Shrimp Egg Rolls
Description
These garlicky egg rolls are filled with tiny shrimp, shredded cabbage, and bean sprouts and served with a special tasty dipping sauce.
Ingredients
•
1/2 tablespoon sesame oil, or to taste
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4 teaspoons minced fresh ginger
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2 teaspoons minced garlic
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4 cups shredded cabbage
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1 (14 ounce) can bean sprouts, drained and rinsed
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4 tablespoons oyster sauce
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1/2 pound tiny cooked shrimp
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3 dashes soy sauce, or to taste
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2 cups oil for frying
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12 egg roll wrappers
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1 cup duck sauce
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2 tablespoons oyster sauce
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1 tablespoon soy sauce
Directions
1
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.
2
Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
3
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.
4
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.
5
Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.