Mince the garlic cloves and ginger, slice the scallions into thin rings (keeping whites and greens separate), shred the carrots into thin matchsticks, and chop the cabbage into bite-sized pieces. Chop the shrimp into roughly 1/2-inch pieces. Have all ingredients prepped and within reach before you start cooking, as the filling comes together quickly. Heat the sesame oil in a large skillet or wok over medium-high heat until it shimmers and becomes fragrant.

Add the chopped shrimp to the hot sesame oil and cook for 1-2 minutes, stirring frequently, until they begin to turn pink. Immediately add the minced ginger, garlic, and the white parts of the scallions, stirring constantly for about 30 seconds until fragrant. This quick cooking of aromatics right after the shrimp creates a flavorful base without overcooking the delicate shrimp.

Add the chopped cabbage, shredded carrots, soy sauce, rice vinegar, and white pepper to the skillet. Stir everything together and increase the heat to high, cooking for 2-3 minutes until the cabbage begins to soften but still retains some crunch. The high heat will evaporate excess moisture from the vegetables and concentrate the flavors. I like to taste the filling at this point and add a bit more soy sauce if needed for deeper umami.

Transfer the filling mixture to a colander and let it drain for a few minutes, shaking gently to remove excess liquid. This step is crucial—excess moisture will make the egg roll wrappers soggy and cause them to tear during rolling. Spread the drained filling on a plate and let it cool to room temperature before filling the wrappers, which also makes it easier to handle.

Place an egg roll wrapper on a clean surface in a diamond orientation (point facing you). Spoon about 1/3 cup of cooled filling onto the bottom third of the wrapper. Wet the edges of the wrapper with water using your finger, then fold the bottom point over the filling and tuck it in. Fold in the left and right points to create a triangle shape, then roll the wrapper away from you into a tight cylinder, sealing the top edge with a bit more water. Repeat with remaining wrappers and filling. Keep finished egg rolls on a plate covered with plastic wrap until you're ready to cook them.

For air frying (my preferred method for the crispiest results): Lightly spray assembled egg rolls all over with olive oil and place them seam-side down in the air fryer basket in a single layer. Cook at 370°F for 5-7 minutes, shaking the basket and turning them over halfway through until golden and crispy. For oven baking: Spray the egg rolls with olive oil, place on a parchment-lined baking sheet, and bake at 425°F for 15-20 minutes, turning halfway through, until they're golden brown.

Transfer the hot egg rolls to a serving plate and serve immediately while they're still crispy. Drizzle or dip with chili sauce on the side for a perfect sweet, spicy, and tangy complement to the savory filling.