Easy Shrimp Egg Rolls inspired by my favorite Chinese take-out only healthier, loaded with shrimp in every bite. Air fryer or baked! Point two
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))
Instructions
- 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
- Preheat oven to 425F, then stuff and bake until golden on both sides, 15 to 20 minutes.
Nutrition
Serving: 1egg roll, Calories: 137kcal, Carbohydrates: 16g, Protein: 11g, Fat: 3g, Saturated Fat: 0.5g, Sodium: 414mg, Fiber: 1g, Sugar: 1.5g
– WW Points: 2