Shrimp Egg Rolls

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.