2 lb of small peel and devein shrimp---chopped into small pieces
2 C shredded carrots
6 cloves of minced garlic
1 small onion finely diced
1 bunch of green onion-chopped
2 C shredded cabbage
4 T fish sauce
1 T garlic powder
1 T pepper
1 small bag of asian mushroom (soak)
1 package of vermicelli noodle (soak in water then cut into 3in pieces--optional)
Mix everything together..until everything is combined...
**2 package of 50 egg roll wrap (small wrapper) or the 25 bigger wrapper**
1. Peel each wrapper from the pack. Place 1 wrapper (the bigger wrapper) on a work surface. Rotate wrapper so that 1 of the points is closest to the edge of your work surface. Place about 2 tablespoons filling in the center of the wrapper making sure to include a couple pieces of shrimp in each egg roll. Fold point closest to edge of work surface up and over filling, then fold points on right and left sides over filling, and roll wrapper away from you to form a cylinder.
2.Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Place over medium-high heat. When oil reaches 375 degrees on a deep-fry thermometer, fry egg rolls, working in
batches, until golden brown, about 4 minutes. Serve immediately with dipping sauce.
The veggie filling
Soak and cut into 3in pieces put into meat/shrimp mixture (optional)
Fry them in deep fryer