Tear the cooked chicken breasts into shreds. Slice the celery, carrot and mushroom into long thin strips.
Place the shredded chicken into a bowl and mix with the celery, carrot and mushroom. Add the ginger, sugar and chicken stock powder and stir evenly to make the spring roll filling.
Whisk the egg, then add the corn starch and mix to create a thick paste. Set aside.
Place some fi lling onto each spring roll wrapper and roll it up, then seal the ends with the egg mixture. For a crispy result, lightly brush the spring rolls with oil.
Preheat the Airfryer to 200°C.
Place the rolls into the Airfryer basket and slide the basket into the Airfryer. Set the timer for 4 minutes. Serve with sweet chilli sauce.
