Heat vegetable oil in a large frying pan over medium-high heat. Add the ground turkey and cook, breaking it apart with a wooden spoon, until the internal temperature reaches 74°C (165°F) and no pink remains, approximately 6-8 minutes.

Add the garlic and ginger to the pan and cook for 1 minute until fragrant.

Add the shredded cabbage, carrot, and spring onions to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened but still have some crunch.

Pour in the soy sauce, sesame oil, and rice vinegar. Season with black pepper and stir to combine. Remove from heat and allow the filling to cool for 10 minutes.

Place a spring roll wrapper on a clean surface in a diamond shape. Spoon approximately 2 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 towards the top corner, dabbing the edge with water to seal. Repeat with remaining wrappers and filling.

Preheat the air fryer to 190°C (375°F) for 3 minutes.

Lightly spray the air fryer basket with cooking spray. Arrange the spring rolls in a single layer without touching, and spray the tops lightly with cooking spray.

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

Serve immediately with sweet chilli sauce for dipping.