First, begin by pat-drying your shrimp with a paper towel, roughly chopping and seasoning with lime juice from half of a lime, salt, ground black pepper and granulated garlic. Set aside for later.
Use the other half of the lime to marinate your crab meat in a separate bowl. Set the crab meat aside.
Next, peel and grate your carrots in a bowl. Chop your celery and scallions in small pieces. Chop and mince your garlic cloves and grate the ginger.
Beat your egg in a small bowl and set aside for later.
Add Sesame oil to a pan over medium high heat. Add in your seasoned shrimp, grated carrots, celery, bean sprouts, grated ginger and scallions. Cook for 4-6 minutes or until the shrimp is pink and opaque in color. Add in your minced garlic cloves for the last 30 seconds and sauté with the rest of the ingredients. Stir throughout the cooking process combining all ingredients well. Once the shrimp is cooked through, remove from the heat and transfer the shrimp and veggie mixture to a bowl.
Next, add the crab with lime juice, sriracha, soy sauce and coleslaw mix to the cooked shrimp and veggie mixture. Stir well to combine all ingredients.
Begin preparing your egg roll wraps. Use a silicone brush to brush the edges of the egg roll wraps with the beaten egg.
Add 2 tbsp of the seafood and veggie mixture to each egg roll wrap. Close the egg roll wraps according to the package instructions.
Next, add peanut oil to a medium skillet over medium high heat. The oil temperature should reach 370 degrees F and should not surpass 375 degrees F for best results.
Fry 4-5 seafood egg rolls at a time for 2-3 minutes on each side or until golden brown. You do not want to over crowd the pan because that would cause the temperature of the oil to drop too low.
Next, transfer the finished egg rolls to a paper towel lined plate to soak up the excess oil.
Finally, serve with honey lime sriracha sauce and enjoy!