Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and finely chopped
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 2 stalks green onions, thinly sliced
  • 1 tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced
  • 1 tsp fresh ginger, grated
  • 8 sheets egg roll wrappers
  • 1 tbsp water or cornstarch slurry
  • 2 tbsp avocado oil spray
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp Sriracha
  • 1/2 tsp salt

Instructions:

  1. Heat a skillet over medium-high heat. Add the chopped shrimp and sauté for 2 minutes until just opaque.
  2. Toss in the cabbage, carrots, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables have wilted and most moisture has evaporated.
  3. Stir in the soy sauce and sesame oil, then remove from heat and let cool completely.
  4. Place one wrapper on a flat surface in a diamond shape. Spoon 2-3 tablespoons of the cooled filling into the center.
  5. Fold the bottom corner over the filling, tuck in the sides tightly, and roll upward.
  6. Dab the top corner with water or cornstarch slurry to seal the edge firmly.
  7. Lightly coat the rolls with avocado oil spray for an even, golden crust.
  8. Air fry at 400°F (200°C) for 12 minutes or until golden brown and crispy.
  9. Whisk together rice vinegar, honey, Sriracha, and salt to create the dipping sauce.