Prep the shrimp and veggies: Pat the shrimp dry and chop. Shred your cabbage and carrots if not using pre-shredded. Slice green onions.

Sauté aromatics: Heat 1 tablespoon oil in a large skillet over medium-high. Add garlic and ginger; cook 30 seconds until fragrant.

Cook the shrimp: Add chopped shrimp. Season with a pinch of salt and pepper. Cook 2–3 minutes until just pink.

Add veggies: Stir in cabbage, carrots, and green onions. Cook 2–3 minutes until slightly wilted but still crisp.

Season and thicken: Add soy sauce, rice vinegar, sesame oil, and sriracha if using. Sprinkle in cornstarch and toss for 30–60 seconds until any liquid lightly thickens. Remove from heat and let the filling cool for 5–10 minutes.

Set up your station: Place an egg roll wrapper on a clean surface like a diamond (one corner pointing toward you). Keep a small bowl of water nearby.

Fill and roll: Spoon 2–3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck and roll once. Fold in the left and right corners to seal the sides, then roll up tightly. Dab the top corner with water to seal. Repeat.

Preheat the air fryer: 375°F (190°C) for 3–5 minutes. Lightly spray the basket with oil.

Air fry in batches: Arrange rolls seam-side down in a single layer with space between. Mist the tops with oil. Cook 6–8 minutes, flip, spray again, and cook another 5–7 minutes until golden and crisp. Timing varies by air fryer; check at the 10-minute mark.

Serve hot: Let them rest 2 minutes so the filling sets. Serve with your favorite dipping sauce.