In a small bowl, whisk together ingredients for the sauce. Set in the fridge until ready to serve.

In a large bowl, stir together ginger, cabbage, carrot, salt, scallions, sesame oil, miring and chopped shrimp.

In a separate small bowl, whisk together cold water and cornstarch.

Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, add approximately 1 1/2 to 2 Tbsp of the shrimp mixture. Lift the bottom corner up and begin to tightly roll away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Finish the roll and brush a little more of the cornstarch mixture along the outside of the final seam. Place seam-side down on a sheet pan or clean plate.

Fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 minutes total.

Place on paper towels to drain and cool. Serve immediately with peanut dipping sauce.