Shred the cabbage and carrots in a food processor and place in a large bowl. Drain the water off the shrimp and add it to the cabbage and carrots. Add the rest of the ingredients and mix well. Be sure the egg is mixed in well.

Place 3 tablespoons of the egg roll mixture in the middle of an egg roll wrapper. Place a dab of water on each corner of the egg roll wrapper and start rolling the egg roll by taking the corner that's closest to you and folding over the mixture.

Tuck the corner under the mixture and fold the side corners over the egg roll and wrap tightly. See my video for how to roll an egg roll.

Put enough oil in a heavy skillet that's deep enough to fry the egg rolls. Heat the oil to 350 degrees and carefully put the egg rolls in the pan. Fry on each side until golden brown and drain on paper towels.