Ginger Shrimp Egg Rolls

Directions

1. 1
   Beat egg white with 1 tbsp water and set aside.
2. 2
   In large dutch oven combine coleslaw mix, ginger, water chestnuts, 2 tbsp water, soy sauce and vinegar.
3. 3
   Heat on low and cover, steaming the vegetables with the liquid ingredients until just soft.
4. 4
   Remove from heat and allow to cool for about 15 minutes.
5. 5
   Toss in shrimp and fresh cilantro until well combined.
6. 6
   Take 2-3 tbsp of filling and place in the middle of eggroll wrapper.
7. 7
   Fold wrapper over bringing in the two sides.
8. 8
   Wet the corners with egg wash and fold over.
9. 9
   Heat oil to 375 degrees.
10. 10
    Fry in oil, two at a time until golden brown and hot in the middle.