Add 1 tbsp oil to a wok and stir fry the onions and carrots until starting to soften. Add the cabbage, garlic and ginger.
Remove the wok from the heat, then add the spring onions and miso.
Sieve over the corn flour and stir everything together. Season to taste with salt.
Divide the mixture in two. To one add the cooked shredded chicken, and to the other add the mushrooms and chilli crisp. Mix each flavour to combine.
Make the crispy rice dumplings, by dipping the rice paper wrapper into some warm water until coated, then lay it on a clean dry surface. Once it has softened and is pliable, add a few tablespoons of filling to the top ¼ of the wrapper. Fold the left and right sides of the wrapper in then roll the parcels together. Add another wrapper around the parcel, to create a double layer of rice paper. Then repeat the process for the remaining filling.
Brush the parcels with sesame oil, and place in the air fryer, with the mushroom parcels in one draw and the chicken in another.
Select Air Fry on Drawer1 and set the temperature to 205°C and set the time for 11 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
When prompted to ‘Turn food’ flip the rice paper parcels over.
Once cooked, serve the crispy rice paper parcels with your choice of dipping sauce.