Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce heat to medium and cook the potatoes until tender, about 15 minutes. Drain and transfer to a large bowl.
Mash the potatoes until smooth and set aside.
Heat 1/2 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent, about 3-4 minutes.
Add the grated carrot and thawed peas to the skillet. Cook for another 2 minutes, stirring occasionally.
Add ground cumin, ground coriander, red chili powder, garam masala, and salt to taste. Stir well to combine and cook for 1 minute to toast the spices.
Remove the skillet from heat and transfer the vegetable and spice mixture to the mashed potatoes. Add chopped cilantro and the remaining 1/2 tablespoon of vegetable oil. Mix thoroughly until well combined. Let the filling cool slightly.
Place one spring roll wrapper on a clean flat surface with one corner pointing towards you (diamond shape). Spoon about 2 tablespoons of the mashed potato filling near the corner closest to you.
Fold the corner over the filling, then fold the left and right corners toward the center, enclosing the filling.
Roll the wrapper tightly towards the opposite corner. Brush the final corner with water to seal the spring roll. Repeat with remaining wrappers and filling.
Preheat the air fryer to 375°F (190°C) for 3 minutes.
Lightly spray the spring rolls with cooking spray on all sides and place them in the air fryer basket in a single layer, making sure they do not touch.
Air fry the spring rolls for 12-15 minutes, turning halfway through, until they are golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.