Shrimp And Vegetable Egg Rolls - cooking recipe

Ingredients

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

Preparation

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