Preheat the Air Fryer to 400 degrees F.
Heat a large skillet over medium heat and add oil. Once the oil is hot, add the minced garlic and ginger and saute for a minute.
Add in the veggies; bean sprouts, red cabbage, green cabbage, carrots, and mushrooms. Cook for 3-5 minutes until the veggies start to soften and release moisture. Add in the green onions, sugar, salt, and pepper.
Sprinkle the cornstarch over the veggies and give it a quick mix. Remove the skillet from the heat and allow the prepared veggie mixture to cool down completely.
Place an egg roll wrapper on a cutting board, and wet the edges of the wrapper with water.
Add 2-3 tablespoons of prepared veggie mixture to the center of the egg roll wrapper. Roll once and fold the side ends inwards. Now tightly roll the wrapper and seal the edges.
Brush the egg rolls generously with oil and place them in the Air Fryer basket.
Cook for 12-15 minutes by flipping the spring rolls halfway through and cook further until the spring rolls turn golden and crispy.
Once done, garnish the spring rolls with green onions and serve while it is still warm with sweet chili sauce.