Directions: in a big wok heat the sesame oil. add the garlic, ginger and chilli. after half a minute add the cabbage, the carrot, the spring onion and the mushroom. after the vegetables are softened a bit add the soy sauce, the red wine and the diluted storch. after 3 minutes of stir-frying add the soy sprouts and stir-fry until they soften. set aside to cool.
get the eggroll sheets and put a bit of the vegetable mixture with one shrimp in each sheet. roll the sheets in a way that the shrimp tail will be left outside of the roll.
fry in a deep fry pot until golden brown. serve warm with hot and sweet chilli sauce.