Baked Shrimp Egg Rolls
Easy Baked Shrimp Egg Rolls. They make a perfect appetizer or snack! A healthy alternative to fried egg rolls but equally as satisfying!
- 1 tbsp vegetable oil
- 8 large shrimp diced
- 2 cups cabbage shredded
- 1 medium carrot shredded
- 1 garlic clove minced
- 1 tbsp soy sauce
- 1/2 tsp sriracha sauce
- A couple dashes of fish sauce
- 2 tbsp scallion diced
- 4 Egg roll wrappers
Preheat oven to 400 degrees. Meanwhile, in a skillet on medium heat add in 1 tbsp oil. Add shrimp and cook until firm and translucent about 2 to 3 minutes. Remove from pan and set aside. Add ½ tbsp oil to the pan the shrimp were cooked in. Add cabbage and carrots to the skillet and cook for 4 to 5 minutes or until tender. Add in garlic and cook for another minute. Add the cooked shrimp back into the pan with the vegetable mixture. Stir in soy sauce, sriracha, and fish sauce. Take of the heat and toss in scallions.
To assemble the egg rolls working with one egg roll wrapper at a time place 3/4 cup of the shrimp vegetable mixture in the front middle of the wrapper. Fold each side into the center and roll up. Make sure to wet the edges of the egg roll wrapper.
Place finished egg rolls on a baking sheet and cook for about 15 to 18 minutes in the oven until golden brown flipping halfway through. Serve egg rolls with your favorite dipping sauce and enjoy!