Add oil to a skillet or an Instant Pot (select Sauté – High. Press Start).
Once hot, add garlic and ginger, stir quickly, then add shrimp.
Cook, breaking it up as you go and season lightly with salt and pepper, until it turns white and cooked.
Add carrot, bean sprouts, cabbage and mushrooms. Cook for 3 minutes or until vegetables are wilted. Add cornstarch, soy sauce and oyster cook for 1 minute until the liquid is gone. Add the chopped cilantro and give it a quick stir.
Remove the skillet or the instant inner pot from heat and put it aside.
Meanwhile pour 6 cups of cold water in a large bowl.
Dip a rice paper sheet in water for a few seconds and place it on the cutting board.
Leave it a minute to moisten.
Add 2-3 tbsp of the filling mixture in the canter of the sheet in a rectangle shape.
Starting at the bottom, fold over the rice paper sheet to cover the filling, then fold each side of the sheets over the filling, then firmly roll the whole thing up, using your fingers to keep the fillings pushed towards the middle of the roll.
Repeat this process until all the filling has finished (There will be 12-17 rolls).
Once they are done, spray the cooking oil generously all over the spring rolls.
Select -Air fry- set the temperature to 400°F and time to 15 minutes. Press Start.
Once the AF shows the ‘ADD FOOD’ sign, open the AF basket and place the spring rolls carefully into the AF basket. Close the AF basket.
Once the AF shows the ‘TURN FOOD’ sign, flip the spring rolls with tongs and close the basket to continue to cook.
Once the cooking cycle ends, remove the AF basket, and place the spring rolls on a serving plate.
Serve warm with sweet and sour chili sauce or any preferred dipping sauce if desired. Enjoy!