Instructions

1. Prepare the shrimp, pork and cabbage mixture. You can add anything you want to the mix. Some possibilities include celery, lettuce, carrots, water chestnuts, rice and soy sauce.

2. Trim the wrappers into a small to medium-sized square depending on the size you would like your shrimp egg rolls. Make sure you trim them into a square form.

3. Lay the wrapper flat and place a spoonful of the mixture into the center of it. Don't overstuff the roll. Make sure you have a couple pieces of shrimp in the mixture.

4. Sprinkle some bean sprouts over the mixture. This will add a crunchy taste to the egg roll.

5. Wet the edges of the wrapper lightly with water and fold the sides. Next, roll the wrapper until all the edges are rolled up. Pinch in any points that are sticking out.

6. Fry the shrimp egg roll in hot oil until gold brown. Remove from the oil and place on a paper plate in a bowl so the excess oil can drain from the roll.