[Homemade] Chinese Spring rolls!

Tried making Chinese-style spring rolls at home and focused on keeping the filling balanced but still flavorful.

Filling:

Chicken, cabbage, carrot, capsicum, onion, spring onion, ginger, garlic + scrambled egg

Seasoning was simple: salt, a bit of sugar, black pepper, green chili, and chili flakes

Cooked everything on high heat to keep the filling dry and avoid soggy rolls.

Instead of deep frying, I air fried them to keep oil minimal – still got a decent crisp.

Dipping sauces (I experimented a bit here):

1. Soy sauce + teriyaki + honey + peanut butter (sweet-savory, kinda fusion)

2. Sweet chili sauce + fresh garlic (more classic, spicy kick)

Honestly, the second sauce worked cleaner, but the peanut one was interesting in a different way.

Would love some honest feedback!

Do you think the peanut-teriyaki combo makes sense here, or is it overcomplicating things?