Spring Rolls With Hawaiian Shrimp

By Molly O’Neill

Published September 26, 1992

Total Time
30 minutes
Rating
3(30)
Comments
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For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.

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Ingredients

Yield:12 spring rolls

  • 2 tablespoons grated ginger

  • 1 teaspoon soy sauce

  • 1 tablespoon sesame oil

  • 2 carrots, peeled and cut into matchsticks

  • 2 ribs celery, cut into matchsticks

  • 1 small onion, cut into thin strips

  • 1 cup shredded red cabbage

  • 20 snow peas, cut into matchsticks

  • 1 small red pepper, seeded, deveined and cut into matchsticks

  • 1 cup shiitake mushrooms, sliced

  • 1 clove garlic, peeled and minced

  • 2 cups shrimp, cleaned and diced

  • ¼ cup fresh lemon juice

  • ¼ cup rice wine vinegar

  • ½ teaspoon salt

  • 1 teaspoon freshly ground pepper

  • 1 cup minced coriander leaves

  • 1 egg, lightly beaten

  • 3 tablespoons water

  • ½ cup cornstarch

  • 12 egg roll skins

Ingredient Substitution Guide
Nutritional analysis per serving

41 grams carbs; 105 milligrams cholesterol; 254 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 3 grams fiber; 622 milligrams sodium; 13 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine 1 tablespoon ginger, ½ teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet over medium-low heat. Add all of the vegetables and garlic, toss, cover and cook until barely wilted, about 3 minutes. Transfer to a large glass or ceramic bowl and set aside.

  2. Step 2

    Combine the remaining ginger, soy sauce, sesame oil and shrimp in the skillet. Saute over medium heat until the shrimp are cooked through, about 3 minutes. Add to the vegetables. Add lemon juice, rice wine vinegar, salt, pepper and coriander and toss.

  3. Step 3

    Preheat oven to 400 degrees. Combine the egg and water. Set aside. Place the cornstarch on a plate. Set aside. Lay the skin on a flat surface. Place 1 tablespoon of the vegetable mixture in the center and roll it up. Secure with a toothpick. Brush with the egg mixture. Dust with cornstarch.

  4. Step 4

    Place on a nonstick cookie sheet and bake until golden, about 15 minutes. Serve with spring roll vinaigrette (recipe below).

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Ratings

3 out of 5
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Comments

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Curtis

Followed this recipe exactly. Was very disappointed. Too much ginger, it overpowered the other flavors. Addition of 1/2 cup of liquid after filling was cooked made for soggy filling and finished product. Baking in the oven did not achieve good results. Ended up needing to cook for almost twice as long as recommended, and the egg rolls still didn't get crispy brown as expected. While we were hoping that baked egg rolls would be an acceptable healthy substitute for fried, we were disappointed.

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