Take control of your take out cravings by making one of your favorites at home. You’ll save tons of fat calories by baking instead of frying and you can customize the flavors to suit your tastes. Be sure to choose low sodium soy sauce and flavor sparingly with salt to control the sodium in the dish. Serve alongside brown rice and veggies to complete the take out experience.
Shrimp Baked Egg Rolls
1 tablespoon olive oil
1/4 head green cabbage, thinly sliced
1 small yellow onion, diced
1 carrot, diced
1 clove garlic, minced
1 teaspoon ginger paste
1 scallion, thinly sliced
1 cup finely chopped cooked shrimp
1 tablespoon low sodium soy sauce or tamari
Coarse kosher salt and freshly ground black pepper
12 egg roll wrappers
Preheat the oven to 400ºF. Lightly spray a baking sheet with cooking spray.
In a large pan, heat olive oil over medium heat. Once hot, add the cabbage, onion, and carrot and cook until softened and translucent, about 7 minutes. Add the garlic, ginger, scallion, shrimp and soy sauce. Cook another 2 minutes and remove from the heat. Season with salt and pepper to taste.
To assemble the egg rolls, lay one egg roll wrapper out in front of you in a diamond shape. Spoon about one tablespoon into the center of the wrapper. Fold up the bottom corner, tucking it in tightly around the filling, then fold in the sides. With your finger, dab a small amount of water on the top corner of the wrapper and roll the whole thing up to seal. Place egg rolls seam side down on the prepared baking sheet.
Bake egg rolls in the oven for 30 minutes or until crispy and beginning to brown.