• Sauteed the shrimp in pan with a drizzle of vegetable oil. When shrimp are pink remove from pan. Add the onion, and ginger to the pan and let cook through for just a few minutes. While the onion is cooking chop up cooked shrimp into small pieces.
• Add the shrimp back into the pan and heat through, 3minutes tops! Then add your mushrooms, let these cook down for 2 minutes. Carrots and shredded broccoli blend to follow, toss around for a few minutes you just want this to heat through. You don’t want to loose the crunchiness of the vegis. 
• Remove from heat, add the soy sauce and red pepper flakes toss to combine. Allow filling to completely cool. (At this point you could put it in the fridge and make egg rolls the next day.)
• Add water chestnuts and the green onion right before rolling up.

Rolling up egg rolls :

• To get your area prepared, with baking sheet, small bowl of water, clean counter space.

  -lay one egg roll wrapper on counter and take a small spoonful of filling, approximately 1/4 cup (maybe a little more) in slotted spoon so juices drain off.

  -place filling in middle lower half of egg roll ** see photos for proper placement of egg roll it should be in diamond formation.

  f-old bottom point up over filling

  -fold each side in, and then, dip your finger in the water and dampen the remaining edges and roll egg roll up. place on backing sheet and continue until all filling is gone.

frying

• add about 1/4 inch of vegetable oil to frying pan and heat until oil is starting to sizzle, a drop of water should make a big sizzle.

  Now add in your egg rolls, you can do 4-6 at a time depending on the size of your pan, do not over crowd pan. turn after about 3 minutes try to get a good fry on all sides.

  remove egg rolls to a baking sheet lined with paper towel to soak up any unwanted grease.