Heat a little Oil in a large skillet – add the Garlic and Ginger Paste and stir-fry 30 seconds
Add the Cabbage, Carrots, Soy Sauce, Spring Onions and Shrimp to the skillet – stir-fry until vegetables are tender but still crunchy – remove from heat and stir in the Sesame Seed – let cool
Place a dollop of the Shrimp filling on a Spring Roll Wrapper – roll up as per the instructions on the packet
Heat enough Oil to deep-fry in a skillet or saucepan over medium heat – Deep-fry the Springrolls in batches until done ( drain on paper towels as soon as each batch is done )
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.