softened, 2 tablespoons Sriracha chili sauce, 24 spring roll wrappers, Cooking spray, Optional: Sweet chili sauce and additional green onions. Heat the air fryer to 360 degrees.
Combine the coleslaw mix, green onions, sesame oil, and soy sauce; set aside while the chicken cooks. Arrange the chicken in a single layer within the air fryer basket on an oiled tray. Cook for
18 to 20 minutes, or until a thermometer inserted into the chicken reads 165°. Take out the chicken and let it to cool down a little. Chop the chicken finely and mix with seasoned salt. Raise
the temperature of the air fryer to 400°. Combine the cream cheese and Sriracha chili sauce in a big bowl, then add the chicken and coleslaw combination. One corner of the spring roll
wrapper should be facing you. Position roughly 2 teaspoons of filling just below the wrapper's center. (Until they are ready to be used, cover any leftover wrappers with a moist paper towel.)
Moisten the remaining corners with water and fold the bottom corner over the filling. Turn side corners to face the middle of the filling; firmly roll up, pressing the tip to close. Repeat. Place spring rolls in the air fryer basket in batches, in a single layer, and mist
with cooking spray. Cook for 5–6 minutes, or until gently browned. Flip and mist with cooking spray. Cook for a further 5 to 6 minutes, or until golden brown and crisp. Garnish with green onions and serve with sweet chili sauce, if preferred.