1-Gather and Prep Your Ingredients: Start your Shrimp Egg Rolls adventure by prepping all the ingredients first. This step makes cooking smoother and helps avoid any last-minute rushes. Chop the shrimp, shred the carrots, and mince the garlic to get everything ready in advance.

2-Cooking the Filling: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat as your first cooking move. Sauté the chopped shrimp until it’s nearly cooked through, which takes just a couple of minutes. This sets the base for a flavorful filling you’ll love.

3-Add Aromatics and Vegetables: Next, add 1 teaspoon grated ginger, 3 minced garlic cloves, and 2 chopped scallions to the skillet. Cook them until they release their fragrant aroma, filling your kitchen with inviting smells. Stir in 3 cups chopped green cabbage, 1/2 cup shredded carrots, 2 tablespoons soy sauce, and 1/2 tablespoon rice vinegar, then cook for 2 to 3 minutes until the veggies are tender but still crisp.

4-Assemble the Rolls: Transfer the mixture to a colander to drain and cool it down. This keeps the wrappers from getting soggy and makes assembly easier. Once cooled, lay one egg roll wrapper on a clean surface in a diamond shape, ready for filling.

5-Fill and Roll: Spoon about 1/3 cup of the filling onto the bottom third of the wrapper. Moisten the edges with a bit of water to seal everything tightly. Roll it up while folding in the corners, creating that classic shape we all know.

6-Cook the Egg Rolls: Spray the egg rolls evenly with oil on all sides to promote a crispy texture. This simple step ensures they turn out golden and delicious without needing too much oil. For cooking, pop them into an air fryer at 370°F (about 188°C) for 5 to 7 minutes, turning halfway through, until they’re golden brown and ready to eat. Alternatively, bake them in a preheated oven at 425°F (about 218°C) for 15 to 20 minutes, flipping once for even crispiness.