Monday, March 14, 2011

Baked Shrimp Egg Rolls


I love all kinds of egg rolls; chicken, veggie, turkey, I even made them with a fish. However, today I wanted shrimp egg roll. It is juice inside and so crunchy on the outside. I call this real comfort food with healthy twist! I had to make triple of these because they were so good..talk about over-eating, but at least kids were able to have some veggies, right?:))

You will need:
  • 2 cups of Cocktail (smallest) prepared Shrimps
  • ½ cup shredded cabbage
  • ½-cup shredded carrot
  • few drops of lemon juice
  • ½-teaspoon garlic and onion powder
  • Salt and pepper to taste
  • Pinch of Cayenne pepper
  • 6 eggroll wrappers/skins
  • Sweet n' Sour Sauce for dipping sauce
Directions:
  1. Preheat oven to 350 F. 
  2. Spray a baking sheet with cooking spray.
  3. Place all ingredients except egg roll wrappers in a large mixing bowl. 
  4. Stir together until well combined. 
  5. Lay an egg roll skin on a flat surface so that it makes a diamond shape in front of you.
  6. Put about 3 Tbs. of the filling into the middle of the wrapper.
  7. Fold in the two sides and the bottom, envelope-style, as directed on the egg roll wrapper package, use water on the end to kind of glue them together. 
  8. Roll up the remaining side.
  9. Place on prepared baking sheet, seam side down. 
  10. Repeat with remaining egg roll wrappers and filling. Brush sesame oil or any oil that you have on hand all over each egg rolls. 
  11. Bake about 20 minutes or until golden brown.
I serve it with  Sweet 'n Sour Sauce which is beautiful combo of flavors all together.

  • You can also saute/stir fry veggies and shrimps before filling the egg-rolls.

I hope you will enjoy this light and delicious meal


P.S. 
DUE TO THE IMAGE LOSS TWO YEARS AGO ALL MY PHOTOS ARE GONE FROM THIS PERIOD. I HOPE YOU UNDERSTAND. 
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Similar recipe but open egg rolls you can find HERE

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