Heat vegetable oil in a large pan over medium-high heat. Add ground turkey and cook, breaking it apart with a wooden spoon, until internal temperature reaches 74°C (165°F), approximately 6-8 minutes.

Add garlic and half the ginger to the cooked turkey, stirring for 30 seconds until fragrant. Add cabbage, carrot, and spring onions, cooking for 2-3 minutes until slightly softened.

Stir in 1 tablespoon soy sauce and sesame oil. Remove from heat and allow filling to cool for 5 minutes.

Place 2-3 tablespoons of filling in the centre of each spring roll wrapper. Fold the bottom corner over the filling, fold in the sides, then roll tightly. Seal the edge with a little water.

Preheat air fryer to 190°C (375°F). Lightly spray spring rolls with cooking spray and arrange in a single layer in the air fryer basket.

Air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Mix remaining soy sauce, rice vinegar, remaining ginger, sweet chilli sauce, and honey to create the dipping sauce. Serve spring rolls immediately with dipping sauce.