Categories: Main Dishes
Ingredients
- 6 large square egg roll wrappers (found in the refrigerated section of the supermarket with the other Asian items)
- 4 cups (about half of a 12-oz. bag) dry coleslaw mix
- One 6-oz. can (4 oz. drained) tiny shrimp, drained
- 1/2 cup canned water chestnuts, drained and sliced into strips
- 1/4 cup bean sprouts, chopped
- 2 scallions, chopped
- 1 stalk celery, thinly sliced widthwise
- 2 tbsp. light or low-sodium soy sauce
- 1 tsp. crushed garlic
- 1/4 tsp. ground ginger
- 1/8 tsp. salt
- dash pepper
Directions
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Preheat oven to 375 degrees.
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Place slaw mix in a microwave-safe bowl with 2 tbsp. of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray.
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Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
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Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up aroun d the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.
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Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.
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Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 – 30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!