Ingredients:

• 1 lb Florida shrimp, medium, peeled and deveined
• 14 tsp. Cornstarch
• 8 Tbsp Soy sauce
• 8 Tbsp Canola oil
• 1 cup Green onion, chopped
• 2/3 cup Carrot, grated
• 3 cups Cabbage, chopped
• 1 ea Sprouts, chopped
• 2 tsp Ginger root, fresh, grated
• 12 ea Egg roll wrappers
• Sweet and sour sauce (optional)

Directions:

1. Cut raw shrimp into small pieces.
2. In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add shrimp. Mix well and set aside.
3. In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool.
4. When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling.
5. Deep fry in 3" of 375ºF oil until golden brown; drain on paper towels. Serve with sweet and sour sauce.