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Prepare the ingredients: Trim and finely slice the spring onions, mushrooms, pak choi. Peel and grate the garlic and ginger. Coarsely grate the carrot. Finely slice the chives.
Cook the filling: Heat olive oil in a frying pan, add mushrooms, garlic, ginger, spring onions, white parts of bok choy, and carrot. Stir and cook. Add soy sauce and sambal oelek. Add green parts of bok choy and chives, fold through, set aside to cool.
Build the spring rolls: Submerge a rice paper sheet in water, place mushroom mixture, roll tightly. Repeat for remaining ingredients.
Cook the spring rolls: Drizzle oil, sprinkle sesame seeds, airfry until crispy.
Prepare the dipping sauce and serve: Combine soy sauce and sweet chilli sauce in a serving dish. Serve the crispy spring rolls.