2 carrots grated
2 TBSP peanut butter
2 TBSP soy sauce
1 cup ready cooked shrimp diced tail removed
1 can water chestnuts diced
3 inches peanut oil for frying
egg roll wrappers
2 TBSP olive oil
1 egg beaten
In a large frying pan heat 2 TBSP olive oil. Add cabbage coleslaw and carrots into oil and give a turn until coated. Keep diced shrimp and water chestnuts in a medium sized mixing bowl. In the frying pan cook cabbage mixture 3-5 minutes til wilted. Add peanut butter and stir til melted. Remove from heat and let cool. Once cool add to the shrimp and water chestnuts and stir.
Lay egg roll wrappers flat on counter. Put 3 TBSP of the cabbage shrimp mix onto one end of the wrapper leaving about a half inch to seal the end. First fold in the sides then roll the egg roll and seal the seam with the egg wash.
Heat the peanut oil in a pan and watch for ripples on the bottom. Carefully place the egg rolls in the oil seam down. I fried 2 at a time until light golden brown. Remove with a slotted spoon. Drain on paper towels turning the egg rolls to drain off the grease and replacing the paper towel if necessary. Let cool for 5 minutes as they will be extremely hot inside. Note: You can sub pork tenderloin for the shrimp.