1️⃣ For shrimp (if frying):

Pat defrosted shrimp dry. Toss in cornstarch until covered. Heat oil in a shallow skillet until hot. Carefully cook shrimp in batches until done—do not overcrowd the skillet—then place onto a paper towel-lined plate. Cook all. 🍤
2️⃣ For shrimp (if not frying):

Run defrosted shrimp under cold water for 5 minutes. Pat dry. Set aside. 🚿
3️⃣ For sauce:

Add all ingredients (mayonnaise, sriracha, rice vinegar, sugar) into a jar or bowl and stir until combined. Cover and place into fridge until ready to use. 🥄
4️⃣ For egg rolls:

Lay out the egg roll wrapper. Add about 2 TBS of cabbage mix to the center, then 2 TBS shrimp, a cheese slice, and some sauce. 🥬🧀🍤
5️⃣

Carefully wrap the egg roll, being careful to keep it tight so the ingredients don’t fall out. Dip your finger in water, then run it along the final/top corner of the egg roll, and press to seal the wrapper. Repeat for all egg rolls. 💧🥟
6️⃣

In a frying skillet/pot, add oil and heat over medium for about 5 minutes to 325°F. Carefully drop egg rolls into the skillet, cooking 4-5 at a time, not crowding them. Cook 2-3 minutes per side, until golden brown, then carefully flip over and cook another 2 minutes or until browned. Remove and place on a paper towel-lined plate. Repeat for all egg rolls. 🛢️🍤
7️⃣

Serve on a platter and top with bang bang sauce and chopped green onions. Serve immediately! 🍽️🌿