Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Yield::12 egg rolls
Ingredients
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Filling:
½ tablespoon sesame oil, or to taste
4 teaspoons minced fresh ginger
2 teaspoons minced garlic
4 cups shredded cabbage
1 (14 ounce) can bean sprouts, drained and rinsed
4 tablespoons oyster sauce
½ pound tiny cooked shrimp
3 dashes soy sauce, or to taste
2 cups oil for frying
12 egg roll wrappers
Special Sauce:
1 cup duck sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce
Directions
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.
Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
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.
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.
Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Recipe Tip
Ground pork, beef, or chicken can be substituted for the shrimp.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.