Cook the vermicelli according to the package directions, rinse under cold water, and lightly toss in a little sesame oil to keep them from sticking together. Set aside.

In a large skillet heat the sesame oil over medium-high heat. To the skillet add the cabbage, carrots, and green onions. Saute the vegetables until they become tender, about 5 minutes.

Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through.

Remove the shrimp and vegetable filling from the heat and set aside. Meanwhile, prepare your rolling station.

Prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.

Working one at a time, place a wrapper with a corner facing you. Place some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.

Roll the corner up over the filling, fold the sides in, and continue rolling the wrapper the rest of the way using a little water on the edge of the wrapper to seal it closed.

While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.

Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes, until golden brown.

Remove the fried egg rolls from the pan, and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.