1-Getting started with Shrimp Egg Rolls is simple and fun, with steps that guide you from prep to plate in under 25 minutes. First, heat 1 tablespoon of sesame oil in a large skillet over medium-high heat and sauté the 1/2 pound of chopped shrimp for 1 to 2 minutes until nearly cooked through. This quick cook ensures the shrimp stays tender and flavorful.

2-Next, add 1 teaspoon grated ginger, 3 cloves minced garlic, and 2 large chopped scallions, stirring for about 30 seconds until everything smells amazing. Then, mix in 3 cups chopped green cabbage, 1/2 cup shredded carrots, 2 tablespoons soy sauce, and 1/2 tablespoon unseasoned rice vinegar. Cook on high heat for 2 to 3 minutes until the veggies are tender-crisp, then transfer the mixture to a colander to drain and cool.

3-Once cooled, place one egg roll wrapper on a surface in a diamond shape and spoon about 1/3 cup of filling onto the bottom third. Wet the edges with water, fold the bottom over the filling, tuck in the sides, and roll it into a tight cylinder. Repeat for the remaining wrappers and spray all sides with oil for cooking.

4-To cook, use an air fryer at 370°F (188°C) for 5 to 7 minutes, turning halfway until golden brown, or bake in a 425°F (218°C) oven for 15 to 20 minutes until crisp on both sides. Serve them hot with optional dipping sauces like sweet chili sauce or spicy mustard. This method keeps things easy and results in rolls that are crispy outside and full of savory goodness inside.