Let’s dive into the step-by-step process to create these delightful egg rolls:

1. In a large bowl, combine the chopped shrimp, cabbage, carrots, green onions, garlic, soy sauce, sesame oil, and ginger. Season with salt and pepper, then sprinkle the cornstarch over the mixture and toss to combine. This mixture is reminiscent of helping my abuela stir her pots, always following her senses.
2. Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Place about 2 tablespoons of the filling near the corner, fold the corner over the filling, then fold in the sides and roll tightly. Moisten the top corner with water to seal.
3. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat. Once the oil is hot (you can test this by dropping a small piece of wrapper in—it should sizzle immediately), carefully add the egg rolls, a few at a time, and fry until golden brown and crispy, about 3-4 minutes per side.
4. Remove the egg rolls from the oil and drain on a paper towel-lined plate. This step always reminds me of patience, a skill I honed during countless hours in the kitchen with my family.