Shrimp Rolls with Chile Sauce

2 Tbsp. canola oil, plus more for frying

1/4 cup minced red bell pepper

1/4 cup minced green cabbage

2 tsp. finely grated peeled fresh ginger

1 pound large shrimp—shelled, deveined and minced

4 scallions, finely chopped, plus thinly sliced for garnish

1 1/2 Tbsp. unseasoned rice vinegar

2 tsp. cornstarch

1/2 tsp. toasted sesame oil

1 large egg, beaten

12 sliced white sandwich bread, crusts removed

Sesame seeds, for garnish

Spicy Mustard Sauce(recipe follows) and Sambal oelek, for serving

Chinese hot mustard

Mayonnaise

Lime juice

Salt

In a large skillet, heat the canola oil until shimmering. Add the red bell pepper, cabbage and ginger and cook over moderate heat, stirring occasionally, until softened, 3 to 5 minutes. Add the shrimp and cook, stirring frequently, until just cooked through, about 3 minutes. Stir in the scallions, vinegar, cornstarch and sesame oil and cook for 1 minute. Scrape into a medium bowl and season generously with salt; let cool completely. Add the egg to the filling and mix well.

Using a rolling pin, flatten each slice of bread. Arrange the bread with the long sides facing you. Spoon heaping tablespoons of the filling on the lower half of the slices. Brush the edges with water and roll up the bread around the filling; press the seams and open ends to seal the rolls.

In a large, deep skillet, heat 1 inch of oil to 350°. Fry the rolls in batches without crowding, turning occasionally, until golden brown, 3 to 5 minutes per batch. Transfer the shrimp rolls to paper towels to drain, then serve with sambal oelek and Thai sweet chile sauce.

Mix together in a bowl.