Easy Pork and Shrimp Eggrolls

Heat oil in a large skillet over medium-high heat. Add garlic and ground pork, cook until no longer pink. Drain fat if necessary.

Add coleslaw mix, teriyaki sauce, and salad shrimp. Simmer for 10 minutes or until cabbage is wilted and shrimp is heated through. Drain excess liquid if needed.

Place one eggroll wrapper on your work surface with a corner facing you. Place 1/4 cup of pork and shrimp mixture in the center in a line within 1 to 1 1/2 inches from the corners. Fold the end closest to you over the mixture and roll once. Fold in both ends and roll until 1-2 inches of wrapper are left. Wet the tip of your finger and run it along the edges and finish rolling to seal. Place on a tray covered with a paper towel. Repeat until you run out of pork and shrimp mixture.

Heat 1 inch of oil until temperature is about 350F. Using tongs, carefully place 4-5 rolls in the oil and fry until golden brown, turning once to cook evenly. Remove to a tray lined with paper towels to drain excess oil. Repeat until you have cooked all the rolls.