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Whisk together tahini, light soy sauce, Chinese black vinegar, honey, and chilli oil until smooth. Adjust sweetness and heat as needed.
Mix shredded chicken, purple cabbage, green cabbage, carrot, spring onions, and 3-4 tbsp bang bang sauce together lightly until coated.
Dip each rice paper sheet quickly in warm water
Place avocado slices directly onto the rice paper
Add a small tablespoon of cooked rice on top
Add 2-3 tbsp of the chicken slaw mixture
Fold and roll tightly like a spring roll
Pan fry in a little oil over medium heat until golden and blistered on all sides (about 2-3 minutes per side), or air fry at 200°C for 7-9 minutes, flipping halfway
Serve with leftover bang bang sauce for dipping and extra chilli oil if desired