Heat 1 tablespoon each of sesame and vegetable oil in a large skillet over medium-high heat. Stir-fry minced garlic and ginger for 30 seconds until fragrant.

Add finely shredded cabbage, julienned carrot, sliced red bell pepper, and chopped scallions; sauté for 3-4 minutes until vegetables are tender yet still crisp.

Stir in shredded cooked chicken, soy sauce, oyster sauce, rice vinegar, sugar, optional white pepper, and salt. Remove from heat and let the filling cool completely.

Set up a station with spring roll wrappers, cooled filling, beaten egg, and a damp cloth. Place a wrapper in front of you in a diamond shape, add about 2 tablespoons of filling near the bottom corner.

Fold the bottom point over the filling, tuck in the sides snugly, and roll tightly towards the top point, sealing with beaten egg. Repeat until all wrappers are filled.

Preheat your air fryer to 375°F for 3-5 minutes. Lightly spray or brush the assembled spring rolls with oil and arrange them in a single layer in the air fryer basket.

Air fry for 8-10 minutes, flipping halfway through cooking until golden brown and crispy.

Carefully remove the spring rolls from the air fryer and allow them to cool slightly. Serve hot with your favorite dipping sauces.