Shrimp Eggrolls

I was hoping to make spring rolls yesterday but couldn't find the wrappers at my grocery store; settled for trying egg rolls. And they are awesome!

Shrimp Eggrolls, my version of the recipe on the wrapper

1/2 cabbage, shredded
1 carrot, shredded
2 celery stalks, chopped
2 green onions, sliced
Saute in 1-2 T oil for 3 minutes or so. Drain.

1/2 lb cooked shrimp, chopped

3 T soy sauce
1 t sesame oil
3-finger pinch kosher salt
2 T corn starch
Mix sauce, add shrimp, stir and drain.

Combine veggies and meat. Drain.

Put 1 T - 1/4 cup mixture on corner of egg roll wrapper and roll up halfway. Fold sides in, moisten wrapper tip and roll up to seal. Fry in 1/4-1/2" inch of oil until golden and flip. When both sides are crispy-brown, remove from pan and let sit on paper towel.

I am SO going to make these again.

And if you know a place in south Austin that has spring roll wrappers, please let me know!