Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!
Ingredients
- sesame oil: 0.5 Tbsp (to taste)
- fresh ginger: 4 tsp (minced)
- garlic: 2 tsp (minced)
- cabbage: 4 cups (shredded)
- bean sprouts: 1 can (14 ounce can, drained and rinsed)
- oyster sauce: 4 Tbsp
- tiny cooked shrimp: 0.5 pound
- dashes soy sauce: 3 piece (to taste)
- oil for frying: 2 cups
- egg roll wrappers: 12 piece
- duck sauce: 1 cup
- oyster sauce: 2 Tbsp
- soy sauce: 1 Tbsp
Metric Conversion
Stages of cooking
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Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
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Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
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While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
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Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
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Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
