Add the onion, garlic, and ginger. Cook until fragrant, about 1 minute.

Add the cabbage, carrots, and bell pepper. Sauté until the cabbage wilts and releases its liquid, then continue cooking until that liquid has evaporated and the filling looks dry, 4 to 5 minutes.

Stir in the soy sauce and sesame oil. Season with salt and pepper. Remove from heat.

Spread the filling on a sheet pan and let it cool completely to room temperature, at least 15 minutes. Warm filling will steam inside the wrapper and tear it.

Set a wrapper in front of you like a diamond, keeping the rest covered with a damp towel. Place 3 tablespoons of filling across the lower third.

Fold the bottom corner up over the filling and roll once, tightly. Fold the left and right corners in like an envelope.

Dip a finger in water, wet the top corner, then finish rolling and press to seal. Repeat with the remaining wrappers.

Spray the air fryer basket. Arrange the egg rolls seam side down in a single layer with space around each one. Spray the tops.

Cook at 390°F for 8 to 10 minutes, flipping and spraying again at the halfway point, until deep golden and blistered.

Work in batches, moving finished egg rolls to a wire rack so they stay crisp. Serve hot with sweet chili sauce.