Baked or Fried Shrimp and Veggie Egg Rolls
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.
Servings: 8
Calories: 127kcal
Ingredients
- 2 cups broccoli slaw mix
- 2 Tbs parsley chopped fine
- 2 Tbs Butter (or sub 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 butter for baking
Dipping Sauce
- 1 1/2 Tbs honey
- 2 Tbs soy sauce
- 1/2 Tbs sesame oil
- 1 tsp ginger
- 1/2 tsp sesame seeds
Instructions
- 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 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)
Fry
- Heat oil in a shallow pan, until it reaches 375 degrees F. Fry at 375 degrees until golden brown (2-3 minutes)
Bake
- Brush with butter and put on sprayed baking tray
- Preheat oven to 400 degrees F.
- 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
Notes
Sub whatever protein you want. Chicken works great.
Nutrition
Calories: 127kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 69mg | Sodium: 546mg | Potassium: 142mg | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 29mg | Calcium: 58mg | Iron: 1.4mg