Shrimp And Vegetable Egg Rolls

• 8 c. finely shredded cabbage
• 2 Tbsp. olive oil
• 2 c. coarsely grated carrots
• 2 Tbsp. soy sauce
• 3 cloves garlic, minced
• 1 Tbsp. minced ginger
• 4 scallions with 6-inch tops, sliced
• 12 egg roll wrappers
• 1/2 lb. cooked shrimp, in 1/4-inch pieces
• 1 egg, lightly beaten
• 1/2 c. chopped fresh cilantro
• 1 1/2 c. oil
• 1/4 c. slivered basil or mint leaves

1. In large pot, heat 2 tablespoons oil.
2. Cook cabbage and carrots over medium heat 3 to 4 minutes until wilted.
3. Stir in soy sauce.
4. Add garlic and ginger.
5. Cook 1 minute, stirring.
6. Remove from heat and stir in scallions, shrimp, cilantro and basil.
7. Put in bowl and let cool.
8. Cover wrappers with damp towel.

cabbage, olive oil, carrots, soy sauce, garlic, ginger, scallions, egg roll wrappers, shrimp, egg, fresh cilantro, oil, slivered basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=813747 (may not work)