In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and honey to create the dipping sauce. Set aside.
Lay a spring roll wrapper on a clean surface.
Place a fish cake fillet in the center of the wrapper.
Add a portion of shredded lettuce, sliced cucumber, avocado, and chopped cilantro on top of the fish cake.
Fold the sides of the wrapper inward, and then roll the spring roll tightly from the bottom to the top.
Mix cornstarch with a small amount of water to create a paste. Seal the top corner of the wrapper by brushing the cornstarch paste along the edge.
Repeat the process with the remaining fish cake fillets and wrappers.
Preheat the air fryer to 3750F (1900C) for about 5 minutes.
Place the fish cake rolls in the air fryer basket in a single layer, ensuring they are not touching.
Air fry the fish cake rolls for 12-15 minutes, or until they are golden and crispy, flipping them halfway through the cooking time.
Remove the fish cake rolls from the air fryer and let them cool for a few minutes.
Serve the Ocean Symphony Crispy Fish Cake Rolls hot, with the dipping sauce on the side.
