Ingredients
6
6 servings
- •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
- 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.
Nutritional Facts
Per 6 servings
- Calories: 256
- Carbohydrate: 32g
- Fat: 9g
- Fiber: 2g
- Protein: 11g
- Sugar: 20g
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