Shrimp and Cabbage Egg Rolls

In a medium-sized saucepan, add 1 tablespoon of Seasame Oil over medium to low heat

In a large mixing bowl, toss in your cabbage, season with 1 teaspoon Chinese Five Spice, and 2 teaspoons of Salt. Toss well to coat

Add the seasoned Cabbage to the saucepan and cook for 3 minutes until cabbage is softening

Stir in the remaining Seasame Oil, remove the mixture from the heat, and place back into the bowl. Refrigerate mixture for 20 minutes

Season your shrimp with salt and freshly ground black pepper only

Cook your shrimp in 1 tablespoon of oil over medium to high heat for approximately 3 minutes

Pour the shrimp directly into the cabbage mixture and stir. Refrigerate for an additional 5 minutes

Lay your egg roll wrapper out with the ends facing towards you

Add 2 tablespoons of your shrimp and cabbage mixture to the center of the egg roll wrappers

Fold the end nearest to you over the cabbage, next fold the left and right sides over to cover

Secure the egg roll in place by adding a dab of water to the center and roll the wrap upwards

Add another dab of water to the endpoint and continue rolling until the egg roll wrapper is secure

In a large pot, heat oil to 350 degrees F. Make sure it is enough to cover the egg rolls while they fry

Fry for 2 minutes tops or until golden brown

Serve with sweet chili sauce, honey mustard, ranch, or your favorite condiment, ENJOY!