Pan-Fried Egg Rolls

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 12 8-inch egg roll wrappers ()
• 12 ounces bean sprouts fresh chopped
• 6 tablespoons cilantro leaves fresh chopped
• 0.3 teaspoon ginger fresh grated peeled
• 13 ounces shrimp split deveined cooked peeled
• 2 teaspoons soy sauce 
• 0.3 cup vegetable oil; peanut oil preferred 
• 1 tablespoon rice vinegar 
• 0.3 cup chilli sauce sweet divided

Equipment

• frying pan
• baking sheet
• wire rack

Directions

1. Combine 3 tablespoons chili sauce and bean sprouts, tossing well to coat.
2. Working with 1 egg roll wrapper at a time (cover remaining wrappers to prevent drying), place wrapper onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Spoon about 2 heaping tablespoons bean sprout mixture into center of wrapper; top with 2 shrimp halves and 1 1/2 teaspoons cilantro. Fold lower corner of wrapper over filling; fold in side corners. Moisten top corner of wrapper with water; roll up jelly-roll fashion.
3. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
4. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat.
5. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally.
6. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
7. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients.
8. Serve sauce with egg rolls.