Classic Shrimp Egg Rolls With Homemade Duck Sauce Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
10 egg rolls
Ingredients
  • 1 cup peach preserves
  • ¼ cup granulated sugar
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon soy sauce
  • 1/4 cup salt pork
  • 1 teaspoon sesame oil
  • ¾ pounds raw shrimp
  • 2 cloves garlic
  • 2 cups coleslaw mix
  • 1 scallion, sliced
  • 2 teaspoons soy sauce
  • ½ teaspoon ground ginger
  • 1 egg
  • 10 egg roll wrappers
  • Vegetable oil, for frying
Directions
  1. To make the duck sauce, add peach preserves, sugar, vinegar, and soy sauce to a saucepan.
  2. Cook over medium-high heat for 5 minutes, or until thickened and bubbly. Set aside to cool.
  3. Place a large pan over medium-high heat.
  4. Once hot, add the salt pork and cook until the fat has rendered. Drain the fat, keeping the pork in the pan.
  5. Add sesame oil and shrimp. Reduce heat to medium and cook until shrimp start to become translucent, about 2 minutes.
  6. Add coleslaw mix, sliced scallions, soy sauce, and ground ginger and cook until the cabbage is softened, about 2 minutes.
  7. Remove the mixture from heat, drain off the excess liquid, and whisk in the egg to combine.
  8. Add about 1/4 cup filling to the center of an egg roll wrapper.
  9. Fold the two side corners over the filling.
  10. Tightly roll the wrapper over the filling from the bottom to the top, brushing the corners with water, as needed, to seal. Repeat with the remaining wrappers and filling. (You should have enough for 10 egg rolls.)
  11. Meanwhile, heat the vegetable oil in a large pot to 325 F.
  12. Fry the egg rolls, working in batches as needed, until golden brown, about 5 minutes.
  13. Drain on a paper towel-lined plate.
  14. Serve the fried egg rolls with the duck sauce.