Peel and finely dice the garlic, grate or finely dice the ginger. Slice the spring onions (green and white parts) into thin rings. Clean and coarsely grate the carrots, and slice the white cabbage into thin strips.

Add the oil and vegetables to a pan and sauté with a generous pinch of salt for about 5 minutes, or until the garlic is lightly golden and the vegetables are slightly softened. Add the minced meat, break it up with a wooden spoon, and cook over medium-high heat for about 5 minutes until crumbly.

Once the ground meat is nicely crumbled and lightly browned, add the sugar, soy sauce, hoisin sauce, and chili flakes. Reduce the heat slightly and let the sauce simmer for one to two minutes. Finally, stir in the green parts of the spring onions and season the filling with salt and pepper.

Place one piece of dough on the work surface in a diamond shape (with the corners pointing up and down) and spread some filling (about 2 1/2 tablespoons) in the center. Fold the bottom corner up over the filling, fold in the side corners, and then carefully roll the filling upwards.

Place the rolled-up spring roll with the opening facing down on an oiled plate or baking sheet and repeat the process for the remaining 7 spring rolls.

Preheat the air fryer to 200°C. Meanwhile, brush the spring rolls with a little oil. Place the spring rolls side by side in the air fryer and bake at 200°C for 8 minutes, turning them over halfway through.