Wednesday, May 29, 2013

Baked Shrimp Egg Rolls

I have been writing this blog for quite some time now so I feel like I can be honest with you, no, baked egg rolls are not as good as their deliciously sinful fried counterparts and I am sad to say they probably never will be...
BUT these are pretty darn close!
These babies are packed full of flavor and if you're not a shrimp person, you could easily sub out chicken or pork if you so desire. Baking these bad boys at a high temperature and coating the roll in the egg wash mix gives it that oh so crave-able crunch you are looking for followed up with a mouth full of ginger/sesame steamed cabbage and lime garlic shrimp, forget appetizer, I'm having these for a meal!

Baked Shrimp Egg Rolls

makes around 12 rolls

1/2 of a large cabbage head, finely shredded
3/4 cup shredded carrots
1/4 tsp salt
1/4 tsp pepper
3 TBS soy sauce
1 TBS olive oil
1 TBS lime infused oil
1/2 pound raw shrimp, peeled and deveined, cut into 1/2inch pieces
1 tsp garlic, minced
1 tsp ground ginger
1 TBS sesame oil
1 package of egg roll wrappers such as these
1 egg, beaten (for egg wash)


1.Preheat oven to 425 degrees F and line a baking sheet with tin foil.

2.Heat 1 TBS olive oil in pan and saute shredded cabbage, carrots, salt and pepper for about 5 min. until slightly wilted.

3.Add soy sauce, ginger, and sesame oil and stir to combine. Cover and let steam on med-low heat for about 10 min. stirring occasionally. Meanwhile, take a separate saute pan and heat 1 tsp lime infused oil with 1 tsp garlic and saute the shrimp just until lightly pink in color (about 4 min). Remove cabbage mixture from heat and cool slightly before rolling.

4.Prepare egg wash by whipping up the egg in a bowl with about a TBS of water. Following the guide below, take each egg roll wrapper and egg wash the outer border, taking a bit of the cooled cabbage mix and three shrimp pieces (you can just mix in the shrimp with the cabbage mix if you want, I just like to make sure that every roll has at least three shrimp) tightly roll up the wrapper, making sure each of the corners are tucked in.

5.Place each roll on lined baking sheet and brush entire roll with egg wash. Bake for about 12 min or until brown and crispy. Serve with spicy chili sauce or duck sauce.

No comments :

Post a Comment

I'd love to hear from you!