Baked Shrimp Egg Rolls are one of my favorite appetizers. A much healthier way to enjoy egg rolls is to bake them rather than frying them. The question is how do you get them crispy? I’ve seen lots of people invest in air fryers to accomplish this . However, if you are like me, I’m just plain out of countertop space to hold one more “must have” kitchen appliance. I also don’t have the storage space for another item so I pick and choose what appliances I must have and which I can do without. The air fryer lost (LOL). Not to worry, I have a couple of tricks that make these and other “fried foods” get that nice crunchy exterior when baked in the oven.
Start by making sure the oven is preheated to a high temperature – 400 – 425 degrees.
Once the oven is heated, I preheat the baking sheet that will hold the egg rolls. This ensures faster cook times and crispier skins on the bottom. Let’s get started on this dish.
First, I make the dipping sauce. I simply mix the duck sauce and the Momofuku chili crunch in a small bowl and put it to the side. The chili crunch is quite spicy so adjust the amount to your liking. As always, taste and adjust.
You are now ready to make the filling. In a large skillet over a medium high heat, add the olive oil and heat. Then add the coleslaw and a bit of salt and pepper. Stir to let it begin wilting. Add the bean sprouts, green onion and ginger and stir one minutes.
Add the vinegar and stir for about one minute so slightly soften the veggies. Add the Momofuku chili crunch and the hoisin sauce. Add salt and pepper and taste. Adjust seasoning to your liking. If you want it spicier add more chili crunch. Take off the heat and let the mixture cool completely.
Once the mixture has cooled, add your thawed shrimp to the mix and stir so everything is incorporated. Your filling is now ready.
Dip your finger in the water again, and rub along the remaining exposed edges and roll up the egg roll, seam side down. Continue until all the filling is gone.
Take the preheated baking sheet out of the oven and spray with cooking spray. Place all the completed egg rolls on the tray.
Spray the egg rolls with cooking spray. That will help crisp up the skins and turn the egg rolls golden brown. Place in the oven and bake for 10-12 minutes until golden brown. Flip them and bake for another 4-6 minutes. When you flip them, spray again…we want brown food all around. NOTE: you could also brush with olive oil if that is your preference. I was looking to cut calories and fat when I put this together but olive oil works great and hey, it is a “good for you fat” so go ahead if that is your preference.
If you do these easy steps, you’ll get crispy egg rolls every time. One last note on the dipping sauce. Momofuku is my latest obsession so I’ve been playing with it everywhere. Feel free to adjust the amount you use to the amount of heat you like. I have friends that just dip the egg roll right in the Momofuku…even the spicer one! I, on the other hand, don’t like to cry when I eat so I go on the milder side. Whether you like really hot or just a little spicy, definitely try this condiment.
Serve your egg rolls on a platter or cutting board with the sauce on the side.
If you like this recipe, be sure to try some of my other favorites. Enjoy!
Baked Shrimp Egg Rolls
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Tbsp. Olive Oil
- 4 Cups Coleslaw mix
- 1/2 Cup Bean sprouts
- 5 Green onions, chopped
- 1 Tbsp. Fresh ginger root, grated
- 1 Tbsp. Seasoned rice vinegar
- 2 Tbsp. Hoisin sauce
- 1 Tsp. Momofuku Chili Crunch (plus more to taste)
- Kosher Salt and freshly ground black pepper, to taste
- 12 Oz. Cooked baby shrimp
- Cooking spray
DIPPING SAUCE
- 1/2 Cup Duck Sauce
- 1 Tsp. Momofuku Chili Crunch
- 8 Egg roll wrappers
Instructions
- Preheat your oven to 410 degrees.
- Make your dipping sauce: mix 1/2 cup of duck sauce with 1 Tsp. Momofuku chili crunch. (add more if you like it spicy) Put it to the side until ready to serve.
- Meanwhile, in a large skillet, heat the olive oil. Add coleslaw mix, a pinch of salt and some black pepper and stir. As it starts to wilt, add the bean sprouts, then the green onions and ginger root and stir for one minute. Add the vinegar and stir one more minute. Add the hoisin sauce and momofuku chili and stir into the mix. Add a pinch of salt and some fresh ground pepper. Taste. If it needs more heat, add more Momofuku to your liking. Adjust salt and pepper to taste. Let the mixture cool completely.
- Add the cooked shrimp and stir to incorporate everything.
- Start preparing the egg rolls. Keep the wrappers covered with a damp paper towel until ready to use. This will keep them from drying out. Place an egg roll wrapper on the kitchen counter with a corner of it facing you. Place about a 1/3 cup of the filling just below center of wrapper. Fold bottom corner over filling. Moisten remaining wrapper edges with your finger dipped in water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at the end to seal. Please seam side down on a plate, tray or baking sheet. Repeat with until all the wrappers and filling is gone.
- Cover a baking sheet with tin foil (for easy cleanup) and put in the oven for 10 minutes to preheat. Take it out and spray with cooking spray. Place your egg rolls on the baking sheet and spray them with more cooking spray. Place in the oven and bake until golden brown, 10-12 minutes. Turn the egg rolls over and spray the other side with cooking spray and bake another 4-6 minutes until that side is golden brown too. Serve with the dipping sauce and enjoy.
