Pat the chopped shrimp dry with paper towels to remove excess moisture before mixing.

In a large mixing bowl, combine the dried shrimp, shredded cabbage, shredded carrots, diced water chestnuts, and sliced green onions until evenly distributed.

Add minced garlic, soy sauce, sesame oil, and white pepper to the bowl and stir until the seasonings coat every piece of filling. Adjust seasoning to taste.

Set up a wrapper station with a shallow dish of water, a clean work surface, and your bowl of filling to speed up assembly and prevent wrappers from drying out.

Lay one egg roll wrapper in a diamond orientation with a corner pointing toward you. Place about 3 tablespoons of filling in the center, slightly closer to the corner.

Fold the bottom corner over the filling, then fold in the left and right corners. Roll the wrapper away from you tightly, tucking the filling as you go.

Moisten the top corner with water and seal the seam. Place the finished egg roll seam-side down on a clean plate and repeat with remaining wrappers.

Pour enough oil into a deep skillet to reach 2 inches up the sides and heat to 350°F (175°C) using a candy or deep-fry thermometer.

Fry egg rolls in batches of three to four, seam-side down first, for 2 to 3 minutes per side until uniformly golden brown and crispy.

Remove egg rolls with tongs or a slotted spoon and drain on paper towels. Let cool for 2 to 3 minutes before serving so the filling sets and the wrapper stays crisp.