Baked Shrimp Egg Rolls
Crispy baked egg rolls filled with savory shrimp!
Prep Time 15 minutes
Cook Time 39 minutes
Total Time 54 minutes
Servings 12 egg rolls
- 1 tablespoon olive oil, plus more for brushing
- 1/4 head green cabbage, thinly sliced
- 1 small yellow onion, diced
- 1 carrot, diced
- 1 clove garlic, minced
- 1 teaspoon ginger paste
- 1 scallion, thinly sliced
- 1 cup finely chopped cooked shrimp
- 1 tablespoon low sodium soy sauce or tamari
- Coarse kosher salt and freshly ground black pepper
- 12 egg roll wrappers
Preheat the oven to 400ºF. Lightly spray a baking sheet with cooking spray.
In a large pan, heat olive oil over medium heat. Once hot, add the cabbage, onion, and carrot and cook until softened and translucent, about 7 minutes. Add the garlic, ginger, scallion, shrimp and soy sauce. Cook another 2 minutes and remove from the heat. Season with salt and pepper to taste.
To assemble the egg rolls, lay one egg roll wrapper out in front of you in a diamond shape. Spoon about one tablespoon into the center of the wrapper. Fold up the bottom corner, tucking it in tightly around the filling, then fold in the sides. With your finger, dab a small amount of water on the top corner of the wrapper and roll the whole thing up to seal. Place egg rolls seam side down on the prepared baking sheet. Spray or lightly brush the egg rolls with olive oil.
Bake egg rolls in the oven for 30 minutes or until crispy and beginning to brown.
Calories: 71kcal | Carbohydrates: 10g | Protein: 4g | Fat: 1g | Cholesterol: 28mg | Sodium: 248mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 880IU | Vitamin C: 8.6mg | Calcium: 33mg | Iron: 0.8mg