Shrimp Eggrolls

Ingredients

6 egg roll wrappers
1/4 cup mushrooms, sliced
1 carrot, shredded (I just used a vegetable peeler for this.)
1/4 broccoli florets, chopped
1/4 to 1/2 of a red bell pepper, finely sliced
1/4 to 1/2 of a green bell pepper, finely sliced
6-8 medium shrimp, diced
1/4 of a medium onion, diced
1 tsp garlic, minced
1 tsp fresh ginger, grated
1 tsp fresh tarragon, shredded
1 tsp vegetable oil

Cooking Ingredients

1 egg, beaten, mixed with 1 tbsp water
1 tbsp vegetable oil

Directions

1. Mix together vegetables, shrimp, and seasonings. Saute together in a small sauce pan in 1 tsp of vegetable oil. Once the shrimp are cooked and vegetables are soft, transfer the mix to a bowl. 
2. Spread the mixture evenly across the 6 egg roll wrappers. Put the mixture near one end of the wrapper across the width of the egg roll, leaving about an inch on either end. Fold those ends over, then starting on the end with the mixture, roll the egg roll towards the open end of the wrapper. At the end of the wrapper, use a pastry brush to spread a mix of egg and water. Fold over the egg roll to seal. 
3. Heat tablespoon of oil in a pan on the stove. Gently set the egg rolls in the pan. Turn them over side to side as the cook. Keep an eye on them, as they burn quickly! Set to cool on a cookie sheet over some paper towels.

Tips

1. If you roll the egg rolls tightly they will hold together better. This may take some practice.
2. For a vegetarian or vegan version, leave out the shrimp.
3. You can buy pre-made egg roll wrappers in the produce section of your grocery store, near salad dressings and whatnot.