In a large skillet over medium heat, sauté cabbage, carrots, mushrooms, garlic, and ginger in sesame oil and soy sauce until vegetables are wilted, approximately 4 minutes.

Remove from heat, stir in green onions, and allow the mixture to cool completely to prevent the wrappers from becoming soggy.

Place a spring roll wrapper on a flat surface in a diamond orientation with one corner pointing toward you.

Place 2 tablespoons of the vegetable filling in the lower third of the wrapper.

Fold the bottom corner up over the filling, fold in the side corners, and roll tightly toward the top corner.

Moisten the top corner with a dab of water to seal the roll securely.

Preheat the air fryer to 390°F (200°C).

Lightly brush the exterior of each spring roll with vegetable oil or use a light spray.

Arrange rolls in a single layer in the air fryer basket, ensuring they do not touch to allow for proper air circulation.

Air fry for 10 to 12 minutes, flipping halfway through, until the wrappers are golden brown and crispy.