For the Dipping sauce
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1/4 cup minced scallions (top and bottom)
- 1 tablespoon minced garlic
- 3 tablespoons sugar
- 1/4 cup toasted sesame seeds (toast white sesame seeds in dry pan over medium heat until browned)
- 2 tablespoon oyster sauce
- 2 tablespoons red curry paste
- 1 teaspoon fresh grated ginger
For the Eggrolls
- 1 pound marinated bulgogi beef (see here for marinade)
- 8 ounces raw shelled and deveined shrimp
- 1 pound shredded Napa cabbage
- 2 teaspoons grated fresh ginger
- 3 tablespoons scallions chopped, tops and bottoms
- 4 tablespoons soy sauce
- 1 tablespoon sherry
- 2 teaspoons sesame oil
- 1/2 teaspoon white pepper
- Pinch of Kosher or sea salt
- 2 teaspoons red curry paste (available in many supermarkets)
- 18 square eggroll wraps
- Oil for frying