all wrappers and filling are used, making 12–15 spring rolls. Place rolls seam-side down on a tray and cover with a damp towel to keep moist.

Preheat the Air Fryer: Set your air fryer to 400°F (200°C) and preheat for 3 minutes.

Arrange the Rolls: Lightly spray or brush the spring rolls with cooking spray or neutral oil. Place them in the air fryer basket in a single layer, ensuring they don’t touch (work in batches if needed).

Air Fry: Cook for 8–10 minutes, flipping halfway through, until golden brown and crispy. Check for doneness, as air fryer models vary.

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili garlic sauce (if using). Sprinkle with sesame seeds for extra flair. Set aside or refrigerate until ready to serve.

Transfer the hot spring rolls to a serving platter. Serve immediately with the dipping sauce on the side. Garnish with extra green onions or sesame seeds, if desired.