1. Cook or soak the rice noodles according to the package directions until just tender, then drain well and roughly cut if they are very long.

2. In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrots, sliced bell pepper, green onions, garlic, soy sauce, sesame oil, and cilantro. Toss until evenly mixed.

3. Fill a wide shallow bowl with warm water and dip one rice paper wrapper for a few seconds until it begins to soften.

4. Place the softened wrapper on a clean surface and add a small amount of filling near the bottom third.

5. Fold the bottom over the filling, fold in the sides, and roll tightly into a compact noodle roll.

6. Repeat with the remaining wrappers and filling.

7. Lightly spray the air fryer basket with olive oil spray and arrange the rolls in a single layer with space between them.

8. Spray the tops lightly with olive oil spray.

9. Air fry at 390°F for 8 to 10 minutes, turning halfway through, until the rolls are blistered, lightly golden, and crisp on the outside.

10. Let the rolls rest for 1 to 2 minutes, then serve warm with sweet chili sauce.