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## **Instructions**
### **1. Prepare the Filling**
1. Heat **1 tablespoon vegetable oil** in a large skillet over **medium-high heat**.
2. Add the **chopped shrimp** and cook until pink (**about 2-3 minutes**). Remove and set aside.
3. In the same skillet, add **garlic, ginger, cabbage, carrots, and green onions**. Sauté for **3-4 minutes** until softened.
4. Return the shrimp to the pan, then add **soy sauce, sesame oil, salt, and black pepper**. Stir well and remove from heat.
### **2. Assemble the Egg Rolls**
1. Lay an egg roll wrapper flat in a **diamond shape**.
2. Spoon **about 2 tablespoons** of the shrimp filling onto the lower third of the wrapper.
3. Fold the bottom corner up over the filling, then fold in the sides. Roll tightly, sealing the edge with **beaten egg**.
4. Repeat with the remaining wrappers.
### **3. Fry to Crispy Perfection**
1. Heat about **2 inches of vegetable oil** in a deep skillet or pot to **350°F (175°C)**.
2. Fry **3-4 egg rolls at a time**, turning occasionally, until golden brown and crispy (**about 3-4 minutes**).
3. Drain on paper towels to remove excess oil.
### **4. Serve & Enjoy!**
Serve hot with your favorite **dipping sauces** like sweet chili sauce, soy sauce, or hot mustard.
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## **Why You’ll Love These Shrimp Egg Rolls**
✔ **Crispy & Crunchy** – The perfect golden-brown texture with every bite.
✔ **Packed with Flavor** – Juicy shrimp, fresh veggies, and bold seasonings.
✔ **Better Than Takeout** – Fresh, homemade, and **made just the way you like!**
✔ **Great for Parties & Snacks** – A crowd-pleasing appetizer or side dish.
These **Shrimp Egg Rolls** are crispy on the outside, **savory and delicious** on the inside, and absolutely irresistible! Try them today and enjoy a restaurant-quality appetizer at home. 🍤🥢✨
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