1 pkg. Egg Role wrappers (cover with damp towel to keep from drying

 1 pkg. Sm. Bag Tri-Colored Cold Slaw (approx. 2 1/2 tbsp. per egg role)

 1 pkg. Sm. Bag Cooked Salad Shrimp (all)

 1 pinch Garlic Powder

 1 pinch Salt

 1 pinch Fresh, ground Black Peppercorns

 3 tbsp. Kikkoman Soy sauce

1.  Mix well, together in a bowl.

2.  Make a little flour-water paste

3. Take a wrapper and lay it on cutting board, with a corner of the wrapper pointed towards you. Place about 2 ½ tbsp. of mixture in the center of the wrapper. Using a small brush, moisten the wrapper around the filling. Take the bottom corner, of the wrapper

and fold up, over the filling, forming a cylinder (roll). Moisten dry area of wrapper, and fold in both sides of wrapper, slightly pressing down to seal, where needed. Moisten dry

area left on wrapper and finish rolling up wrapper. Place egg roll on a platter and cover with a damp cloth, until you are done making them.

4. Heat deep fryer to 325F and add Egg Rolls. Deep-fry for 3 ½ to 4 minutes or until a lt. golden brown. Remove form fryer, letting the oil drain back into the fryer. Lay egg rolls on a paper towel to finish draining. Let set 2 min. Be very careful, the center is still very hot.

 Serve with Sweet n Sour sauce or your favorite dipping sauce.