Shrimp Egg Rolls

Prepare the Filling: Heat sesame oil in a large skillet or wok over medium heat. Add minced ginger and garlic; cook until fragrant, about 1 minute. Stir in shredded cabbage, drained bean sprouts, and oyster sauce; sauté until the vegetables begin to soften and turn translucent, approximately 5 minutes. Add cooked shrimp and soy sauce, stir well, and remove from heat. Allow the filling to cool completely before assembling the egg rolls. (Time: ~10 minutes)

Heat the Oil: Pour 2 inches of oil into a deep skillet or pot. Heat the oil over medium-high heat until it reaches 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature for optimal frying. (Time: ~5-7 minutes)

Assemble the Egg Rolls: Place an egg roll wrapper on a clean, dry work surface. Spoon about 1 generous tablespoon of the cooled shrimp filling onto the center of the wrapper. Pull the bottom corner of the wrapper over the filling, then fold in both sides towards the center. Moisten the edges of the wrapper with water to help seal. Roll the egg roll tightly, pressing gently to secure the filling. Repeat until all egg rolls are assembled. Ensure the work surface remains dry to prevent wrappers from sticking. (Time: ~20 minutes)

Fry the Egg Rolls: Carefully place several egg rolls into the hot oil, ensuring not to overcrowd the pan. Fry until the wrappers are golden brown and crispy, approximately 5 to 7 minutes, turning occasionally to ensure even cooking. (Time: ~5-7 minutes per batch)

Drain and Cool: Transfer the fried egg rolls to a plate lined with paper towels to drain excess oil. (Time: ~2 minutes per batch)

Prepare the Dipping Sauce: In a small bowl, combine duck sauce, oyster sauce, and soy sauce. Stir until well combined. Adjust the ratios to your taste preferences for a sweeter or saltier sauce. (Time: ~2 minutes)

Serve: Serve the hot, crispy shrimp egg rolls immediately with the prepared dipping sauce. Garnish with sesame seeds or chopped green onions for added visual appeal and flavor.