Select SAUTE on the Instant Pot and heat the oil. Add the shallot, garlic, salt and pepper and cook for about 1 minute, stirring occasionally, until fragrant. Add the pork mince and 1 tbsp of soy sauce and cook for 3minutes, breaking up the meat with a wooden spoon and stirring occasionally.
Add the cabbage, carrots, mushrooms, fish sauce, sugar, another 1 tbsp of soy sauce, stirring until the cabbage has wilted and the pork is cooked through. About 3–4 minutes, then turn off the saute program.
Transfer the pork mixture to a paper towel–lined plate. Wipe out or rinse the inner pot.
Making the spring rolls: Working with 1 spring roll wrapper at a time, place it on a work surface positioned in a diamond shape and spread about 40g of the pork filling in a horizontal line on the lower third of the wrapper, leaving at least a 1/2-inch border around the filling. Dip your finger in a bowl of water and moisten the edges of the wrapper. Fold the bottom corner over the filling, encasing it. Fold in the left and right corners toward the centre and roll the wrapper away from you into a tight cylinder. Transfer to a plate. Repeat with the remaining wrappers and filling.
Working in batches, brush the spring rolls generously with the sesame oil and arrange a single layer of rolls in the Instant Pot air fryer basket sure they don’t touch.
Insert the basket into the pot and attach the air fryer lid. Press the AIR FRY function and set the time for 8 minutes at 200°C to cook undisturbed.
Remove from the Instant Pot once the program has finished and repeat this step for the remaining spring rolls.
Serve with Chinese dipping sauce of choice.