- Yield: 12 Servings2 egg rolls per
- ¼ cup lower-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 3 cups finely shredded Napa cabbage
- 1 small carrot, peeled and shredded
- 2 scallions, chopped
- 4 ounces frozen salad shrimp, thawed, drained, and coarsely chopped
- 24 wonton wrappers (not egg roll wrappers)
- 1 egg, lightly beaten
- Cooking spray
How to Make It
- In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well.
- In a large bowl, combine cabbage, carrot, scallions, and shrimp; mix well. Pour soy sauce mixture over cabbage mixture, toss to coat well, and let stand 10 minutes. Place cabbage mixture in a colander and squeeze to drain well.
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Spoon about 1 tablespoon cabbage mixture evenly onto center of each wrapper. Lightly brush edges with beaten egg. Fold one corner of each wrapper up over cabbage mixture, then fold both sides over, envelope style; roll up tightly. Place on prepared baking sheet. Spray a light coating of cooking spray over rolls.
- Bake 12 to 15 minutes, or until crispy. Serve immediately.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.