10 x 21.5cm frozen spring roll wrappers (see notes)
Place vermicelli in a medium bowl of boiling water for 2 minutes or until soft; drain well. Using scissors, snip noodles into 2cm lengths.
Line the basket of a 5.3-litre air fryer with baking paper. Place garlic, ginger, shallot, carrot, wombok, five-spice and oils in lined basket; toss to combine. Slide pan and basket back into appliance. Set temperature to 180˚C; set timer for 5 minutes. Cook until vegetables are soft.
Taking care, pull out the pan and basket; transfer vegetable mixture to a bowl. Combine tamari and cornflour in a small bowl; add to vegetable mixture with vermicelli and toss until combined. Cool to room temperature.
Place a spring roll wrapper on a flat surface. Place ¼ cup of the filling one-third up from the bottom edge in a line, leaving a 1.5cm border on each side. Fold over once, then fold in the sides and roll up to enclose filling; brush the join with a little water to seal. Repeat with remaining spring roll wrappers and filling.
Preheat the air fryer to 180°C for 3 minutes.
Spray spring rolls generously with oil. Place half the rolls in basket. Keep temperature set at 180°C; set timer for 12 minutes. Cook until spring rolls are golden brown. Transfer cooked spring rolls to a wire rack. Repeat cooking with remaining spring rolls.