• Grate the daikon and sprinkle it with salt. Let it sit for about 10 minutes, then squeeze out the excess moisture.
• Grate the carrot and cabbage, and slice the green beans and green onions. Combine all the vegetables, including the pickled daikon, in a large bowl.

Make Thai Paste

• In a blender or using a mortar and pestle, combine the brown sugar, kaffir lime leaves, lime juice, celery or coriander leaves, chillies (if using), Chinese cooking wine, fish sauce, red bean paste or miso, ginger water, and sesame oil. Blend or pound until a smooth paste forms.

Combine Filling and Assemble

• Pour the Thai paste over the mixed vegetables. Toss everything together until the vegetables are well coated with the paste.
• Lay out a spring roll wrapper on a clean surface. Place about 2 tablespoons of the vegetable filling near the bottom corner of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides and roll up tightly, sealing the edge with a little water. Repeat with the remaining wrappers and filling.

Air-Fry Spring Rolls

• Preheat the air fryer to 200°C (about 390°F).
• Lightly spray both sides of each spring roll with oil.
• Place the spring rolls in the air fryer basket in a single layer, making sure they do not touch each other.
• Air-fry for 10 minutes, turning them halfway through, or until the spring rolls are golden brown and crispy.
• Serve the spring rolls hot with your favourite dipping sauce.
• Enjoy your Thai Inspired Spring Rolls, perfect as a snack or appetizer!