Mix the filling. Place the ground chicken in a bowl. Add the green onions, grated garlic, gochujang, soy sauce, paprika, garlic powder, onion powder and black pepper. Mix until evenly combined. The soy sauce and pepper paste usually provide enough salt. If you want to check the seasoning, cook a small piece of filling before tasting.

Prepare the rice paper and roll. Fill a shallow dish with room temperature water. Briefly dip one rice paper sheet, starting with about 3 to 5 seconds total, or follow the packet instructions. Remove while still slightly firm and place on a lightly damp board. Allow a few moments for it to become flexible. Place one fifth of the filling in a long, even line across the lower part of the sheet, leaving room at both ends. Fold the sides over the filling, then roll firmly without stretching the paper. Repeat with the remaining sheets and filling.

Cut and arrange. Preheat the air fryer to 200°C or 400°F, if your model requires it. Use clean kitchen scissors to cut each roll into four equal pieces. Lightly brush the bites and cooking surface with the oil. Arrange the bites in a single layer, with one cut side facing down and a little space between each piece. Cook in batches if necessary.

Air fry and serve. Cook for approximately 15 to 20 minutes, carefully turning the bites onto their other cut side halfway through. Start checking at 15 minutes. They are ready when the edges are golden and the centre of the chicken reaches 74°C or 165°F. Allow extra time for thicker pieces. Serve hot with your favourite dipping sauce.