In a large mixing bowl, combine shredded cabbage, shredded carrots, sliced bell pepper, green onions, bean sprouts, minced garlic, and grated ginger.
Add soy sauce, sesame oil, vegetable oil (1/2 tablespoon), and ground black pepper to the vegetable mixture. Toss well to combine all ingredients 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, spreading it evenly but leaving about 1 inch from the edges.
Fold the bottom corner over the filling, then fold in the left and right corners towards the center to enclose the filling.
Roll the wrapper tightly towards the top corner, sealing the edge with a little water to secure the roll.
Repeat the rolling process with remaining wrappers and filling.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Lightly brush or spray the spring rolls with the remaining 1/2 tablespoon vegetable oil and cooking spray on all sides.
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.
Air fry the spring rolls at 375°F (190°C) 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.
Serve with your favorite dipping sauce, such as sweet chili sauce or soy sauce.