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Egg rolls are a beloved staple in many cuisines, celebrated for their delightful crunch and savory fillings. Among the many variations, crispy baked shrimp egg rolls stand out, offering a perfect blend of fresh ingredients and bold flavors encased within a crispy exterior. This recipe not only promises a satisfying crunch but also a nutritious twist by opting for baking over frying, making it a healthier choice for snack lovers and party hosts alike.

Crispy Baked Shrimp Egg Rolls

Try making crispy baked shrimp egg rolls for a delicious, healthier take on a classic appetizer. Packed with fresh shrimp and vibrant vegetables like cabbage and carrots, these egg rolls are easy to prepare and sure to impress at any gathering. By baking instead of frying, you achieve a satisfying crunch while keeping the dish light and nutritious. Serve them with a sweet chili dipping sauce for the perfect flavor combo. Enjoy this delightful recipe today!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup shredded cabbage (use either green or purple for color)

1 cup shredded carrots

1/2 cup green onions, finely chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1 package (14 count) egg roll wrappers

Olive oil spray or cooking oil spray for baking

Optional: Sweet chili sauce for dipping

Instructions
 

Prepare the Shrimp Filling: In a large mixing bowl, combine the peeled and deveined shrimp, shredded cabbage, shredded carrots, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper. Stir thoroughly until all ingredients are well-mixed and evenly coated with the seasonings.

    Chop the Shrimp: Finely chop the shrimp using a sharp knife or kitchen scissors into small, bite-sized pieces. This makes it easier to fill the egg rolls and ensures an even distribution of flavors throughout.

      Assemble the Egg Rolls: Take one egg roll wrapper and place it on a clean surface with one corner pointing toward you (creating a diamond shape). Spoon about 2 tablespoons of the shrimp filling into the center of the wrapper. Fold the bottom corner over the filling, then tuck in the two side corners and roll it up tightly towards the top corner. Seal the top corner with a little water to ensure it does not open during baking. Repeat this process until all filling is used up.

        Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.

          Arrange the Egg Rolls: Place the assembled egg rolls on the prepared baking sheet in a single layer, ensuring they are spaced apart and not touching each other to allow for even baking.

            Spray and Bake: Lightly spray the tops of the egg rolls with olive oil or cooking spray to achieve that extra crispy texture. Bake in the preheated oven for 20–25 minutes, turning them halfway through the baking time for even browning and crispiness.

              Serve: Once baked to a golden brown and crispy finish, remove the egg rolls from the oven and let them cool slightly on the baking sheet. Serve warm alongside sweet chili sauce for dipping, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 14 egg rolls

                  - Presentation Tips: Serve the crispy egg rolls arranged on a platter garnished with fresh cilantro or sliced green onions, alongside a small bowl of sweet chili sauce for an attractive and inviting display.