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 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!
Egg Roll Wrappers
1/2 pound of fresh gulf shrimp, raw (you can use frozen as well)
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.