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Ingredients

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 oil for frying 12 egg roll wrappers 1 cup duck sauce 2 tablespoons oyster sauce 1 tablespoon soy sauce

Nutrition Info

256.1 calories carbohydrate: 32.3 g cholesterol: 75.2 mg fat: 9.3 g fiber: 2.1 g protein: 11.4 g saturatedFat: 1.3 g servingSize: - sodium: 714.5 mg sugar: 19.8 g transFat: : - unsaturatedFat: : -

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.

12 egg rolls

Tasty shrimp egg rolls with cabbage, bean sprouts, and yummy garlic! The special sauce is amazing!