In a mixing bowl, combine the toasted sesame oil, grated ginger, minced garlic, chopped scallions, chopped green cabbage, shredded carrots, reduced sodium soy sauce, unseasoned rice vinegar, and chopped shrimp. Mix everything thoroughly until the ingredients are well incorporated.
Lay an egg roll wrapper on a clean surface, with one point facing you. Spoon about 2-3 tablespoons of the shrimp filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll it up tightly and seal the top corner with a little water.
For the air fryer, preheat it to 380°F (193°C). Lightly spray the egg rolls with olive oil spray to help them crisp up. Place them in a single layer in the air fryer basket and cook for about 10-12 minutes, flipping halfway through, until golden brown.
If you prefer to bake, preheat your oven to 425°F (220°C). Arrange the egg rolls on a baking sheet lined with parchment paper, spray them lightly with olive oil, and bake for about 15-20 minutes, turning them halfway through, until they’re crispy and golden.
Once cooked, remove the egg rolls from the air fryer or oven. Allow them to cool slightly before serving. Pair with your choice of dipping sauce—sweet chili sauce, duck sauce, or spicy mustard work wonderfully.
