Mix one tablespoon of cornflour with the dark soy sauce until it’s smooth. Then add in honey and sesame oil, and set aside.
Heat the vegetable oil in a wok over high heat, adding in the stir-fry mix. Cook for 30 seconds, then pour in the soy sauce mixture and season with salt and pepper. Let cook for another minute until the vegetables have wilted but still have some crunch. Transfer to a separate bowl and let cool.
Combine the remaining cornflour with 1 tablespoon of water in a small bowl. Put a spring roll sheet on a cutting board at an angle, so it makes a diamond. Spoon some of the vegetable mix onto the centre of the sheet in a horizontal line. Fold the bottom corner over and tuck it under the spring roll mix. Then roll the sheet up, tucking in the sides as you go to enclose the filling. Brush some cornflour water at the seal to make it stick together.
Continue that step until all the spring rolls are complete. Heat the air fryer to 200 degrees Celsius. Brush the rolls with vegetable oil, and assemble them in the airfryer. Cook for 12 minutes, turning halfway through. Serve with sweet chilli sauce.
