• Fully thaw your shrimp. If they have a shell, remove the shell and devein them. Next, chop shrimp into small pieces (not diced, but large chunks).
• Heat a little bit of oil (about a teaspoon), in a skillet and sauté garlic for 20 seconds. Now add in the shrimp and stir around and cook until it is just pink (1-2 minutes).
• Stir in the coleslaw mix, soy sauce, sesame oil, and seasonings. Cook 3–4 minutes.
• Remove the egg roll mixture from the heat and let it cool slightly. While the mixture is cooling, begin heating up the oil to fry them (if you are frying them right away).

Roll the egg rolls

• Add 2 tablespoons of the filling to one corner of the egg roll wrappers and roll upwards tightly. When you get half way, fold in the sides and continue rolling. Use a drop of water on the edge to seal the egg rolls.
• Continue rolling all of the egg rolls until you use all of the mixture. Fry them in the oil that has reached 350°F for 3–4 minutes. Do not overcrowd the pan, fry them in batches if needed.
• Serve them hot with your favorite dipping sauce, and enjoy!