First of all, I just want to say I am in love. I’m in love and I don’t care who knows it. (Elf…anyone? anyone?) But seriously. I have always loved anything Asian inspired or themed, and egg rolls are always rating up high on my list because they are stuffed full of yummy goodness, but also because they are deep fried. Wontons rate high for the same reason even if I hate the consequences of deep fried.
One amazing thing about these particular egg rolls is they are great baked or fried!!! These egg rolls are a bit of a spin off the traditional as I use a broccoli slaw instead of cabbage, and I sauté the broccoli slaw in butter with garlic, ginger, sesame oil, and honey to get a lovely added flavor. They are so good they don’t have to be fried, although you can if you want!
I remember in high school I used to eat I Can’t Believe It’s Not Butter!® over at my friend Jill’s house on toasted bagels. We loved the taste, but did not care back then about things like natural ingredients, etc. Luckily for me, I Can’t Believe It’s Not Butter!® has been recently reformulated to have simple, natural, non-GMO sourced ingredients, and of course the great flavor of butter with 40% fewer calories and 70% less saturated fat than actual butter.
I loved using it for sautéing the veggies and shrimp for these egg rolls. And I just loved the egg rolls in general.
But my love is deepened further by the simple fact that these egg rolls not only taste great, but are so easy to put together. I buy the broccoli slaw mix (i.e no chopping, shredding, or peeling), already cooked shrimp, and already made egg roll wrappers. The I Can’t Believe It’s Not Butter!® is soft right out of the fridge, so I didn’t have to wait for it. Basically the only thing I had to do was sauté the ingredients, and make the dipping sauce! With this busy season, convenience is so important. And these fit the bill!
And these are great for kids. I made a chicken version as well as the shrimp because I have one child who is not a fan of prawns. But everyone loved them and scarfed them down. They were the perfect after school snack. And I felt great about them because they are chock full of veggies, and the new I Can’t Believe It’s Not Butter!® is made from real, simple ingredients – 100% taste, 0% artificial preservatives. It is made with plant-based oils and are a source of both monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA.
I fried the first batch I made and we had them as an after school snack. Then I baked another batch and served them as dinner. The hardest thing about these is deciding whether to bake or fry!
Baked or Fried Shrimp and Veggie Egg Rolls
- 2 cups broccoli slaw mix
- 2 Tbs parsley chopped fine
- 2 Tbs I Can't Believe it's Not Butter!
- 1 1/2 Tbs minced garlic
- 1/2 tsp ground ginger
- 1/2 tsp sesame oil
- 1/2 Tbs honey
- 1 1/2 cups pre-cooked shrimp shelled, should have about 25 small shrimp
- 8 egg roll wrappers
- water to stick the egg roll together
- oil for frying or additional I can't believe it's not Butter! for baking
- 1 1/2 Tbs honey
- 2 Tbs soy sauce
- 1/2 Tbs sesame oil
- 1 tsp ginger
- 1/2 tsp sesame seeds
- If baking Preheat oven to 400 degrees, if frying, heat oil to 375 degrees
- In a big pan, Saute broccoli slaw, parsley, and minced garlic for 1-2 minutes in I Can't Believe it's Not Butter!
- Add in ginger, sesame oil and honey and saute for another minute
- Add in already cooked, shelled, shrimp and toss, then remove from heat
- Put about 2 Tbs of vegetable and shrimp mixture onto an egg roll wrapper
- Roll into an egg roll (the back of the package shows how to do this)
- To fry:
- Fry at 375 degrees until golden brown (2-3 minutes)
- To Bake:
- Brush with I can't believe it's not Butter! and put on sprayed baking tray
- Bake in preheated oven at 400 degrees for 10-12 minutes
- Mix dipping sauce ingredients together (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc)
- Serve hot egg rolls with dipping sauce
Pin to your Appetizer board:
This post and the photos have been updated since the original post from 2014. Recipe remains the same.