Egg Rolls

2 cups shredded cabbage

Celery salt to taste

4 oz shrimp, deveined and peeled

4 tbsps. of butter

1 small carrot finely shredded

1 tbsp. water

6 lg. Wonton wraps

Garlic powder to taste

Hot Vegetable Oil

Ka*me Hot Mustard

In a medium skillet melt butter, added garlic powder to taste, and add shrimp, cook thoroughly. Remove from skillet and chop into small pieces. Then add cabbage and celery salt to skillet cooking until translucent but not mushy, add carrots and chopped shrimp back to skillet, remove from heat. On a cutting board, diagonally place wonton wrapper, place 2-3 tbsps. of cabbage and shrimp on the half of the wonton closes to you, fold corner of wonton around filling, fold in side corners and continue to roll to last corner, wet finger tip with water to dampen last corner to “glue” corner to wonton roll. Heat oil to 375’ immerse wonton in hot oil, cooking 3-5 minutes, or until golden brown. Serve with Ka*me® Hot Mustard. Makes 6 wonton’s, 1 serving is 1 wonton, and 1 serving is 13 carbs.