Shrimp Egg Rolls

Stuff Nanka Seimen Egg Roll Skins full without fear of tears or rips.

Ingredients

• 1 package Nanka Seimen Egg Roll Skins
• ½ lb. shrimp (cleaned, tail-off, chopped)
• 2 cups coleslaw mix
• 1 teaspoon ginger (fresh, grated)
• 2 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 egg

Directions

1. Cook shrimp and ginger in a lightly greased pan over medium heat for 2 minutes.
2. Add coleslaw mix.
3. Add soy sauce.
4. Add sesame oil.
5. Place filling onto Nanka Seimen Egg Roll Skin and fold.
6. Mix together egg and water to make a paste and use to seal the Nanka Seimen Egg Roll Skins.
7. Deep fry at 375 ◦F for 2-3 minutes, turning until golden and crisp.
8. Drain on paper towel.