Shrimp Egg Roll


  • 1 cup shrimp (medium size, cleaned and deveined)
  • 1 cup shredded carrots
  • 1 cup coleslaw ready mix(shredded cabbage and some carrots)
  • 1 teaspoon Mrs. Dash
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chopped garlic
  • 1 tablespoon olive oil


  1. In hot skillet, heat olive oil and garlic. Then add shredded carrots and cabbage. Sprinkle mrs. dash, salt and ground black pepper. Cook until shrimp turn pink. Turn off the stove.
  2. Drain any excess juices from the filling. Let it cool down for 5 minutes.
  3. Then prepare the egg roll skin. Put about 1 tablespoon of the filling in the centre of the wrapper. Wrap and use water to seal the edge.
  4. Heat olive oil in the frying pot. Deep fry this egg roll until golden brown.
  5. Serve this snack warm with sweet and hot chilli sauce. 

A sauce:

  1. Mix 1 tablespoon Lingham sweet sauce with 1 tablespoon ketchup (tomato sauce).