Ingredients:

• 3 cups shredded red cabbage
• 2 medium carrots
• 9 chives
• 1 tablespoon sugar
• 1 tablespoon rice wine
• 2 teaspoons salt
• 2 teaspoons chopped ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 garlic clove, chopped
• 1/2 lb medium shrimp
• 1 tablespoon vegetable oil
• 1 tablespoon flour
• 1 package egg roll wrapper
• 1 tablespoon fish sauce
• Oil for frying

Directions:

1. Chop cabbage and carrots in food processor until fine
2. Place cabbage, chives and carrots in a large bowl, stir in sugar, vinegar and salt
3. Let sit at room temperature for 1-2 hours
4. In separate bowl, mix shrimp, ginger, soy sauce, sesame oil, and garlic
5. In a skillet, heat 1 tablespoon vegetable oil over medium heat
6. Add shrimp mixture to skillet and continuously stir until fully cooked, 3-4 minutes
7. Turn heat off and stir in fish sauce
8. Set aside to cool
9. Using a cheese cloth or dish towel, squeeze as much moisture as possible from the cabbage mixture. Mixture should be reduced by approximately half by the time all the water is removed.
10. Chop shrimp fine and combine with cabbage mixture
11. In small bowl, mix flour and 2 tbsp water in a bowl to create a slurry
12. Paint edges of eggroll wrapper with slurry and wrap eggroll (there are a number of instructional videos on youtube that will walk you through this process)
13. Fry and serve