Delicious shrimp egg rolls with bean sprouts, cabbage, and delicious garlic! The secret sauce is fantastic!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 12 egg rolls |
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
- 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.
- Ground pork, beef, or chicken can be substituted for the shrimp.
- 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.
Nutrition Facts
| Calories | 256 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 1 g |
| Sodium | 715 mg |
| Sugars | 20 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Great Recipe! I added some cornstarch (1 tsp) to (1 tsp) soy sauce. I used a little chili oil with the sesame oil. I increased ginger and garlic. I am using my air fryer to cook them. Wish me luck.
I really hate to do this but I made as written and this did not work. The taste was good but the filling is so wet that the egg rolls never would get crisp. I am no stranger when it comes to making egg rolls and the only thing I can figure where it went wrong was in the cabbage and the canned bean sprouts. I typically buy the already shredded bagged cabbage and the shred on that is super fine. I had a half a head of cabbage to use up and my shred wasn’t nearly as fine resulting in the cabbage releasing a lot of liquid while it cooked. I drained and rinsed the canned bean sprouts but they still held a lot of liquid as well. Fresh would have worked better. Halfway through this recipe I could see this wasn’t going to work so I stuck the rest of the eggrolls in the freezer for a couple of days and forgot about them. I deep fried them from their frozen state last night and that did work better but they still didn’t get the crisp on them like they should have. Bottom line is that the filling is way too wet. If you are going to make as written, I recommend draining the filling in a colander prior to putting in the wrappers. The dipping sauce was good as written.