Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add chopped shrimp and sear for about 2 minutes until they are just pink and opaque. Remove shrimp and set aside.

In the same skillet, add another tablespoon of sesame oil along with red cabbage, julienned carrots, minced garlic, and grated ginger. Sauté for 4-6 minutes until the cabbage is tender but retains crunch.

Stir in 1 tablespoon of soy sauce and a pinch of black pepper. Remove from heat and let mixture cool completely before assembly.

Fill a shallow dish with warm water and dip each rice paper sheet for about 5 seconds. Lay soaked rice paper flat on a clean surface.

Place approximately 2 tablespoons of the cooled mixture at the lower center of the rice paper. Fold bottom edge over filling then fold sides inward and roll tightly, sealing with cornstarch slurry.

In a clean skillet, heat enough neutral oil to cover the bottom. Fry rolls seam side down for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.

Mix together 3 tablespoons of sweet chili sauce, juice of half a lime, and a splash of sriracha if desired for dipping sauce.