Combine the ground beef, onion, breadcrumbs, parmesan cheese, egg, Italian seasoning, garlic powder and chopped parsley in a large bowl. Mix everything together with your hands until well combined.
Divide and shape the mixture into ten meatballs. Air-fry the meatballs for 10 minutes turning over half way through the cooking time.
Slice open the hoagie rolls and spread a little marina sauce inside. Place two slices of the provolone cheese over the sauce. Top the cheese with three meatballs per hoagie roll and a little additional sauce. Top with two more slices of provolone cheese and return the sandwiches to the airfryer, one or two at a time, to melt the cheese and toast the bread.
Make the filling. Place the shredded chicken into a bowl and mix with the celery, carrot and mushrooms. Add the ginger, sugar and chicken stock powder and stir evenly.
Combine the egg with the cornstarch and mix to create a thick paste and set aside.
Place some filling onto each spring roll wrapper and roll it up, sealing the ends with the egg mixture.
Preheat the airfryer to 200 degrees for 3-5 minutes.
Lightly brush the spring rolls with oil prior to placing in the cooking basket.
