Pan-Fried Egg Rolls

I couldn't find egg roll wrapper, so I used fresh roll wrappers instead, which worked well...but you have to keep the heat low while you fry them, otherwise the violent boiling breaks the wrappers apart.
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1988543

Yield: 12 servings (serving size: 1 egg roll and 1 1/2 teaspoons sauce)
Ingredients
* 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
Preparation
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.
Nutritional Information
Calories: 103
Fat: 4g (sat 0.7g,mono 1.7g,poly 1.3g)
Protein: 7.9g
Carbohydrate: 8.7g
Fiber: 0.7g
Cholesterol: 48mg
Iron: 1.3mg
Sodium: 207mg
Calcium: 23mg