First we prepare the filling.

Chop or mince garlic and ginger. Cut the cabbage and carrots into strips. Wash the mushrooms and cut them into small pieces.

In a wok or non-stick frying pan, heat a tablespoon of olive oil and brown the garlic and ginger, previously minced, for a couple of minutes.

Add the mushrooms and let them cook for about 3 minutes. When they have softenedm add the cabbage and soy sauce and stir-fry for about 2-3 minutes.

Add the carrot and stir-fry for about a minute. Seasoning with salt and pepper.

Pass the vegetables into a bowl, and add the raw cut spring onion slices, and let cool.

Cook the rice noodles as indicated on the package. When they are ready cut them into chunks and add them to the filling.

Open the packet of rolls sheets and cover with a damp towel so they don't dry out.

When the filling is at room temperature, you can start assembling the rolls. Whisk an egg that will be used to close the spring rolls.

Take a sheet and place it on a shelf, arranged with one corner facing you. Place 1 tablespoons of filling about 2 inches from the nearest corner, forming a strip about 7 inches long. Fold the corner so that it covers the filling, fold the two side corners toward the center. Roll up the rolls and when you are almost at the end, wet your finger egg or use a pastry brush and run it along the corner in front of you. Seal the roll well.

As you prepare them, arrange the rolls on a tray with the closure facing down.

Place the rolls in the air fryer basket of your air fryer preheated to 200°C (400 degrees f) in a single layer. With a brush, brush the rolls with olive oil or use a cooking spray and cook for about 8 minutes, turning them halfway through cooking.

Now you can remove them from the basket and serve this crispy spring rolls with sweet and sour sauce or soy sauce.