Prepare the Filling:

• Heat olive oil in a large skillet over medium heat.
• Add minced ginger and garlic; sauté for about 1 minute until fragrant.
• Add chopped shrimp to the skillet; cook for 2-3 minutes until pink and opaque.
• Stir in shredded cabbage, carrots, and chopped scallions; cook for another 2 minutes until vegetables are slightly tender.
• Add soy sauce and rice vinegar; mix well and remove from heat. Let the mixture cool slightly.

2. Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
• Place about 2 tablespoons of the shrimp and vegetable filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the side corners, and roll up tightly, sealing the top corner with a dab of water.
• Repeat with remaining wrappers and filling.

3. Cook the Egg Rolls:

Air Fryer Method:

• Preheat the air fryer to 400°F (200°C).
• Lightly spray or brush the egg rolls with cooking spray or olive oil.
• Place egg rolls in a single layer in the air fryer basket; cook for 8-10 minutes, turning halfway, until golden and crisp.

Oven-Baked Method:

• Preheat the oven to 425°F (220°C).
• Place egg rolls on a baking sheet lined with parchment paper; lightly spray or brush with cooking spray or olive oil.
• Bake for 12-15 minutes, turning halfway, until golden and crisp.

4. Serve:

• Remove egg rolls from the air fryer or oven; let them cool slightly before serving.
• Serve warm with your favorite dipping sauce.