Prep 30 mins
Cook 20 mins
Once you make egg rolls the first time, you will realize that they are really easy. This is my take using imitation krab meat instead of shrimp or other meat.
- 20 egg roll wraps (20 or so)
- 8 ounces imitation crabmeat (diced)
- 16 ounces cabbage and carrot coleslaw mix
- 1⁄2 cup onion (chopped)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- Mix all ingredients except egg roll wrappers.
- Place wrappers in a wet paper towel. Keep them covered as you work with them.
- Spray a 15 x 10 jelly roll pan with cooking spray.
- Place a wrapper on work surface laying in a diamond shape. Place about 2 T of mixture in center of wrapper. Fold top point to middle, then fold side points in . Roll from top to bottom, place seam side down on prepared pan.
- Continue in this manner till you run out of filling or wrappers.
- Spray tops with cooking spray. Bake at 350 for 20 to 25 minutes or till golden brown.
Absolutely a wonderful "baked" egg roll recipe. I used shrimp and green onions in place of imitation crab and regular onion. Baked at 425 for 20 minutes and they came out nice and crispy. Not your typical "fried" egg roll, but when you're craving food that is bad for you and fix it in a way that is good for you, sometimes you don't miss it the other way! Served them with Thai Dipping sauce Recipe #33113. Thanks for a great recipe!
Made these as a snack using a 500 gram dry coleslaw mix (next time I'll make my own and shred it finely), and 250 grams of seafood highlighter/extender (I think that is similar or the same as imitation crab). My wrappers were 12.5cm square (4 7/8 inches) and I made 20 but would only have used less than 1/2 the mix, will make up the rest tomorrow and freeze them and see how they go. It was certainly a great way to get the DM to eat vegetables and served with a soy/honey sauce and a sweet chilli sauce to dip made a great snack. Thank you MsSally, made for Edition 5 - Make My Recipe - a game of tag.
These are outstanding - we both enjoyed them *significantly more* than the greasy, deep-fried ones from Chinese restaurants. Maybe the reason I had better results than other reviewers is because I had the good sushi-grade Krab, substituted green onion for the onion, and had a variety of really good dipping sauces. Also we're not so big on fried foods in general - these were fresh, crisp and yummy, and would even work for vegetarians, omitting the Krab.