In a large bowl, combine shredded cabbage, grated carrot, sliced bell pepper, green onions, bean sprouts, minced garlic, and grated ginger.
Add soy sauce, sesame oil, and 1 tablespoon vegetable oil to the vegetable mixture. Toss well to combine and set aside.
Place one spring roll wrapper on a clean flat surface with one corner pointing toward you (diamond shape).
Spoon about 2 to 3 tablespoons of the vegetable filling near the corner closest to you.
Fold the corner over the filling, then fold in the left and right corners toward the center.
Roll the wrapper tightly away from you, brushing the final corner with the cornstarch slurry to seal the spring roll.
Repeat the rolling process with the remaining wrappers and filling.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Lightly brush each spring roll with vegetable oil on all sides.
Place spring rolls in a single layer in the air fryer basket without overlapping.
Cook for 10 to 12 minutes, turning halfway through, until the spring rolls are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.
Serve with your favorite dipping sauce.