Prep the shrimp: Pat dry and chop into small pieces, about pea-sized. Smaller pieces cook quickly and distribute well throughout the roll.

Sauté the aromatics: In a skillet over medium heat, add a small splash of oil. Cook garlic and ginger for 30 seconds until fragrant.

Add shrimp: Stir in the chopped shrimp and cook 1–2 minutes until just pink. Don’t overcook—they’ll finish in the air fryer.

Wilt the veggies: Add coleslaw mix and green onions. Cook 2–3 minutes until slightly softened but still crisp. You want minimal moisture.

Season and thicken: Stir in soy sauce, sesame oil, rice vinegar, and sriracha if using. Sprinkle in cornstarch and cook another 30–60 seconds to lightly thicken. Remove from heat and let the mixture cool for 5 minutes.

Preheat the air fryer: Set to 375°F (190°C). Lightly spray the basket to prevent sticking.

Set up your station: Place a wrapper on a clean surface with a corner pointing toward you (diamond shape). Keep a small bowl of water or egg wash nearby.

Fill and fold: Spoon 2–3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, tuck in the sides snugly, then roll up tightly. Brush the top corner with egg wash to seal.

Lightly oil: Brush or spray each egg roll lightly with oil. This helps the wrapper blister and brown.

Air fry in batches: Arrange rolls in a single layer with space between them. Cook for 8–10 minutes, turning halfway and respraying lightly if needed, until golden and crisp.

Serve: Let rest for 2 minutes to set, then serve hot with your favorite dipping sauce.