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Crispy baked egg rolls

February 11, 2014 Recipes

Number of servings: 20


2 tablespoons of oil
16-ounce bag of coleslaw mix
4 green onions, chopped
1½ cup of bean sprouts
1 tablespoon of white wine
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
8½ ounces of canned tiny shrimp
1 tablespoon of corn starch
20 egg roll wrappers


  1. Preheat oven to 400°F.
  2. Heat oil in a wok or large pan over medium-high heat. Add coleslaw, green onions, bean sprouts, wine, oyster sauce, soy sauce, and shrimp. Stir-fry for about two minutes, until cabbage is wilted. Mix corn starch with 1 tbsp cold water and add. Stir for about one minute, until sauce is thickened.
  3. Spray a cookie sheet with cooking spray. Place 1/4 cup of the mixture on the middle of an eggroll wrapper, turned like a diamond.
  4. Fold the bottom corner up, over the filling. Fold in the two sides, then roll upwards. Put a dab of water on the corner to help it stick. Place on the pan seam down.
  5. Repeat until you run out of the mixture, about 20 rolls. Eggrolls can be close, but not touching. Spray the tops with cooking spray and bake for 15 minutes, until golden brown. Serve with sweet and sour sauce or spicy mustard.

Nutritional information

Calories: 91
Fat: 2 grams
Cholesterol: 27 milligrams
Sodium: 269 milligrams
Carbohydrates: 14 grams
Fiber: 1 gram
Protein: 6 grams