Baby Shrimp Spring Roll

1 - 3.5oz salad shrimp

2 cups - green cabbage shredded
2 cups - carrots shredded
1/2 tsp - minced garlic
1 tsp - ground ginger
salt & pepper to taste
8 - rice paper wraps

Filling:
1. Heat and oil pan; add cabbage and carrots. Sauteé until cabbage is tender.
2. Add spices and garlic, continue to sauteé on medium heat.
3. Add shrimp and sauteé until heated thru; add S&P to taste.
4. Remove from heat.

Take your rice paper (1 at a time) and place in plate of water until soft and silky. Be careful as you take it out of the water, the rice paper will try to stick to itself.
Lay the rice paper on a damp towel and add your filling to desired thickness.
Pull each side towards the center and roll from other ends until semi tight (roll like a little burrito).
Please be gentle as they could tear easily.
Lay on a floured surface.
Continue these steps until all spring rolls have been wrapped.

Heat Deep fryer or pan of oil to 375°.
roll the spring roll in flour (this helps the rice paper to not boil and explode in oil), and gently place into hot oil. Deep fry for about 2 minutes or until golden brown (as inside is already fully cooked).
Place on wire rack or paper towel to drain excess oil.

Let cool and serve as an appetizer or with your favorite Asian noodle dish, try this Curry Chicken w/Rice Noodles