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Shrimp Egg Rolls
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Garlic shrimp egg rolls with cabbage, bean sprouts, and a delicious dipping sauce.
Ingredients:
  • 0.5 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
  • 0.5 pound tiny cooked shrimp
  • 3 dashes soy sauce, or to taste
  • 2 cups oil for frying
  • 12 egg roll wrappers
  • 1 cup duck sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
Instructions:
  • In a skillet over medium heat, gently heat sesame oil. Add ginger and garlic, cooking until fragrant for about 1 minute. Incorporate cabbage, bean sprouts, and oyster sauce, sauteing until veggies start to become translucent, around 5 minutes. Introduce shrimp and soy sauce, stir well, then take off the heat. Let the filling cool down before proceeding.
  • In a deep skillet, heat 2 inches of oil to 350 degrees F (175 degrees C).
  • As the oil heats up, lay an egg roll wrapper on a clean, dry surface. Add around 1 tablespoon of filling in the middle of the wrapper. Fold the bottom left corner over the filling, then fold in the two sides, moistening the edges with water as you fold. Roll up tightly to seal. Continue making more egg rolls, wiping the surface clean between each roll.
  • Fry a batch of egg rolls in hot oil until the wrappers are golden brown, around 5 to 7 minutes. Drain on a paper towel-lined plate while repeating with the remaining egg rolls.
  • Mix the duck sauce, oyster sauce, and soy sauce together until fully blended. Serve the delicious sauce with your egg rolls.

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