STUFFED and baked shrimp egg rolls

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 101.4
  • Total Fat: 0.8 g
  • Cholesterol: 18.2 mg
  • Sodium: 523.4 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 5.3 g

View full nutritional breakdown of STUFFED and baked shrimp egg rolls calories by ingredient
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Introduction

these are baked not fried so they are way good for you, but still crispy and fried tasting! heehee! you can wrap em up and freeze them, and take them out and bake em witha little more olive oil spray ten minutes each side and they are just as fresh and crispy, OR they taste just as good microwaved with a little brown rice and you fave sauce! nice and low cal too! these are baked not fried so they are way good for you, but still crispy and fried tasting! heehee! you can wrap em up and freeze them, and take them out and bake em witha little more olive oil spray ten minutes each side and they are just as fresh and crispy, OR they taste just as good microwaved with a little brown rice and you fave sauce! nice and low cal too!
Number of Servings: 20

Ingredients

    a bag of thawed and deviened cooked shrimp. (i just bought the small bag of them.

    a half a green (or red) head of cabbage shredded

    about 3 and a half or more to taste shredded carrots

    a half a bell pepper cut tiny

    about 7 large mushrooms chopped tiny

    1 large onion finely diced( if its not really small you need to cook them first if you don't like crunchy onions! :) )

    a pack of the large eggroll, wonton wrappers

    raw ginger root, chopped fine, about 3 tsps worth or more to taste

    three cloves of garlic or more, mine were big so i only added three.

    1/2 cup of soy sauce- you can use less if you are worried about sodium or them being wet when you fill, but it wasn't a problem for me an added a ton of flavor!

    3 tsp brown sugar

    olive oil pam- to grease the bottom of the pans and to spray over top.

    baby spinach leaves ripped into tiny pieces...about on and a 1/4 cup.

Directions

- first you need to shred the cabbage, grate the carrots, cut the onions, mushrooms, pepper, garlic, and ginger. then shred up the baby spinach by hand. mix everything togeter in a big bowl except the garlic and ginger. You can save time by using cole slaw mix, and you can change it up by using different veggies, like broccoli, colli f., shallots, radishes, beets, olives, squash, tomatoes...whatever you love everything works in these so use something you like, but this combo really is a winner!

-then pinch the tails off of all your shrimp and chop it up into tiny peices and mixed in with the other veggies in the bowl

-then spray some olive oil spray and a squrit of soy sauce in a frying pan on low, and add in your garlic, ginger and 1 tsp of brown sugar! mix it up and slowly cool it until tender and until the ginger tastes more sweet than hot and bitter.

then dump that over the top of the veggies and mix it in really well.

-Add the rest of the soy sauce over the top of the veggies along with the remaining brown sugar. Stir it all up together until its well mixed. taste it if you like! this is where you can add pepper or other seasonings if you like!

-Then start to stuff your egg roll wrappers, its not really measured at this point! you need to OVER stuff them, they look like mini chimichangas rather than tiny little egg rolls! lol but my calories are based all the ingredients inside one pack of wrappers. if you want them restaurant size then you will need another pack of wrappers and that will change the calories, probably to a lot less. :)

-then preheat the oven to 350 degrees and spray a large cookie sheet with olive oil, place the rolls on it, they can be real close! and spray the tops of them with olive oil spray and back them for 20 minutes on one side, and 15 minutes on the other...sometimes a little longer to get them to your preferred crispiness!

Number of Servings: 20

Recipe submitted by SparkPeople user ARIESSPARROW.

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