1. Prepare the ingredients by chopping cabbage, carrots, celery, and shrimp into small pieces.
2. Heat a pan with sesame oil and cook the shrimp until they turn pink, then remove and set aside.
3. In the same pan, sauté the cabbage, carrots, and celery until they soften.
4. Add the cooked shrimp back to the pan and season with soy sauce and other seasonings.
5. Remove the filling from heat and let it cool slightly before assembling the egg rolls.
6. Lay out an egg roll wrapper on a clean surface in a diamond shape.
7. Place a spoonful of the filling in the center of the wrapper.
8. Fold the bottom corner over the filling, then fold in the sides, and roll tightly.
9. Seal the edge by brushing it with water or egg wash.
10. Repeat the process until all the filling is used up.
11. Heat oil in a pan to 350°F (175°C) if frying, or preheat the oven/air fryer if baking or air frying.
12. Fry the egg rolls in batches until golden brown and crispy, about 3-5 minutes per side.
13. If baking, place egg rolls on a lined baking sheet and bake at 400°F (200°C) for about 15 minutes, flipping halfway.
14. If air frying, cook at 375°F (190°C) for 10-12 minutes, flipping halfway through.
15. Remove the egg rolls and place them on a paper towel to drain excess oil.
16. Serve hot with dipping sauces like sweet chili sauce or homemade duck sauce.
17. Store leftovers in an airtight container and reheat in an oven or air fryer for best texture.
18. Freeze uncooked egg rolls for later by placing them on a tray, freezing until solid, then transferring to a sealed bag.
19. For a healthier option, try making “egg roll in a bowl” by cooking the filling without wrappers.
20. Enjoy your crispy and flavorful shrimp cabbage egg rolls with family and friends!