Spicy Shrimp and Veggie Egg Rolls

1In a large skillet, heat the sesame oil (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and ginger (1 tablespoon), sautéing until fragrant, about 1 minute.

2Add the shrimp (1 pound) to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the mixed vegetables (1 cup) and cook for an additional 2-3 minutes until they are tender.

3Add the imitation crab, (1 cup) soy sauce (2 tablespoons), and sriracha sauce (1 tablespoon) to the skillet. Mix well and cook for another 2 minutes. Remove from heat and let the mixture cool slightly.

4In a small bowl, mix the cornstarch (1 tablespoon) with a tablespoon of water to create a slurry. This will help seal the egg (1) rolls.

5Lay an egg roll (1 package) wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the shrimp (1 pound) and veggie mixture in the center of the wrapper.

6Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use the cornstarch (1 tablespoon) slurry to seal the top corner of the wrapper. Repeat with the remaining wrappers and filling.

7In a deep frying pan, heat oil over medium-high heat. Once hot, carefully add the egg (1) rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side.

8Remove the egg (1) rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.