Shrimp Baked Egg Rolls

 

Truly Crispy Baked Egg Rolls

Video taken from the channel: Pinch and Swirl


 

How to make Shrimp Egg Rolls

Video taken from the channel: Tish’s Lifestyle


 

Chinese Restaurant Style Shrimp Egg Rolls Make Crispy Egg Rolls at HOME The Wolfe Pit

Video taken from the channel: TheWolfePit


 

Vegetable Egg Rolls Fried or Baked

Video taken from the channel: Home Cooking Adventure


 

Let’s Cook! Baked Egg Rolls

Video taken from the channel: BetterChoices


 

Shrimp Egg Rolls Recipe

Video taken from the channel: Sue and Gambo


 

Oven Baked Egg Rolls Recipe/How to Cook Shrimp Egg Rolls

Video taken from the channel: Headchefmom Kendall Lawrence


Ingredients ½ tablespoon sesame oil, or to taste 4 teaspoons minced fresh ginger 2 teaspoons minced garlic 4 cups shredded cabbage 1 (14 ounce) can bean sprouts, drained and rinsed 4 tablespoons oyster sauce ½ pound tiny cooked shrimp. Instructions. 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 To assemble the egg rolls, lay one egg roll wrapper out in. Directions: Heat vegetable oil in a large skillet or Dutch oven over medium high heat. In a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, Working one at a time, place shrimp mixture in the center of each wrapper.

Shrimp egg rolls are healthy before you start frying them in the oven. If you’re looking for a healthy shrimp egg roll you can bake them in the oven or even air fry them. I’ve air-fried egg rolls with success. They came out very crispy and almost as good as frying. In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly.

Stir in pepper and salt. Position egg roll wrappers with a long edge facing you. Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. DIRECTIONS First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes. Carefully transfer egg roll to the baking sheet.

Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.

Step 2 Pour beaten egg into. Chicken or Pork Egg Rolls: Substitute shredded cooked chicken or pork for the shrimp. To make in oven, heat oven to 400°F. Spray cookie sheet with cooking.

The Best Chinese Shrimp Egg Rolls Recipes on Yummly | Ginger Shrimp Egg Roll Skillet, Spicy Shrimp Egg Roll In A Bowl {paleo, Whole30}, Shrimp Egg Roll In A Bowl.

List of related literature:

To the yolk mixture in this recipe, you add 1 or 2 teaspoons of dried shrimp-purchased in small cellophane packages in Mexican or Asian markets—pulverized to breadcrumb texture, and 3 or 4 chopped peeled, boiled shrimp.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

Place the sticks of butter on top of the shrimp, sprinkle on the black pepper (it should be a thick layer, 1/16 to 1/8 inch deep).

“Provincetown Seafood Cookbook” by Howard Mitcham
from Provincetown Seafood Cookbook
by Howard Mitcham
Seven Stories Press, 2018

In same bowl, combine shrimp, garlic, next 3 ingredients, remaining Preheat oven to 375°F. In 12-inch In bowl, toss shrimp and scallops 1 tablespoon oil, and %2 teaspoon salt; skillet, melt margarine over medium with ginger, crushed red pepper, toss to coat shrimp.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Invert the rolls onto a flat plate, cover tightly with plastic wrap, and refrigerate until

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Combine egg yolk and 1 tablespoon water; brush over rolls.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Just before serving (you don’t want it to get soggy), sprinkle on the nori strips.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Coat the tops and sides of the egg rolls with cooking spray.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

MIX together the shrimp, mayonnaise, bread crumbs, egg, chives, horseradish, 1 teaspoon salt, and ¼ teaspoon pepper.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Drizzle the shrimp evenly with the soy sauce and sesame oil.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Gently drop in heaping tablespoons of the shrimp batter (they can be as large as you want, just make sure not to crowd them in the pan) and fry for about 2 minutes per side, until cooked through and nicely browned and crusty.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • Deci…imi lasa gura apa. Trebuie incercarcate neapărat făcute in casa.. Ești o românca superba și pe deasupra ești și talentata… sunt mândra ca te avem:) ma bucur de fiecare data cand postezi dar mai ales cand te văd… mult succes in tot ce faci!��

  • Thanks for a great recipe! I made this on Monday. I put four together; the rest of the filling and wrappers are in the freezer. I fried three of them. I sprayed one with cooking spray and put it in my air fryer. The air fryer took longer to cook but it still tasted good.

  • So the difference between crispy egg rolls and soggy ones, is how they are left to drain, huh, interesting. Gotta try this. Drain them on a rack instead of on a paper towel, got it.

  • Hey Sis Your egg rolls really look good! I’ll be baking mine next time and finishing them in the air fryer for added crispiness I put cooked & crumbled breakfast sausage in mine since I’m allergic to shrimp! That dipping sauce looks good too! Thanks for sharing! ��

  • We always fry these rolls in The Holy month of Ramadan(muslims fasting month)…. I Loved the way you baked them….Well Done��
    Well wishes from Pakistan.

  • Hi! I just subscribed as viewing your talent for cooking & I love to cook, I’m excited to try your recipes that you make so easy to do�� Thank U from coastal California ��

  • Very nice recipe Kendall.
    Leaving the shrimp whole is way better, as you can really get the bite of it that way.
    Good call on using the pre made cole slaw too.

  • Your recipe’s sense and simplicity, just became my favorite!
    ie; Cole Slaw Mix Cooking First Egg Wash all 4 sides Wire Rack drip & cool Left Over Take Out Packets Ingenious!
    Thanks, I’ve become a better Chef because of your video!

  • I had trouble finding my blueberry chipotle bbq sauce so off the top of my head here goes 1 cup mixed onions and bell peppers fine chopped(red&green for color)+3 cloves garlic minced saute till soft in 2 tbsp oil add spices 1/4 tsp cinnamon, 2 tbsp chili powder, 1 tsp dry mustard powder 1 tsp cajun seasoning salt & pepper to taste. Add chipotles in adobo sauce (seeded and chopped) and some of the adobo sauce to taste.
    2 pints blueberries pureed (fresh or frozen) 1/2 cup brown sugar 1/4 cup cider vinegar or balsamic add to veggie mix and spices and simmer on low till desired thickness and may be thickend wirh cornstarch slurry if desired….Enjoy!

  • Great video. No unnecessary banter, just straight to the point instructions. Looks great. This will be added to my recipe list.

  • My stepdad (may he rip) was a Chef and that is exactly how he taught me to fill and wrap an egg roll. I wish I could have learned more dishes. ♥️��♥️Thank you!

  • Y does he remind me of my Dad or gpa ����…I need to try this recipe ASAP just wish I could understand a little bit better on the ingredients. Thanks for the video. I loved it ❤️

  • wow these look great I love spring rolls the texture of crispy outside!! love the idea also of using coleslaw!  great dip thanks for sharing making me so hungry. you got a 6 thumbs up from me ⭐����

  • Oh my!! I just followed every step and these are the BOMB!! LOVE EM!! Oh I can’t wait for my son to come home and try these, awesome!! Thank you!

  • Love the recipe and your video style, but gotta say that I enjoy watching you chop up the ingredients. Gives it a homely feel while this makes it feel like a overproduced Tasty video. But you do you, will keep watching either way because your recipes are amazing!

  • Along with Ella Iets also appreciate the breathtaking videography and editing that your husband does for these videos, it really makes my day seeing those beautiful shots, like if yall agree
    P. S. Love the new edits and changes in this video, keep it up ❤️❤️❤️

  • Darn! I was hoping the baked version would measure up in crispiness. I love egg rolls, but I really don’t like the deep frying hassle and the lingering smell of the frying oil. I’m going to give these a try none-the-less. Many thanks for a great idea for baked egg rolls!

  • Wont it be much easier to fry the prawns n the cabbage together than having to steam the cabbage separately.Theres more time wasted n more washing up to do.Why are you using wonton wrapper instead of spring roll wrappers?

  • I love all your receipes… It’s my favorite channel.
    I would request you to show more whole grain and sugar free recipes.
    Love from India ����

  • Yes!!Love your recipes,very tasty & original!^-^ Will be using this sometime soon,keep up the great work and please check out my cooking vids when you get the chance!

  • I know this sounds strange… but put 1 tblspn of peanut butter in your cabbage mix and blend well before you fry it. Don’t add the sugar. Keep your recipe the same other than that. I worked In Canton Restaurant for 8 years from age 11 til I was 19 when I was a kid for $11.10 a week. I became a cook after 2 years working in the kitchen and they taught me how to cook Cantonese style foods. Just try it… you’ll thank me for it.

    Sweet n Sour recipe: 1 Cup orange juice, 1 cup of Pineapple Juice, Ketchup (about 1/4 cup) Add Apple Cider Vinegar and sugar to taste and bring to a slow boil while stirring and mixing it together to a nice reddish orange consistency. Mix corn starch into cold water and add one teaspoon at a time while bringing to a slow boil until it thickens.

  • YUM!!! I have recently been making and enjoying Egg roll in a bowl recipes, and was so happy to see your Vegetable Egg Roll video. I love coming to your channel and watching all your videos, because you make all your food look good and I know your technique is excellent so the recipe will turn out well. Because I am diabetic, and eating low carb, I just now how to figure out how to make a low carb wrap so I can make your recipe. Thank you for making this video and sharing your recipe. Cheers

  • Wow Ella you do look good and safe to say your recipes are wonderful especially when we see you enjoy the end result ������ I like todays presentation, you made it look fun

  • smart to use the col slaw mix. how ever you are not making egg rolls but shrimp rolls or buy deff spring rolls with shrimp. you did not add egg at all the eggs is what gives them the name eggroll

  • I always check for soggy egg rolls when I order out, because I straight up cannot eat them when they are soaked and dripping with grease, I instantly tell them to take them back, and make me new ones. ( Hold the secret sauce )

  • I know that we’ve seen your face in a few of your videos now but I still go like omg omg omg whenever it happens, also I’ve been in such an eggroll mood lately this is perfect

  • a medium bowl, combine shrimp, coleslaw mix, bean sprouts, celery, green onions, garlic, soy sauce, oyster sauce, ginger, sesame oil and Sriracha. Working one at a time, place shrimp mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. No freaking peanut butter.

  • buy the way I would like to add instead or corn starch since you are using shrimp. instead of the starch you can actuley squeeze the water from the shrimp and it will give it enuff stickeyness to us that water instead.

  • I was watching Will & Grace and in one episode Grace snuck in egg rolls in the movie theater. I was like “does she mean spring rolls? I have never heard of egg rolls”. Then I youtubed your video and it looks absolutely delicious. Another great Chinese-American invention like the fortune cookie which is also largely unheard of in Asia.

  • Love your video style. BTW, is the baked on just as crispy as the deep fried one? Just curious. Thank you and keep up your wonderful work. ��

  • Awesome yummy��. Gotta try it. thank you for sharing. Your videos are great. You make them so easy to understand. I don’t know if I can make them as good as yours, but I am going to try.

  • I’ve always looked everywhere on how to make egg roll sheets and nobody have posted any where on youtube do you know how to make the eggroll sheets? And by the way they look delicious!

  • I want to congratulate you both for really stepping up your game with your video work! Wonderful! Ella as always you are amazing with your preparation and presentation of such scrumptious food! Sampling your own work on camera made me want to run to the grocery store and pick up the ingredients to make some! Thank you!!!

  • Appreciate this video had to do a 34hr reset but had an Asian market near me and this video left me with an easy great weekend food dinner and lunch

  • Hii Mrs. Ella, You looks very beautiful! It’s like our Indonesian food, we called it (Lumpia), I think its better for you to eat with the right hand. ☺

  • absolutely cannot wait to try them out. I would also love to see you recreating other oriental recipies, like okonomiyaki and takoyaki.

  • Hi, what brand of egg roll wrappers are you using? And where do you get them from?
    I like that they’re big and thin
    Thank for you great work ��

  • Kendall, your egg roll rolling technique alone was worth the price of admission. The filling, especially the shrimp, was eye-poppingly delicious! And the dipping sauce, oh wow, wonderful!!

  • I will subscribe to your channel once I get enough people who subscribe to me back because youtube won’t let me because I have subscribe to many people. I will help like, comment and help with watch hours pls do the same:)

  • Thank you for this recipe sir; those egg rolls look so gud! Since I don’t want the peanut butter, I can simply leave it out, no prob. Other than that I’m gonna try your ingredients…looks delicious esp w/a little homeade duck sauce!

  • Hi Ella, your Egg Rolls looks divine.
    It was great to see you showing up in the video. You’re a very beautiful lady. Love from Portugal ����

  • Really wonderful your recipe and thanks so much because you share with us years of experience, secrets and hard work in chinese cuisine resumed in extraordinary recipes, can you make a video of the crunchy coat chinese restaurants used to put over spring rolls, shrimp and lollipop wings? Thanks so much, God bless you and your family:)

  • Those look awesome and really simple. Can’t wait to integrate these with BBQ themes on my channel. Thank you!! Smoke on �� ��
    -Jonathan

  • Fyi if you thawed your shrimp you could add them last. The heat from the cooked ingredients are more than enough to cook them while retaining the shrimp flavor and adding a seafood flavor through out the skillet. The texture of the shrimp would also be better.

  • Hi Kendall. your egg rolls came out fine! I think I prefer mine fried, also that was a nice dipping sauce to go along with them. Thanks! Enjoy: )

  • Hi Ella these rolls look lovely my mouth is watering, I did no know how easy they are to put together thanks I will try these,
    love your videos have a good day ����

  • https://www.youtube.com/channel/UC94X1BMaHoA7o4E_PjqWmPw my youtube account for recipes make sure to like & subscribe for many more recipes to come I also make some baked eggrolls

  • Omg you’re so cuteee at the beginning! �� The foods looks so delicious tho. Long time subscriber, long time following your recipes. Love it ��

  • Chinese mustard is dried mustard with water..such as Coleman’s dried mustard..the longer it sits the hotter it gets..a must for egg rolls..��

  • I live in NY with some of the best Chinese restaurants in the world. I was literally shocked when he said peanut butter & Sugar!! I have never tasted peanut butter in an egg roll and I hope to never.

  • In every parts of Asia they have different recipes for making egg rolls. Ingredients wise,try and experiment ingredients you wanna try, you might come up with your own signature egg rolls.

  • I made these on Sunday. Fabulous! The wrappers I bought at the grocery store are small and they only had one size. I made 24. A dozen I did in Canola oil and the other dozen in Peanut oil. The ones done in peanut oil are far superior and took half the time to fry. Next time I make a batch, I am going to use two wrappers in place of one. Thanks for the recipe.

  • Girl you made my day with this baked egg rolls! I enjoy egg rolls but often time they are always too greasy! Congratulations on reach 4.6k subscribers! Congratulations! You must tell me your secret!

  • Very close to my recipe, I guess it’s a regional thing but around me we don’t use ANY cabbage but bean sprouts & basically your recipe. Good job!

  • You could package sell wonton for soup I can make soup but hard to make wonton and cream cheese wonton… frozen I would buy it.��������yum!!!

  • it looks really good. I can’t seem to have this texture with dry rice leaves. I live in Quebec can you give me the brand of fresh rice leaves you use? thank you and good luck. you are really good.

  • my favorite Chinese restaurant just closed for good. I don’t know where I can go to get wonton soup the way they made it. everyone else puts theirs in beef broth. yuk!!! they made theirs in a clear broth with sliced scallions. plain but perfect. their fried rice was the best also. I want to call them and beg them to reconsider. I have to say that I can’t find a good egg roll anywhere though.

  • thank you! GOD Bless you and yours, teaching real cooking as apposed to reliance on “fast food” that is proven to be soooo destructive.

  • Watching these videos teach me something new everytime. Using the cole slaw mix does save a lot of time. I usually make my eggrolls from scratch, but your method is a time saver. Thanks for sharing!

  • OMG!!! I JUST made these and they are freaking delicious!!!!!!!! I had to make some with chicken (no shrimp) because my son is allergic to shellfish… EVEN THEY WERE GOOD. THIS IS GOING TO BE A PERMANENT RECIPE, I WILL NOT TRY ANOTHER!!!

  • well i made this today. the first 4 came out looking like they were in hell being tortured. I got distracted with email and forgot i had them in there. but i also had way way too much oil and they refused to turn. the second batch looked much better after i dumped half the oil but still had to fight to keep flip them and could’ve use two more hands.and the last batch even better after getting rid of even more oil. even the burnt ones were tasty but wife wouldn’t have any of those…Lesson learned.. very little oil like 1/3 of thickness and no emails or cell phone.

  • I’ll prepared. It looked as if he sauteed the shrimp too long. That would make it tough and spongy. Instead of squeezing the water from the cabbage into a different bowl, he did over the remaining cabbage that was draining in the sieve.

  • I have never made my own egg rolls from scratch! WOW!! this looks pretty painless!! I will have to try it in Hawaii.(relocating in September).

  • This is my go to recipe. I love the simplicity of this recipe and the great flavor. Thank you for sharing!
    Question for you: Have you ever air fried the egg rolls?

  • Wow! Those Egg Rolls Look Great. Your Channel Is Awesome Too! I subbed And Liked Your Video. If You Get A Chance Please Check Out My Channel @ Kajun Kravings

  • Have been lucky enough to be eating with the same family restaurant in two different towns since 1975. This family introduced to Oklahoma peanut butter in egg rolls. The main thing to remember is a little quality peanut butter goes a long way!

  • Instead of a wrapper, I used a tortilla and did the same way, I made sure the tortilla was frozen and half thawed and it held up, stayed rolled up because the tortilla was a little damp. it was dang tasty. Great recipe.

  • looks so delicious. how do i know that the vegetables are fried enough and i need to turn off the heat?. i always over-do the vegetables