1. Place pieces of chicken in a Dutch oven.
2. Remove stems from dried peppers and place remaining filling ingredients in the pan with the chicken thighs. (The chicken should be almost covered with the broth. Add more if needed, about 1/4 cup.)
3. Over medium high heat, bring ingredients to a boil, reduce to medium and cover with a lid. Simmer for about an hour, until the chicken shreds easily with a fork and has reached at least 165°F.
4. Carefully remove chicken from the pan and set aside.
5. Remove bay leaves and discard them.
6. Cool the sauce slightly and pour into a high-speed blender; pulse until all of the ingredients are pureed.
7. If sauce is too thick, slowly add a little more broth until it reaches the desired consistency.
8. Shred the chicken with 2 forks and set aside for assembling spring rolls.
9. Dip spring roll wrappers one at a time in water to moisten them and lay flat onto a plate.
10. Layer 2 dampened spring rolls together at a time to help prevent breaking open while cooking.
11. Layer chicken, cheese, purple onion and cilantro (if using) on wrappers, being careful to not add too much or it may explode out while cooking.
12. Begin rolling like a burrito with the bottom folded up first, then each side and finally roll to close.
13. Repeat for each roll until all filling is used.
14. Very lightly brush the outside with olive oil.
15. Air fry at 360°F for about 5-6 minutes then flip and continue cooking for about 5 minutes more or until crispy.
16. Dip into the pureed sauce for serving.

Tips from Nicole:

• Don't overstuff or they may explode while cooking
• 2 wrappers per roll helps to prevent bursting while cooking
• Fresh tomatoes, garlic and onions can be used in place of the canned tomatoes and garlic/onion powders
• The dried peppers are a must for the right flavor!
• If you don't have issues with gluten, the same technique can be used with egg roll wrappers, without doubling the wrappers