Ingredients:

  • 1 lb raw shrimp, peeled, deveined, and chopped into 1/2-inch pieces
  • 14 oz shredded coleslaw mix
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon toasted sesame oil
  • 0.5 teaspoon white pepper
  • 12 large egg roll wrappers
  • 1 large egg
  • 1 tablespoon water
  • 1 quart vegetable oil

Instructions:

  1. Heat 1 tablespoon of oil in a wok over high heat. Add chopped shrimp and cook for 60 seconds until just pink. Remove shrimp and set aside.
  2. In the same pan, sauté the coleslaw mix, garlic, and ginger for 2–3 minutes until slightly wilted but still crisp.
  3. Stir the cooked shrimp back into the pan along with soy sauce, oyster sauce, sesame oil, and white pepper. Mix well.
  4. Transfer the mixture to a colander set over a bowl. Let the filling drain and cool for at least 10 minutes to prevent the wrappers from getting soggy.
  5. Beat the egg with 1 tablespoon of water to create an egg wash. Lay a wrapper in a diamond shape and place 3 tablespoons of filling in the lower center.
  6. Fold the bottom corner over the filling, tucking snugly. Fold in the side corners like an envelope. Brush the top corner with egg wash and roll tightly upward, ensuring no air pockets remain.
  7. Heat 2 inches of oil in a heavy-bottomed pot to 350°F (175°C). Fry rolls in batches of 3–4 for 3–5 minutes, turning occasionally, until deep mahogany brown and bubbly.
  8. Remove rolls and place on a wire cooling rack to maintain crispness while cooling.