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Egg rolls are a beloved snack or appetizer enjoyed worldwide, known for their versatility and delightful crunch. These crispy treats have become a staple in various cuisines, particularly in Asian dishes, where they are often filled with an array of ingredients ranging from vegetables to proteins. Among the numerous variations, Crispy Baked Shrimp Egg Rolls stand out for their health-conscious preparation method and tantalizing flavor. Unlike their fried counterparts, these baked egg rolls offer a lighter alternative without sacrificing taste or texture.

Crispy Baked Shrimp Egg Rolls

Discover the joy of making Crispy Baked Shrimp Egg Rolls, a delicious and healthier alternative to the traditional fried version. These delightful treats combine tender shrimp with fresh vegetables wrapped in a crispy shell, offering endless customization options. Perfect for appetizers or snacks, these egg rolls are not only satisfying but also packed with flavor. Gather your loved ones and enjoy a fun cooking experience together while savoring a healthier twist on a classic favorite.
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Ingredients
  

For the Egg Rolls:

1 pound large shrimp, peeled and deveined

1 cup cabbage, finely shredded

1/2 cup carrots, grated

1/4 cup green onions, chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon cornstarch

Salt and pepper to taste

12 egg roll wrappers

For the Dipping Sauce:

1/4 cup soy sauce

1 tablespoon rice vinegar

1 teaspoon honey or sugar

1 teaspoon sesame oil

1/2 teaspoon red pepper flakes (optional)

For Baking:

Cooking spray or olive oil for brushing

Instructions
 

Prepare the Filling:

    - In a large skillet over medium heat, add shrimp and cook until pink and opaque, about 2-3 minutes. Remove from heat and let cool slightly.

      - Chop the cooked shrimp into small pieces and transfer to a mixing bowl.

        - Add shredded cabbage, grated carrots, chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, cornstarch, salt, and pepper to the bowl. Mix everything together until well combined.

          Assemble the Egg Rolls:

            - Lay an egg roll wrapper on a clean surface with one corner facing you. Place about 2 tablespoons of the shrimp filling in the center of the wrapper.

              - Fold the corner nearest you over the filling, then fold in the sides, and roll it away from you to form a tight cylinder. Seal the edge with a dab of water. Repeat with the remaining wrappers and filling.

                Prepare for Baking:

                  - Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

                    - Place the rolled egg rolls seam-side down on the prepared baking sheet. Lightly spray them with cooking spray or brush them with olive oil for extra crispiness.

                      Bake the Egg Rolls:

                        - Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the egg rolls are golden brown and crispy.

                          Make the Dipping Sauce:

                            - In a small bowl, whisk together soy sauce, rice vinegar, honey or sugar, sesame oil, and red pepper flakes (if using) until combined. Set aside.

                              Serve:

                                - Remove the egg rolls from the oven and let them cool slightly. Serve warm with the dipping sauce on the side.

                                  Prep Time, Total Time, Servings:

                                    20 minutes | 40 minutes | Serves 4-6