Preheat Airfryer to 390° or oven to 425°.
In a small bowl, toss the chicken with the Thai peanut sauce.
Lay the egg roll wrappers out on a clean dry surface. Over the bottom third of an egg roll wrapper, arrange 1/4 the carrot, bell pepper and onions. Spoon 1/2 cup of the chicken mixture over the vegetables.
Moisten the outside edges of the wrapper with water. Fold the sides of the wrapper toward the center and roll tightly.
Repeat with remaining wrappers. (Keep remaining wrappers covered with a damp paper towel until ready to use.)
Spray the assembled egg rolls with non-stick cooking spray. Turn them over and spray the back sides as well.
Place the egg rolls in the Airfryer and bake at 390° for 6-8 minutes or until they are crispy and golden brown.
(If you are baking the egg rolls in an oven, place the seam side down on a baking sheet coated with cooking spray. Bake at 425° for 15-20 minutes.)
Slice in half and serve with additional Thai Peanut Sauce for dipping.