I brought these along to the gathering, and they were all gone before I had a chance to try one.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.

Add the cabbage, carrots, and bean sprouts to the skillet. Cook for 3-4 minutes until the vegetables are slightly softened.

Stir in the chopped shrimp and cook for another 2-3 minutes until the shrimp are pink and cooked through.

Add soy sauce, sesame oil, and black pepper to the mixture. Stir well to combine and remove from heat. Let the filling cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the filling near the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll the wrapper tightly towards the top corner, sealing the edge with a dab of water.

Repeat with the remaining wrappers and filling.

Heat vegetable oil in a deep pan to 350°F (175°C). Carefully add the egg rolls in batches and fry until golden brown and crispy, about 3-4 minutes per batch.

Remove the egg rolls with a slotted spoon and drain on paper towels. Serve hot with your choice of dipping sauce.

For a vegetarian version, simply omit the shrimp and add more vegetables like mushrooms or bell peppers. You can also experiment with different proteins such as chicken or tofu. If you’re short on time, consider baking the egg rolls instead of frying them for a healthier alternative. Just brush them with a little oil and bake at 400°F (200°C) for about 15-20 minutes, turning halfway through, until they’re crispy and golden.