Instructions

• Cook the 1.5 ounces vermicelli noodles according to the package directions. Drain, rinse under cold water, drain again, and toss with a little sesame oil to keep the noodles from sticking. Set aside.
• Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
• Add the 2 cups shredded green cabbage, 1 cup shredded carrots, and ½ cup chopped green onions to the skillet. Sauté, stirring occasionally, until the vegetables are tender, about 5 minutes.
• Add 1 tablespoon minced garlic, 1 teaspoon grated ginger, 1 tablespoon oyster sauce, 1 tablespoon soy sauce, the ½ pound peeled and deveined shrimp, and salt and pepper to taste. Cook, stirring, until the shrimp turn pink and are cooked through (about 3–4 minutes). If your shrimp are large, you may cut them into bite-size pieces before or during cooking.
• Remove the skillet from the heat. Transfer the shrimp and vegetable mixture to a bowl and let it cool slightly so it is easier to handle.
• Prepare a rolling station: place egg roll wrappers in a single layer, set a small bowl of water nearby for sealing, and arrange the shrimp-vegetable filling and the vermicelli noodles within reach.
• Working one wrapper at a time, place a wrapper on the work surface with a corner facing you. Put a portion of the shrimp and vegetable filling and a small amount of the vermicelli noodles onto the lower third of the wrapper, leaving space at the edges.
• Fold the bottom corner up over the filling, fold both side corners in toward the center, then continue rolling the wrapper away from you to enclose the filling. Moisten the top corner edge with a little water to seal the roll. Repeat until all wrappers are filled.
• In a large skillet, heat additional sesame oil over medium-high heat until hot and shimmering (enough to shallow-fry the rolls). Fry the egg rolls in batches, leaving space between them so they cook evenly. Turn occasionally and cook until all sides are golden brown, about 3–4 minutes per batch.
• Remove fried egg rolls to a paper towel–lined plate to drain and cool slightly before serving.