Dip a rice paper wrapper into warm water, then remove and allow the excess water to drip off. Place the wrapper on a clean chopping board and place the coriander/cilantro first, then the (bell) pepper, carrot and chicken in a row down the middle. Fold the bottom of the wrapper up and over the filling, then fold in the sides, then fold down the top to enclose the filling. Repeat to make another three spring rolls. Brush a little oil over the surface of each spring roll.

Preheat the air-fryer to 180 degrees Celsius/350 degrees Fahrenheit.

Add the rolls to the preheated air-fryer on an air-fryer liner or piece of pierced Gefen Parchment Paper. Air-fry for 10 minutes. Serve immediately with the satay dipping sauce (see below).

To make the satay dipping sauce, mix all ingredients in a bowl.