Рецепт Shrimp Egg Rolls
Shrimp Egg Rolls
Do these look like “baked” egg rolls to you? I think not, I will never fry an egg roll again after trying them this way. At first, I was afraid that baking them would leave them mushy and not browned, in which case I wouldn’t eat them. But I was wrong and this baked method is on par with any fried recipe out there and I’m sure that you could bake any fried recipe in this same way to cut on fat and calories..
Shrimp Egg Rolls
- Yield: 8 egg rolls
- Ingredients:
- 6 ounces dry coleslaw mix (1/2 bag)
- 1 cup cooked shrimp-chopped
- 1/2 cup sliced water chestnuts-drained and diced
- 2 green onions-chopped
- 2 tablespoons lite soy sauce
- 2 cloves garlic-minced
- 1/4 teaspoon ground ginger
- Dash black pepper
- 8 large egg roll wrappers
Directions:
Preheat oven to 375 degrees.
Put coleslaw mix in a large microwaveable bowl with 2 tablespoons water, cover, microwave for 2 minutes. Drain excess water. Add all of the other ingredients except the egg roll wrappers, mix well, set aside.
Prepare a baking sheet by spraying with non-stick cooking spray. Place and egg roll wrapper on a clean, dry surface and moisten all edges with a little water. Place 1/2 cup mixture in the middle on lower half of wrapper. Fold the ends of each wrapper about 3/4 inch towards the middle, to keep the mix from falling out of the ends. Then, roll the bottom of each wrapper up around the mix, continuing until you reach the top. Seal the edge with another dab of water. Transfer to baking sheet, with the seam side down. Repeat with all wrappers.
Spray the tops of the egg rolls with cooking spray. Bake for 15-20 minutes, or until they have browned and are cooked through.
Serve with sweet and sour sauce
Adapted from Hungry Girl, 2011