Ingredients:

  • 1 lb (450 g) raw shrimp, peeled and deveined
  • 1 cup (150 g) shredded cabbage
  • ½ cup (75 g) shredded carrots
  • ¼ cup (40 g) chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) sesame oil
  • ½ teaspoon (2 g) salt
  • ¼ teaspoon (1 g) black pepper
  • 12 egg roll wrappers (approx. 9 inches square)
  • 2 cups (475 ml) vegetable oil (for frying)

Instructions:

  1. Chop shrimp into small pieces (about ½ inch).
  2. In a large bowl, combine shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, salt, and black pepper.
  3. Mix until thoroughly combined.
  4. Lay an egg roll wrapper on a clean surface with a corner facing you.
  5. Spoon 2 tablespoons of the shrimp filling into the center of the wrapper.
  6. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly.
  7. Seal the top corner with a little water.
  8. Repeat with remaining wrappers and filling.
  9. Place the assembled egg rolls on a baking sheet and refrigerate for 30 minutes.
  10. Heat vegetable oil in a frying pan or deep fryer to 350°F (175°C).
  11. Fry egg rolls in batches for 5-7 minutes until golden brown, turning occasionally.
  12. Use a slotted spoon to transfer to paper towels to drain.
  13. Serve hot with your choice of dipping sauce.