Supplies required are as follows:
1 bag of shredded coleslaw cabbage
1 bag of precooked frozen shrimp (you can buy raw, just prepare that like you would for shrimp cocktail)
1 package of eggroll wrappers (I recommend having 1 extra)
Use just enough oil to cover the bottom of your favorite skillet and pour in the bag of coleslaw cabbage, along with your desired amount of shrimp, fry it until the cabbage is fully cooked and add a good splash of soy sauce. Drain out excess oil and put the cabbage and shrimp in a bowl. Now that it is all cooked, this is when I normally remove the tails from the shrimp and cut them into chunks. Now get your eggroll wrappers out along with a bowl of water, take a decent amount of cabbage/ shrimp and place it in the lower/middle of the eggroll and follow the wrapping directions on the package. Now just fill a saucepan with enough oil to half cover an eggroll and fry untill they are golden brown.
(I'll take some photos of the process sometime this week.)