Deep-Fried Shrimp Egg Rolls

Preheat a skillet over medium heat, and pour in sesame oil to coat the bottom. Introduce sliced ginger and minced garlic into the skillet, allowing them to infuse their aroma for approximately one minute. Next, add shredded cabbage, bean sprouts, and a drizzle of oyster sauce; stir until the vegetables begin to soften, taking around five minutes. Introduce cooked shrimp and a splash of soy sauce; stir gently, then remove the skillet from heat. Allow the filling to cool sufficiently for handling.

Heat a substantial amount of oil in a deep skillet, reaching a scorching temperature of 350 degrees F (175 degrees C). Meanwhile, prepare the egg roll wrappers on a clean, dry surface. Spoon about 1 tablespoon of the prepared filling onto the center of each wrapper. Begin to fold the bottom left corner over the filling, followed by the two sides, moistening the edges with water as you progress; finally, roll tightly to seal. Repeat this process several times, wiping the work surface clean between each roll.

Carefully place a few egg rolls into the hot oil, allowing them to cook until their wrappers turn golden brown, taking around five to seven minutes. Transfer the cooked egg rolls to a paper towel-lined plate to drain excess oil while you prepare and cook the remaining egg rolls.

Meanwhile, combine duck sauce, oyster sauce, and soy sauce in a bowl; stir until well combined. Serve the savory sauce alongside the egg rolls.