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Paleo Shrimp Egg Rolls

Ingredients:

10 medium raw shrimp, shelled 
2 scallions, finely chopped 
1 package Miracle Noodle Angel Hair
1 teaspoon garlic, minced 
1 teaspoon ginger, minced
4 ounce carrot & cabbage coleslaw 
3 tablespoon soy sauce (can use coconut aminos if preferred), divided 
4 teaspoon sesame oil, divided 
dash red pepper flakes 
to taste coconut oil 
Paleo Wraps (I use Julian Bakery - http://www.julianbakery.com/)


Instructions: 

Rinse the miracle noodles in a colander under cold water for 1-2 minutes. Drain and place in a frying pan over medium high heat. Cook at least until the liquid has evaporated, and continue to cook until you reach desired crispiness. 

Toss the shrimp with 1 TBSP soy sauce. Heat 2 tsp sesame oil over medium high heat and cook the shrimp. Allow the shrimp to cool and cut into small pieces.

Heat 2 tsp sesame oil over medium high heat. Add the garlic, ginger and scallions - cook for 1 minute. Add the slaw, 2 TBSP soy sauce and red pepper flakes. Heat through.

Mix the noodles, shrimp and vegetables in a bowl. 

Cut each Paleo wrap into four equal squares. Arrange one of the small squares so it is like a diamond on a cutting board. Place 1 TBSP of the filling into the square. Fold the bottom corner up, and then the two side corners in. Roll the square from the bottom up. Place a dap of water on the top flap to ensure a good seal. Repeat with remaining filling and wraps. 

Heat the coconut oil in a saucepan. Place the rolls, several at a time, into the oil, turning frequently until they've reached a golden brown. Remove from heat and drain on a paper towel.
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