Shrimp Egg Rolls are not just for your appetizer menu anymore! These healthy fresh baked envelopes of yummy goodness are super easy to make, healthier than the restaurant or frozen type eggroll, and are great paired with this delicious 30 minute Wonton Soup, a salad, or fried rice for a light lunch or dinner!!
Making Shrimp Egg Rolls at home
Cooking Asian fare is pretty easy and truly worth the effort if you’re concerned with calorie, fat, and over all healthy meals for your family. To me, Asian food is probably the easiest to modify when trying to cook “good for you” food at home.
Fresh shrimp recipes don’t have to be expensive!
I’ve been wanting to make egg rolls for sometime. As luck would have it I just happened to be in the fish market and fresh caught gulf shrimp was $11 a pound! That’s a pretty good price for being 500 miles away from the gulf!
The rest of the ingredients were cheap as well, like already in my pantry cheap, so I was set up to make a yummy treat for a pretty good price, WINNER!
- 12 Egg Roll Wrappers – 1 point – 8 carbs
- 1/2 pound of fresh gulf shrimp, raw (you can use frozen as well) – 0 points
- 2 cups of broccoli slaw – 0 points
- 1/4 cup sliced onion – 0 points
- 2 cloves of garlic – grated or crushed and minced – 0 points
- 1 teaspoon sesame oil – 1 point
- 2 tablespoons of lite soy sauce – 4 points – 12 carbs
- 1/4 teaspoon ground ginger – 0 points
- 1 teaspoon ground curry – 0 points
- 1 tablespoon of each fresh lemongrass leaves and cilantro (if you have them, if not omit it) – 0 points
How To Make Shrimp Egg Rolls
- Shell, clean, de-vain the shrimp.
- Add a little sesame oil to a non-stick skillet, heat to medium.
- Toss shrimp with a little chopped up lemon grass and saute in oil until just pink…not completely cooked all the way. Note: lemon grass and garlic are straight from my backyard garden
- Toss the slaw, onion, garlic, sesame oil, coco aminos, ginger, curry, and lemon grass until everything is mixed together.
- Add back to heated non-stick skillet and stir fry until its kinda soft. Do not over cook.
- Mix shrimp back into slaw mixture in skillet or bowl and start wrapping.
Wrapping It Up
Wet fingers are a must!
Overloading could result in puncture wounds.
If this is your first time making egg rolls, don’t get discouraged if you go through a couple of wrapper before you don’t tear one.
Before you bake!
- Spray the baking sheet with oil (like Pam).
- Place egg rolls on sheet, seam side down and then spray the tops again with oil.
- Bake in a preheated 400 degree oven.
- Turning over after the top side is golden brown and crispy (takes about 15 minutes).
- Bake the second side an additional 10 mins or until brown.
- Make this really tasty sweet and spicy sauce I whipped up in 5 minutes with chili sauce, crushed garlic, mustard and maple syrup.
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More Appetizers From TCC👇
Curry Crunchy Chickpeas…very Weight Watcher Friendly
Curry and Dill Deviled Eggs…WW friendly and perfect for BBQ season!
Weight Watcher Hummus…so good and zero points!
Baked Shrimp Curry Eggrolls
- 10 eggroll wrappers
- 1/2 pound raw shrimp
- 2 cups broccoli slaw
- 1/4 cup onion sliced
- 3 cloves fresh garlic grated or chopped
- 1 tsp sesame oil
- 1 tsp sesame or olive oil
- 1/4 tsp ground ginger
- 1 tsp curry or to taste
- 1 tbsp lemon grass chopped fine
- cilantro to taste
- stir fry cleaned and chopped shrimp w/ 1 tsp sesame oil & spray oil in the skillet or wok. Add some lemon grass to skillet while cooking. Cook until shrimp just turning pink. Remove from pan
- toss remaining ingredients except cilantro and stir fry in same skillet as shrimp until just starting to wilt (does not take long). Take off heat.
- Mix shrimp, slaw mixture, curry, ginger, and cilantro. Make sure everything is mixed just together.
- Put about 10th of mixture on just below center of eggroll wrapper and fold over like pictured above. Recipe should make 10 eggrolls.
- Bake at 400O
- First side should take about 15 mins or until golden brown and crispy. Turn and cook about 10 mins on second side.
- Serve with your favorite sauce or mix up Chili Sauce, Mustard, Soy Sauce and Maple Syrup all to taste. I use 1 Tbsp of Chili Sauce, 1 tsp mustard and soy sauce and maple syrup to taste (can omit if you don’t like sweet sauce) Sauce is 0 WW points without maple syrup.