Wash scallions, thinly slice crosswise + discard roots; heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 3-4 min til shrimp is pink, opaque + cooked through; mix in scallions

Heat 1 tbsp oil in skillet over med-high + cook ½ of veggies with salt/pep 5 min til tender

Fill a shallow bowl with warm water + dip one spring roll wrapper into water til soft but not mushy, no more than 30 sec; move to a work surface + spread a small handful of veggies + a few shrimp onto bottom third of wrapper; fold up bottom edge to cover fillings, then fold in each side + roll up; repeat with 3 wrappers

Serve sauce for dipping