Paleo Shrimp Egg Rolls

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.