These garlicky egg rolls are filled with tiny shrimp, shredded cabbage, and bean sprouts and served with a special tasty dipping sauce.
Step1
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.
Step2
Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
Step3
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.
Step4
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.
Step5
Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.
Prepare Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Calories:
256 kcal
Carbohydrate:
32 g
Cholesterol:
75 mg
Dietary Fiber:
2 g
Protein:
11 g
Saturated Fat:
1 g
Sodium:
715 mg
Total Sugars:
20 g
Total Fat:
9 g
