BAKED CHINESE EGG ROLLS RECIPES

Name: Shrimp Egg Rollsu00A0
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 tablespoon toasted sesame oil; 1 teaspoon grated ginger; 3 garlic cloves (minced); 2 large scallions (chopped); 3 cups chopped green cabbage; 1/2 cups shredded carrots; 2 tablespoons reduced sodium soy sauce; 1/2 tablespoon unseasoned rice vinegar; 1/2 pound large peeled raw shrimp (chopped); 6 egg roll wrappers; Olive oil spray; Sweet chili sauce, duck sauce or spicy mustard ( for dipping (optional))

SHRIMP EGG ROLLS (AIR FRYER OR BAKED) - SKINNYTASTE

Shrimp Egg Rolls (Air Fryer or Baked) - Skinnytaste image

Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked!

Provided by Gina

Categories Appetizer Dinner Lunch

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 12

Ingredients

1 tablespoon toasted sesame oil
1 teaspoon grated ginger
3 garlic cloves (minced)
2 large scallions (chopped)
3 cups chopped green cabbage
1/2 cups shredded carrots
2 tablespoons reduced sodium soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 pound large peeled raw shrimp (chopped)
6 egg roll wrappers
Olive oil spray
Sweet chili sauce, duck sauce or spicy mustard ( for dipping (optional))

Steps:

In a large skillet, heat sesame oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, soy sauce and vinegar.
Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
Spray all sides of the egg rolls with oil using your fingers to evenly coat.
In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
Serve immediately, with dipping sauce on the side, if desired.
To make this in the oven

Nutrition Facts : ServingSize 1 egg roll, Calories 137 kcal, CarbohydrateContent 16 g, ProteinContent 11 g, FatContent 3 g, SaturatedFatContent 0.5 g, SodiumContent 414 mg, FiberContent 1 g, SugarContent 1.5 g

CRISPY OVEN BAKED EGG ROLLS - THE LEMON BOWL®

Crispy Oven Baked Egg Rolls - The Lemon Bowl® image

These healthy and delicious homemade baked egg rolls are filled with a fragrant mixture of pork and vegetables then baked until crispy.

Provided by Liz DellaCroce

Categories Appetizer Snack

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 16

Number Of Ingredients 19

Ingredients

1 pound ground pork
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup onion (minced)
2 cloves garlic (minced)
2 teaspoons chili paste (such as Sambal Oelek, optional)
2 tablespoons ginger (minced)
1 cup cabbage (shredded)
1 cup carrot (grated)
1 tablespoon soy sauce
1 tablespoon Nakano Natural Rice Vinegar
16 egg roll wrappers
2 tablespoons butter (melted)
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons Nakano Natural Rice Vinegar
1 teaspoon chili paste (optional )
2 tablespoons scallions (minced)

Steps:

Pre-heat oven to 425 degrees and line a baking sheet with foil. Spray with cooking spray and set aside.
Heat a large skillet over medium-high heat and spray with cooking spray. Cook ground pork until browned, about 7-9 minutes. Stir in salt, pepper, onion, garlic, chili paste and ginger; cook additional 2-3 minutes.
Add grated cabbage and carrots to the mixture, along with soy sauce and rice vinegar. Cook an additional 3 minutes. Remove from heat and allow the mixture to cook slightly for about 10 minutes.
While the mixture is cooling, prepare soy dipping sauce by whisking together all ingredients in a small bowl; set aside.
To assemble, lay egg roll wrapper on a clean surface and place 1/4 cup of the filling in the center of the wrapper. Brush water along all four borders of the wrapper then begin rolling like a burrito: start with the bottom and fold over the meat mixture then fold the right and left sides over before finishing to roll tightly.
Place on the baking sheet, seam side down and repeat until all wrappers are filled. Brush each with melted butter.
Bake until golden brown and crispy, about 15-20 minutes, rotating the pan once halfway through. Serve with dipping sauce.

Nutrition Facts : ServingSize 1 egg roll, Calories 141 kcal, CarbohydrateContent 10 g, ProteinContent 6 g, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 25 mg, SodiumContent 443 mg, SugarContent 1 g

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