Optional filling - Bring a pot of water to boi. Peel the shrimp and blanch for 1.5 to 2 minutes then rinse in cold water to stop cooking. Set aside to drain well then dice the shrimp to small bits. You can also pulse the shrimp a few times in a food processor. Set them aside.

Prepare the shiitake, garlic, ginger, and spring onions with green and white parts separate. Set aside bean sprouts, coleslaw mix, and a large sheet pan.

Preheat a large saute pan over medium heat, when warm, add 1 tbsp oil. Saute the white scallions parts with garlic and ginger for 10 seconds.

Add the coleslaw mix with 2 pinches of salt, saute over medium-high heat for 1 minute then add the bean sprouts, shiitake, and green scallion parts.

Add 1 more tablespoon oil with 2 pinches of salt and mushroom seasoning, if using, saute for 1 minute then season with coconut aminos, sesame oil, and white pepper. Quickly toss and turn off the heat. The vegetables should be crisp and not mushy or watery.

Transfer the vegetables to a large sheet pan and leave the excess liquid in the pan behind. Spread out the vegetables so they can cool down faster. Taste and adjust with more salt, if preferred.

Prepare your work station with a big bowl of room temperature water, rice paper sheets, sauted vegetables, shrimp, a large plate (or lined sheetpan) to hold the egg rolls, and a non-stick large cookie sheet (to help wrapping the egg rolls).

To wrap, dip the rice paper in the water for no more than 5 seconds. The paper should still feel quite firm after soaking. The rice sheet will continue to soften as soon as it’s in touch with moisture.

Place it rough side up, facing you, on top of the non-stick cookie sheet. Place 2 heaping tablespoons of filling in the center bottom-third and roll it up (away from you) gently but tight. Push the filling in and fold both sides toward the center. Keep rolling to seal the egg roll. Repeat the process again to soften a second sheet and wrap the egg roll over so each egg roll is wrapped with 2 sheets. This will prevent them from breaking apart. Place them on a large pan with some space between each egg roll so they don’t stick to each other.

Brush the egg rolls with oil on all sides, including the tip ends. Spray the air fryer basket with oil. Add the egg rolls, leaving some space in-between. Air fryer at 380F (193C) for 8 minutes, flip side for 6 minutes. Then, increase the temperature to 400F (204C) for a touch of golden brown color.

Rest the first batch over a wire rack and repeat the process for the second batch.

Preheat the oven to 425F (218C). Place the egg rolls over a large lined sheet pan without touching each other. Brush with oil on all sides. Bake for 15 minutes first and and 10 minutes the flip side. The egg rolls won’t turn golden brown color but they will be crisp and delicious.

In a large 12-inch non-stick pan, add 0.5 tbsp oil. When the oil simmers, careful add the egg rolls. Do not overcrowd the pan or they will stick to each other. Shallow fry over medium heat for 2 minutes the first side and 2 minutes the flip side.

Keep flipping and rotating them over medium heat every 2 minutes, for about 10 minutes total, to prevent on side from burning.

You should hear sizzling sound throug the entire cooking time. They are likely to stick to each other so make sure you give plenty space and don’t overcrowd the pan.

The egg rolls will be hot so be careful when you handle them. You can slice them in half or enjoy it as a whole. They taste the best when they are freshly out of fryer. Serve with the egg roll sauce on the side.