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

Add garlic and ginger to the cooked turkey and sauté for 1 minute until fragrant.

Stir in cabbage, carrot, mushrooms, and half of the spring onions. Cook for 3-4 minutes until vegetables are slightly softened but still have some crunch.

Add soy sauce, season with salt and white pepper, then remove from heat and let the filling cool for 10 minutes.

Place a spring roll wrapper on a clean surface in a diamond position. Spoon 2-3 tablespoons of filling onto the lower third of the wrapper.

Fold the bottom corner over the filling, then fold in both side corners tightly. Roll up toward the top corner, brushing the edge with cornstarch slurry to seal. Repeat with remaining wrappers and filling.

Preheat your air fryer to 190°C (375°F) for 3 minutes. Lightly brush each spring roll with vegetable oil on all sides.

Arrange spring rolls in a single layer in the air fryer basket, ensuring they do not touch. Cook for 8-10 minutes, flipping halfway through, until golden brown and crispy.

Serve immediately with sweet chili sauce, garnished with remaining spring onions.