From time to time I make egg rolls. I found a recipe in the June 2010 issue of Cooking light (Pan Fried Egg Rolls) that sounded so tasty and easy that I just had to try it. It was by far the best egg rolls I had ever made, but I found that the filling inside was not enough to make a dozen egg rolls as the recipe suggested. So I have added some ingredients and tweaked it a bit and I think it now works out to a full dozen. This is my version of Shrimp Egg Rolls.
An Inspired Cook 