Baked Egg Rolls are one of our favorite summer meals, they are easy to make, light, and are a perfect summer meal. We usually pair them with steamed white rice from our rice cooker. Sometimes we make them with shrimp, sometimes with pork, and other times we use chicken. Whichever meat we use we make them the same way. Here I am going to show you how I make them with shrimp.
We use Salad Shrimp in our egg rolls, they are small and inexpensive. This bag is $1.59 at Kroger, but Wal-Mart and Meijers also sell them inexpensively.
We also use Nasoya Egg Roll Wraps, we don't generally use the whole pack and they refrigerate well. I usually keep the unused ones in a Ziploc bag.
The first thing you will want to do is make the filling for your egg rolls. In a large stir-fry pan mix together 3 cups of finely shredded cabbage (I like using Napa cabbage but we also use regular cabbage if that is all we have on hand, 1 cup finely diced carrots, 1/2 cup bean sprouts, 1 package of salad shrimp, and 4 tablespoons of Oyster Sauce. I then sauté the entire filling on the stove until vegetables are tender, about 5 to 7 minutes.
Once the filling is ready it is time to start filling your egg rolls. This filling should make 10 to 12 egg rolls. You will want to preheat your oven to 350 degrees at this time.
Lay out your egg roll wrap in a diamond shape with the bottom point facing you. In the center of the wrap spread out about 2 tablespoons of the egg roll filling.
Fold up the bottom half of the egg roll wrapper over top of the filling.
Next, fold in the sides of the egg roll wrapper.
Finally, roll over the top of the egg roll wrapper and place egg rolls on a greased baking sheet. When all egg rolls are wrapped and on the baking sheet use a pastry brush to lightly coat egg rolls with olive oil. Now you are ready to bake the egg rolls in the preheated oven for 15 minutes or until lightly golden brown.