Heat a pan with sesame oil. Once it's hot add finely chopped garlic. Saute for 30 secs and then add thinly sliced onions.
Next add spring onion whites. Saute until they are soft.
Now add all the vegetables. I am using cabbage, bell peppers, carrot, and beans. Cook for 4-5 mins in medium-high heat. so that the vegetables are lightly cooked and still have the crunch.
Next add soy sauce, sriracha sauce, and vinegar Combine everything once.
Also add in the required Salt and pepper.
Toss everything together and cook for another 1 min. Garnish with the green spring onion and switch off. The Spring Roll filling is now ready. Let the stuffing cool down a bit.
Prepare the Corn Flour Slurry
In a bowl add the cornflour along with the water. Combine everything without lumps. Keep it ready.
Stuff and Roll the spring rolls :
Thaw and keep the spring roll sheet at room temperature and keep them ready. Take 1 spring roll sheet at a time. Spoon in 1 tbsp of the filling in a corner as shown in the pic
Fold and roll the sheet.
Tuck in two sides of the sheet and bring them like pockets.
Apply the cornflour paste to the open edges of the spring rolls.
Now roll the spring rolls and seal the edges. Press gently so that the rolls remain intact. Repeat the same process for all the spring rolls.
Air fry the spring rolls:
Preheat the air fryer to 390 F (200 Deg C) for 5 min. Air fry them at 356 F (180 deg C) for 12 mins. Brush the rolls with oil and then air fry. Make sure you flip the rolls once halfway. Crispy air fryer spring rolls are now ready.