In a skillet, heat 1 tablespoon of oil over medium heat. Stir-fry the garlic until aromatic but not browned. Add the shrimp and stir a few times, then add the cabbage and scallions. Stir to combine.
Add the oyster sauce, salt, and ground white pepper. Stir to mix well. Cook until the vegetables are just wilted but still slightly crisp. Remove from heat and let cool completely.
On a flat surface lined with parchment paper, place about 2 teaspoons of filling onto each wrapper. Roll tightly and seal the edge with egg wash.
Brush oil on the bottom of the air fryer basket. Arrange the spring rolls in a single layer. Brush the tops with oil and air fry at 190°C (375°F) for 10 minutes.
Enjoy warm with your favorite chili sauce for dipping.
