Shrimp Egg Rolls Name: Robert Burgess Base: Fort Hood Texas Recipe: Shrimp Egg Rolls Prep Time: 20 mins Total Time: 30 minutes Servings: 10 I use Nasoya brand egg roll wrappers. They work great! These are a huge hit at the office potluck, Friday night appetizers or any get together. Everyone loves them & I've been making them for years. Ingredients: 2 lb. bag baby shrimp 20 egg roll wraps 2 cups cabbage 1/4 lb bean sprouts 1/2 cup carrots (shredded & chopped) 1/4 cup green onions (chopped) 1 teaspoon ginger ( fresh & grated) 2 tablespoons oyster sauce 1 tablespoon cornstarch 1/2 teaspoon water 2 cups coconut oil or 2 cups vegetable oil Directions: Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes. Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm. Add oyster sauce. Remove from heat. Add oil to wok or big skillet. Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique. Mix together egg and water to make a paste and use to seal the egg rolls. Deep fry 2-3 minutes, turning until golden and crisp. Let drain on paper towels. Let cool then enjoy! ( I buy the Kikkoman sweet & sour sauce in the jar at the Commissary. It always a hit too!)