Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
6
Yield:
12 egg rolls
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Filling:
Special Sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Ground pork, beef, or chicken can be substituted for the shrimp.

Editor's Note:

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

256 calories; protein 11.4g; carbohydrates 32.3g; fat 9.3g; cholesterol 75.2mg; sodium 714.5mg. Full Nutrition
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