In a large mixing bowl, combine shredded cabbage, shredded carrots, sliced bell pepper, chopped green onions, bean sprouts, minced garlic, grated ginger, soy sauce, sesame oil, and black pepper. Mix well until evenly combined.
Lay one spring roll wrapper on a clean, flat surface with one corner pointing towards you to form a diamond shape.
Place approximately 2 to 3 tablespoons of the vegetable filling near the corner closest to you, leaving about 1 inch of space from the edges.
Fold the corner over the filling, then fold in the left and right corners towards the center.
Roll the wrapper tightly towards the far corner, sealing the edge with a little water to secure 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 to help them crisp up.
Place the spring rolls in a single layer in the air fryer basket, ensuring they do not touch.
Cook the spring rolls for 10 to 12 minutes, turning them halfway through the cooking time, until they are golden brown and crispy.
Remove the spring rolls from the air fryer and let them cool slightly before serving.