Heat a tablespoon of oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.

Stir in the shrimp along with soy sauce and sesame oil, cooking for 3-4 minutes until the shrimp turns pink and opaque.

Fold in the shredded cabbage, cooking for an additional 2-3 minutes until it's slightly wilted yet still crunchy.

Remove the skillet from heat and let the filling cool for a few minutes.

Lay an egg roll wrapper on a flat surface with one corner facing you. Spoon a generous amount of the shrimp and cabbage filling into the center.

Fold the bottom corner up over the filling, tucking in the sides snugly. Roll it tightly towards the top corner, sealing the edges with a little water.

Repeat this process until all the filling is used.

For frying, heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully add the egg rolls, frying them in batches for about 3-4 minutes.

For baking, preheat your oven to 425°F (220°C) and arrange the egg rolls on a greased baking sheet. Bake for 15-20 minutes, flipping halfway through.

Remove the egg rolls from the oil or oven and let them drain on a paper towel.

Garnish with chopped green onions and sprinkle with sesame seeds. Serve with lime wedges and your favorite dipping sauces.