• First, remove stems and seeds from dried peppers and place into a 4 quart pot with a lid.
• Next, place chicken and all remaining birria chicken ingredients into the same pot with the chiles. *If your chicken is not covered with about an inch of broth, add ¼ cup more until covered.
• Then, bring contents of the pot to a boil over medium-high heat. Once the mixture is boiling, then reduce to medium and place the lid on top. Next, allow the pot to simmer for about 1 hour, or until chicken shreds easily with a fork.
• Afterwards, carefully remove chicken from pot with a slotted spoon and place aside.
• Meanwhile, remove and discard bay leaves.
• Next, once the sauce has cooled slightly, pour into a high-speed blender and pulse until liquefied. *Additionally, if sauce is too thick, slowly add a little more chicken broth to desired consistency.
• Meanwhile, place sauce into microwave safe serving bowl and set aside while you assemble the rolls. Reheat dipping sauce in the microwave for a few minutes until hot, once the spring rolls are ready to serve.
• Then, shred the chicken by using two forks.

Make the spring rolls:

• Firstly, dip your spring roll wrappers one at a time into cool water to moisten, then lay the wrapper flat onto a plate or even surface like a cutting board.
• Next, layer the spring roll wrappers. *Use 2 wrappers to keep them from breaking open. Layer one wrapper atop the other before layering ingredients.
• Then, layer chicken onion, and cheese, but DO NOT OVERFILL, the spring rolls will burst during cooking. Start by rolling the filled wrapper like a burrito: Bottom first, sides next, then repeat.
• After rolls are assembled and rolled tightly, very lightly brush or mist the outside of the spring roll with olive oil.
• Lastly, air fry on 360°F for about 5-6 minutes, then flip rhe rolls, and additionally cook for about 5 minutes until crispy.
• Serve immediately with birria dipping sauce and garnish with cilantro if desired.