Mom’s Oven-Fried Shrimp and Vegetable Eggrolls
Ingredients
The eggrolls
-
2
tablespoons
expeller pressed canola oil
-
2
tablespoons
minced garlic
-
1
tablespoon
minced gingerroot
-
½
small head
green cabbage
-
3
carrots
coarsely shredded
-
1
can (6-ounce)
100% pineapple juice
-
1
bag (14-ounce)
frozen, cooked salad shrimp
-
1
tablespoon
rice vinegar
-
1
tablespoon
Thai fish sauce
-
12
pieces
soft eggroll wrappers
The sauce
-
¼
cup
reduced sodium soy sauce
-
1
teaspoon
Chinese mustard
-
to taste
Sriracha chile sauce
Instructions
- Preheat the oven to 400ºF (200ºC) and prepare a large sheet pan with parchment paper.
- In a skillet, heat 1 tablespoon of oil and sauté garlic and ginger until tender.
- Add cabbage and carrots, stir-fry until wilted, then pour in pineapple juice and reduce until thickened.
- Stir in shrimp, vinegar, and fish sauce, cooking until heated through.
- Prepare eggrolls by placing a wrapper on a flat surface, adding filling, and rolling tightly.
- Brush eggrolls with remaining oil and bake, turning them for even browning.
- For the sauce, whisk together soy sauce, mustard, and Sriracha.
- Serve eggrolls with the sauce.
Nutrition Facts (estimated)
Servings
6
Calories
295
Total fat
6g
Total carbohydrates
44g
Total protein
16g
Sodium
959mg
Cholesterol
84mg
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