Heat the vegetable oil and sesame oil in a large skillet over medium-high heat. Add the onion, cabbage, and carrots and sauté for 3–4 minutes, until the vegetables are slightly softened but still have some crunch.

Stir in the green onions, garlic, soy sauce, sriracha, rice vinegar, ginger, and black pepper. Cook for another 1–2 minutes, then remove from the heat and let the filling cool slightly.

Place one spring roll wrapper on a clean surface with one corner pointing toward you. Keep the remaining wrappers covered with a slightly damp kitchen towel so they don't dry out.

Place about 2 tablespoons of the vegetable mixture near the bottom center of the wrapper. Avoid overfilling, as this can make the rolls difficult to seal and may cause them to split during cooking.

Fold the bottom corner over the filling, then fold the left and right corners toward the center. Roll the spring roll tightly upward and brush the final corner with a little water to seal it.

Lightly brush each spring roll with oil and arrange them in a single layer in the air fryer basket, leaving space between them. Air fry at 380°F for 6–8 minutes, turning halfway through, until crisp and golden brown.

Carefully remove the spring rolls and let them cool for a couple of minutes. Serve immediately with sweet chili sauce, soy dipping sauce, or your favorite Asian-style dip.