Shrimp Egg Rolls (Air Fryer or Baked)

Simple shrimp egg rolls that are full of shrimp in every mouthful and healthier than my favourite Chinese takeout. Baked or air-fried!

Ingredients:

1. One tablespoon of toasted sesame oil
2. one teaspoon of grated ginger
3. three minced garlic cloves
4. two big chopped scallions
5. Three cups of chopped green cabbage
6. two cups of shredded carrots
7. two teaspoons of soy sauce with lower sodium content
8. one tablespoon of unseasoned rice vinegar
9. half a pound of big, skinned, uncooked prawns, chopped
10. Six egg roll liners
11. Spray with olive oil
12. For dipping, use sweet chilli sauce, duck sauce, or hot mustard (optional).

Method:

1. Sesame oil should be heated over medium-high heat in a big skillet. Add the shrimp and simmer for one to two minutes, or until the shrimp are almost cooked through.
2. Add the garlic, ginger, and scallions. Sauté for about 30 seconds, or until aromatic. Add the vinegar, soy sauce, and carrots.
3. Cook for two to three minutes over high heat, or until veggies are crisp and tender. To drain and allow to cool, transfer to a colander.
4. Place each egg roll wrapper individually, points pointing up and down like a diamond, on a spotless surface. Transfer a quarter of the mixture onto the lower part of the wrapper.
5. Run your finger over the edges of the wrapper after dipping it into a small basin of water. Elevate the spot closest to you and encircle the filling.
6. Roll into a tight cylinder by folding the left and right corners in towards the centre. Repeat with the remaining wrappers and filling, setting aside.
7. Using your fingers, evenly cover both sides of the egg rolls with oil.
   Cook at 370°F for five to seven minutes in batches, flipping halfway through, until golden brown.
   If preferred, serve right away with dipping sauce on the side.

oven Method:
Preheat the oven to 425°F. Stuff and bake for 15 to 20 minutes, or until brown on both sides.