In a large skillet over medium high heat, saute carrot, ginger, and cabbage in tamari, sesame oil, and canola oil.
Stir in garlic, rice vinegar, sugar, and shrimp. Cook stirring constantly until all is heated through and garlic is fragrant.
Roll about two tablespoons of filling into each egg roll wrapper (see instructions above).
Heat oil to about 1/2 inch depth over medium high heat in a large skillet until very hot. Fry egg rolls on one side until golden brown. Turn egg rolls over and fry on the other side until golden brown. You will probably need to fry the egg rolls in batches, so that they have plenty of room in the skillet.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/shrimp-egg-rolls/