Wrapping egg rolls is easy to do and the directions are often on the wrapper packages (or you can google). Look in the produce section for the wrappers. We baked ours for less fat and less fuss.
1 ½ lbs shelled shrimp, cooked, chopped
1 16 oz package tri-color slaw
½ cup teriyaki sauce
1 teaspoon salt
2 teaspoons garlic powder
1 package 20 egg roll wrappers
Cooking oil spray
Chop any big pieces in slaw package.
Heat skillet over medium-high.
Spray skillet generously with cooking oil.
Add slaw mix and stir, cooking until soft (10-12 minutes).
Add teriyaki sauce and cook until sauce mostly absorbed.
Add shrimp and stir, cooking until shrimp are done.
Strain if necessary so that mixture is not soggy for wrappers.
Spray a cookie sheet with oil.
Roll egg rolls using approx 2 heaping tablespoons of mixture per roll.
Place the egg rolls on the cookie sheet and spray tops with oil.
Cook at 400 degrees for 10 minutes.
Turn over and cook for 4-5 minutes longer or until desired crispness.
Serve with a sauce of your choice.
Makes 20
1 ½ lbs shelled shrimp, cooked, chopped
1 16 oz package tri-color slaw
½ cup teriyaki sauce
1 teaspoon salt
2 teaspoons garlic powder
1 package 20 egg roll wrappers
Cooking oil spray
Chop any big pieces in slaw package.
Heat skillet over medium-high.
Spray skillet generously with cooking oil.
Add slaw mix and stir, cooking until soft (10-12 minutes).
Add teriyaki sauce and cook until sauce mostly absorbed.
Add shrimp and stir, cooking until shrimp are done.
Strain if necessary so that mixture is not soggy for wrappers.
Spray a cookie sheet with oil.
Roll egg rolls using approx 2 heaping tablespoons of mixture per roll.
Place the egg rolls on the cookie sheet and spray tops with oil.
Cook at 400 degrees for 10 minutes.
Turn over and cook for 4-5 minutes longer or until desired crispness.
Serve with a sauce of your choice.
Makes 20
RSS Feed
