Easy Egg Rolls

By carvalhohm

Ingredients

• 1 (14-ounce) can bean sprouts, well drained
• 1 (6-ounce) can shrimp, drained and chopped
• 8 scallions, chopped
• 2 celery stalks, chopped
• 1 medium carrot, grated
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 12 egg roll skins (see Note)
• 1 egg, beaten
• 2 tablespoons vegetable oil

Preparation

Step 1

Preheat oven to 450 degrees. Coat rimmed baking sheet with cooking spray.

In large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.

Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.

Place on baking sheet and brush with vegetable oil.

Bake 12 to 15 minutes, or until crisp and golden.