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1
Whisk together the soy sauce, sesame oil, sugar, and red-pepper flakes in a small bowl, and set aside.
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2
Heat the vegetable oil in a large skillet over medium-high heat.
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3
Toss in the ginger, garlic, and green onions, and saute for 1 minute, until fragrant.
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4
Stir in the carrot and cabbage, and continue to stir until the vegetables have softened, another 4 minutes.
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5
Push the vegetables to the outer edges of the skillet, and add the shrimp to the center of the pan.
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6
Cook for another 3 minutes, then stir the vegetables and shrimp together and add the soy-sauce mixture.
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7
Let cool completely.
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8
Set a wrapper on your work surface with a corner directed toward you, and brush the edges of the egg-roll wrapper with the beaten egg.
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9
Place 1/4 cup of the shrimp mixture on the lower third of each wrapper.
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10
Fold the bottom corner portion of the wrapper up over the filling.
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11
Fold both the side corners inward, and roll the wrapper up like a burrito.
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12
Repeat with the remaining wrappers.
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13
Heat 4 inches of peanut oil in a large, heavy-bottomed saucepan until it reaches 350 degrees F. (For tips on deep-frying, see page 19.)
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14
Add the egg rolls, in batches of four or five, to the hot oil, and cook until they are crisp and golden brown, about 3 to 5 minutes.
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15
Remove them from the oil, and let drain on a paper-towel-lined sheet tray.
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16
Serve with sweet and sour sauce.
