Instructions

1. Combine 3 Tbsp chili sauce with bean sprouts; toss to coat.
2. One egg roll wrapper at a time (cover the remaining to keep from drying out), place wrapper on work surface with one corner pointing towards you.
3. Spoon 2 Tbsp bean sprouts in the center with 2 shrimp and 1 1/2 tsp cilantro .
4. Fold lower edge over the center, bring in the sides, moisten the top corner of wrapper with water; roll up jelly roll style.
5. Place seam side down on a baking sheet. Repeat with additional wrappers.
6. Heat 2 Tbsp of oil in a large skillet over medium high heat.
7. Add 6 egg rolls, seam side down, cook 7 minutes turning occasionally.
8. Place on wire rack.
9. Repeat with remaining egg rolls.
10. Sweet Chili Sauce
11. Combine remaining ingredients; 1 Tbsp chili sauce, 1 Tbsp vinegar, 2 tsp soy sauce, 1/4 tsp ginger, 1/8 tsp black pepper.
12. Mix.
13. Serve with egg rolls.