Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and chopped into 1/2-inch pieces
  • 4 cups shredded coleslaw mix (cabbage and carrots)
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, thinly sliced
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 12 large egg roll wrappers
  • 1 tbsp cornstarch
  • 2 tbsp warm water
  • 1 quart peanut oil for frying

Instructions:

  1. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the chopped shrimp and sear for 90 seconds until pink and opaque. Remove shrimp and set aside.
  2. In the same pan, sauté the garlic, ginger, and coleslaw mix for 2-3 minutes until the cabbage begins to soften.
  3. Stir in the oyster sauce, soy sauce, and white pepper. Return the shrimp to the pan and toss to combine.
  4. Transfer the mixture to a fine-mesh strainer or colander set over a bowl. Let it drain and cool for at least 10 minutes to remove excess moisture.
  5. Mix 1 tablespoon of cornstarch with 2 tablespoons of warm water to create a slurry glue.
  6. Place an egg roll wrapper in a diamond shape. Place 3 tablespoons of filling in the center. Fold the bottom corner up, tuck in the sides, and roll tightly. Seal the top edge with the cornstarch slurry.
  7. Heat oil to 350°F (175°C). Fry egg rolls in batches for 3-5 minutes until golden brown and bubbly. Drain on a wire cooling rack.