In a large mixing bowl, combine shredded cabbage, shredded carrot, sliced bell pepper, bean sprouts, chopped green onions, minced garlic, and grated ginger.
In a small bowl, whisk together soy sauce, sesame oil, cornstarch, and water until smooth.
Pour the soy sauce mixture over the vegetable mixture and toss well to combine evenly.
Place one spring roll wrapper on a clean, flat surface with one corner pointing towards you (diamond shape).
Spoon about 2 to 3 tablespoons of the vegetable filling near the corner closest to you, leaving about 1 inch from the edges.
Fold the corner over the filling, then fold the left and right corners inward, and roll tightly towards the top corner to seal the spring roll. Use a little water to moisten the top corner to seal if needed.
Repeat the rolling process with the remaining wrappers and filling.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Lightly spray the air fryer basket with cooking spray.
Place spring rolls in a single layer in the air fryer basket, making sure they do not touch. You may need to cook in batches.
Lightly spray the spring rolls with cooking spray to help them crisp.
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.