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Baked Shrimp & Chicken Egg Rolls

Ingredients

Scale
  • 2 Tbsp. olive oil
  • 1 (16 oz.) package of tri-color cole-slaw package
  • 1 (10 oz.) package of shredded carrots
  • 2 cans of bean sprouts – drained
  • 3/4 tsp. salt
  • 1 tsp. minced garlic
  • 1/2 tsp. of ginger paste
  • 1 tsp. soy sauce
  • 8 oz. of mini shrimp – peeled, cooked and deveined
  • 1 cup of cooked cubed chicken
  • Egg roll wrappers – about 40-50
  • Olive oil cooking spray

Other Suggested Equipment

  • Non stick aluminum foil
  • Dish of water
  • Tbsp. measuring spoon
  • Strainer

Sweet & Sour Sauce Bonus

  • 1 Tbsp. corn starch mixed with 1 Tbsp. water
  • 1/2 cup of brown sugar
  • 1/4 tsp. salt
  • 1/3 cup of apple cider vinegar
  • 23 Tbsp. of pineapple juice
  • 3 Tbsp. ketchup
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce

Instructions

  1. In a large, non-stick skillet, add the olive oil and heat over med/high heat
  2. Add the coleslaw mixture, carrots and bean sprouts
  3. Add the salt, garlic, ginger and soy sauce – Mix in
  4. Cook the vegetables down for about 10 minutes
  5. Add the chicken and shrimp and cook for an additional 1-2 minutes
  6. Drain the water and place the strainer over a plate to continue draining while you fill wrappers
  7. Preheat the oven to 375 degrees

To fill the wrappers

  1. Set the wrapper out on a work surface
  2. Add 2 Tblsp. of egg roll filling to the length of the wrapper leaving some space on the edges for folding
  3. Fold the 2 sides over the mixture and roll the egg roll up
  4. Seal the ends with water *you can use a clean paint brush or basting brush to spread the water on the edge of the egg roll wrapper
  5. Spray oil spray on the bottom of the egg roll and set it down on your foil lined pan
  6. Spray the top of the egg roll with the oil spray
  7. Repeat that process about 40 more times – (you’ll be an expert!)
  8. Bake at 375 degrees for about 20 minutes or until the outside of the wrappers are golden brown (oven times may vary)

Enjoy with your favorite sauce or

  1. Mix the sweet and sour sauce ingredients into a sauce pan, and boil until thick

Notes

  • You can double sauce ingredients
  • Storing – you can freeze baked egg rolls. To reheat, warm oven to 350 degrees. Heat for 20 minutes

Nutrition