Cajun Egg Roll

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Ingredients

1pack 8"-8" egg roll wrappers ( called rice paper or spring pastry )
2 cupfresh shrimp chopped ( about a pound)
2strips bacon cut in small pieces
2 cupshredded cabbage
1 largeparboiled mirleton ( you can leave this out and add one more cup of cabbage or bean sprouts
1 cupbean sprouts
1/2 mediumchopped onion
1 stickcelery chopped fine
5chopped green onion leaves
1handful or fresh chopped parsley ( 1tbs. dried )
3 tspminced garlic
1A few drops of liquid crab boil
1salt, pepper, creole seasoning, hot sauce and whateverelse
2 tspsoy sauce
1egg beaten ( pastry glue )

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1

Get the rice paper to use
2

Cajun egg rolls render the bacon on a medium fire in a large skillet.
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Add onion and celery and cook until wilted.
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Tire fire up to Med - high and add shrimp and green onions and sprinkle some creole seasoning on them.
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Stir - fry until shrimp turn pink, remove from fire and put this in a large bowl.
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Cajun egg rolls in the same skillet add a tabs. of cooking oil and on a medium fire stir - fry the cabbage , mirleton and bean sprouts until the cabbage starts to wilt.
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sprinkle a little Creole seasoning and add parsley.
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stir a time or two and add this to the shrimp mixture .
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Add soy sauce and mix everything up well.
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Let this sit for about 15 minutes stirring a few times, taste and seasoning to your liking.
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Let this cool for a little while;hot mixture on rice paper is tough to deal with.
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Paint the wrapper with a little egg on the parts shown by the white line
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Fold the bottom edge up then gently tighten it up by sliding the top pastry flap toward you.
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That's why you put the egg mixture in the center, so it will slide easy.
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Fold the left and right corners over and roll forward.
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Fry them in 360°F oil until golden brown.