In a small sauté pan, heat a drizzle of vegetable oil and add cabbage and carrots to cook for 4-5 minutes, until slightly softened. Season lightly with salt and pepper and set aside to cool.

In a large bowl, toss together cooked cabbage and carrots, Dijon mustard, shredded swiss cheese and roughly chopped corned beef.

Use the corned beef mixture to fill 5-6 spring roll wrappers, tightly rolling (like a burrito) and sealing with a brush of warm water.

Use a pastry brush to lightly coat the outside of the spring rolls with vegetable oil and sprinkle lightly with salt.

Preheat air fryer to 400 degrees and place the spring rolls in to cook for 10-12 minutes, turning halfway through the cooking time.

Remove from air fryer and serve immediately with a grainy mustard for dipping.