shrimp egg roll
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients 4 cups (about 1/2 of a 12-oz. bag) dry coleslaw mix4 oz. cooked and chopped ready-to-eat shrimp1/2 cup canned sliced water chestnuts, drained, cut into strips1/4 cup bean sprouts, chopped2 scallions, chopped1 stalk celery, thinly sliced widthwise2 tbsp. reduced-sodium/lite soy sauce1 tsp. crushed garlic1/4 tsp. ground ginger1/8 tsp. saltDash black pepper6 large square egg roll wrappers (stocked with the refrigerated Asian items in the supermarket)Optional: sweet & sour sauceDirectionsPreheat oven to 375 degrees. Spray a large baking sheet with nonstick spray. Put slaw mix in a large microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 minutes, or until slaw has softened. Drain excess water. Add all remaining ingredients except wrappers and optional sauce. Mix well. For added flavor intensity, cover and refrigerate for 20 minutes (optional). Place an egg roll wrapper on a clean, dry surface. Evenly distribute 1/6th of slaw mixture (about 1/2 cup) in a row a little below the center of the wrapper. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep the mixture from falling out the sides. Roll the wrapper up around the mixture and continue to the top. Seal with a dab of water. Place on the baking sheet, and repeat with remaining wrappers. Spray egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes. If you like, dip 'em in sweet & sour sauce!
Preheat oven to 375 degrees. Spray a large baking sheet with nonstick spray.
Put slaw mix in a large microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 minutes, or until slaw has softened.
Drain excess water. Add all remaining ingredients except wrappers and optional sauce. Mix well. For added flavor intensity, cover and refrigerate for 20 minutes (optional).
Place an egg roll wrapper on a clean, dry surface. Evenly distribute 1/6th of slaw mixture (about 1/2 cup) in a row a little below the center of the wrapper. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep the mixture from falling out the sides. Roll the wrapper up around the mixture and continue to the top. Seal with a dab of water. Place on the baking sheet, and repeat with remaining wrappers.
Spray egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes. If you like, dip 'em in sweet & sour sauce!
Serving Size: 2 egg rolls
Number of Servings: 1
Recipe submitted by SparkPeople user FAITHRUI1.
Put slaw mix in a large microwave-safe bowl with 2 tablespoons water. Cover and microwave for 2 minutes, or until slaw has softened.
Drain excess water. Add all remaining ingredients except wrappers and optional sauce. Mix well. For added flavor intensity, cover and refrigerate for 20 minutes (optional).
Place an egg roll wrapper on a clean, dry surface. Evenly distribute 1/6th of slaw mixture (about 1/2 cup) in a row a little below the center of the wrapper. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides about 3/4 inch toward the middle, to keep the mixture from falling out the sides. Roll the wrapper up around the mixture and continue to the top. Seal with a dab of water. Place on the baking sheet, and repeat with remaining wrappers.
Spray egg rolls with nonstick spray. Bake until golden brown, 25 - 30 minutes. If you like, dip 'em in sweet & sour sauce!
Serving Size: 2 egg rolls
Number of Servings: 1
Recipe submitted by SparkPeople user FAITHRUI1.
Nutritional Info Amount Per Serving
- Calories: 22.3
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 16.0 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 2.0 g
- Protein: 1.3 g
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