Ingredients:

1 pound cooked shrimp, chopped
1/2 cup shredded cabbage
1/4 cup shredded carrots
1/4 cup bean sprouts
1 green onion, thinly sliced
1 clove garlic, minced
1 tablespoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
1 package egg roll wrappers
Vegetable oil for frying

Instructions:

Prepare the filling: In a large bowl, combine shrimp, cabbage, carrots, bean sprouts, green onion, garlic, soy sauce, oyster sauce, sesame oil, and red pepper flakes. Mix well.
Assemble the egg rolls: Lay an egg roll wrapper on a flat surface. Place a spoonful of filling in the center of the wrapper. Fold the bottom over the filling, then fold in the sides. Roll up tightly and seal the edge with a little water.
Fry the egg rolls: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry egg rolls in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Serve: Serve hot with your favorite dipping sauce, such as sweet chili sauce or soy sauce.

Tips:

For a quicker option, use pre-shredded coleslaw mix instead of chopping cabbage and carrots.
To prevent soggy egg rolls, let them cool completely on a wire rack before serving.
For a healthier option, bake the egg rolls in a preheated 400°F (200°C) oven for about 20-25 minutes, or until golden brown.