Preparation Steps

• In a medium bowl, combine the chopped shrimp, shredded cabbage, shredded carrots, sliced green onions, minced garlic, soy sauce, sesame oil, and ground ginger. Mix well until all ingredients are evenly distributed.
• Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the shrimp mixture onto the center of the wrapper.
• Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners. Moisten the top corner with a little water and roll up tightly to seal the egg roll.
• Repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the egg rolls in batches, ensuring not to overcrowd the pan.
• Fry the egg rolls for 3-5 minutes per side, or until they are golden brown and crispy. Use tongs to turn them as needed.
• Remove the egg rolls from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil.
• Serve hot with your favorite dipping sauce.