Pan-Fried Egg Rolls

• 1/4 cup sweet chili sauce, divided
• 12 ounces fresh bean sprouts, chopped
• 12 (8-inch) egg roll wrappers
• 12 cooked jumbo shrimp, peeled, deveined, and split in half lengthwise (about 13 ounces)
• 6 tablespoons chopped fresh cilantro
• 1/4 cup peanut oil
• 1 tablespoon rice vinegar
• 2 teaspoons less-sodium soy sauce
• 1/4 teaspoon grated peeled fresh ginger
• 1/8 teaspoon freshly ground black pepper

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. Place egg roll, seam side down, on a baking sheet. Repeat procedure with remaining wrappers, bean sprout mixture, shrimp, and cilantro.
3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 6 egg rolls, seam side down; cook 7 minutes or until golden, turning occasionally. Place on a wire rack. Repeat procedure with remaining 2 tablespoons oil and 6 egg rolls.
4. Combine remaining 1 tablespoon chili sauce, vinegar, and remaining ingredients. Serve sauce with egg rolls.

sweet chili sauce, bean sprouts, egg roll wrappers, shrimp, fresh cilantro, peanut oil, rice vinegar, soy sauce, fresh ginger, freshly ground black pepper

Taken from www.myrecipes.com/recipe/pan-fried-egg-rolls (may not work)