50 pieces julliened carrots
50 scallions cut 1 1/2 in long
oil for frying
medium 50 pieces shrimp
lite teriyaki sauce
50 eggroll wrapper
1.Marinate shrimp in teriyaki sauce for about 1 hour.
2.. To assemble the eggrolls, lay a wrapper out in a diamond shape.Put 1 shrimp,1 slice of carrot,and 1 piece of scallion.
3.Roll the wrapper by bringing the top point and folding it over the filling.Then fold in the side points.Dip your fingers in the bowl of water or eggwash and wipe the edges of the remaining point so that they are just barely wet.This will create a seal so that the eggroll will stay together.Then roll up and place it on a plate
4.In a pot,heat about 1 cup of oil. Then add the eggrolls.Do not overcrowd the pot when deep frying. Cook them until they are golden brown.Remove and place them on paper towels to drain.