In a large mixing bowl, combine shredded cabbage, shredded carrots, sliced bell pepper, sliced green onions, bean sprouts, minced garlic, and grated ginger.
Add soy sauce, sesame oil, ground black pepper, and 1 tablespoon of vegetable oil to the vegetable mixture. Toss well to combine all ingredients evenly.
Lay one spring roll wrapper on a clean flat surface with one corner pointing towards you (diamond shape).
Brush the edges of the wrapper lightly with water to help seal.
Place approximately 2 to 3 tablespoons of the vegetable filling near the corner closest to you, forming a small log shape.
Fold the corner over the filling, then fold in the two side corners tightly against the filling, and roll up firmly towards the top corner, sealing the edge with a little water.
Repeat the rolling process with the remaining wrappers and filling.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Lightly brush the outside of each spring roll with the remaining 1 tablespoon of vegetable oil.
Place the spring rolls in a single layer in the air fryer basket, making sure they do not touch. You may need to cook in batches.
Cook the spring rolls for 10 to 12 minutes, turning them halfway through cooking, until they are golden brown and crispy.
Remove the spring rolls from the air fryer and let them cool for 2 minutes before serving.