Step 1

In a large skillet, heat sesame oil over medium-high heat.  Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.

Step 2

Add ginger, garlic and scallions.  Sauté until fragrant, about 30 seconds.  Add cabbage and carrots, soy sauce and vinegar.

Step 3

Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.

Step 4

One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.

Step 5

Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.

Step 6

Fold the left and right corners in toward the center and continue to roll into a tight cylinder.  Set aside and repeat with remaining wrappers and filling.

Step 7

Spray all sides of the egg rolls with oil using your fingers to evenly coat.

Step 8

In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.

Step 9

Serve immediately, with dipping sauce on the side, if desired.

Step 10

Preheat oven to 425F, then stuff and bake until golden on both sides, 15 to 20 minutes.