Ingredients

• 1 tsp vegetable oil , or as needed
• 1 large egg , beaten
• 6 cups cabbage , shredded
• 0.5 cups fresh bean sprouts
• 1 carrot , shredded
• 1 celery stalk , diced
• 2 tablespoons chopped onion , Optional
• 1 , 4 ounce
• 2 tablespoons soy sauce
• 0.13 teaspoons garlic powder
• black pepper to taste
• 2 tbsps cornstarch , divided
• vegetable oil for frying , or as needed
• 2 tbsps cold water
• 20 eggs roll wrappers

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cabbage, bean sprouts, carrot, celery, and onion together in a large bowl.
3. 3 Stir in shrimp, soy sauce, garlic powder, and pepper.
4. 4 Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add egg and cook, without stirring, until the bottom has set. Flip and cook until set on the other side, 1 to 2 minutes.
5. 5 Transfer to a cutting board and finely chop.
6. 6 Stir in chopped egg, then sprinkle 1 tablespoon cornstarch over top. Mix to combine and let sit for 10 minutes.
7. 7 Mix water and remaining 1 tablespoon cornstarch together in a small bowl.
8. 8 Place an egg roll wrapper onto a work surface with one corner pointing away from you like a diamond. Spoon 2 to 3 tablespoons shrimp mixture into the center. Moisten the top and side corners with the wet cornstarch mixture.
9. 9 Fold the dry bottom corner up and over the filling, making a tight tube.
10. 10 Fold the side corners in, pressing to stick against the folded roll, then roll toward the top corner to complete. Repeat to make remaining egg rolls.
11. 11 Heat 3 to 4 inches vegetable oil in a deep fryer to 350 degrees F (175 degrees C). Working in batches, carefully fry egg rolls in the preheated fryer until golden brown, 2 to 4 minutes. Drain on paper towels.

Nutrition per serving