- 10
- 20 mins
- 35 mins
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons light brown sugar
- 1 teaspoon ginger
- 1 teaspoon garlic powder
- 5 cups coleslaw mix
- 2 scallions, thinly sliced
- 3 tablespoons chopped cilantro
- 1 cup salad shrimp, chopped
- 10 egg roll wrappers
- 1 egg, lightly beaten
- Cooking spray
Preparation
Step 1
1.Preheat oven to 425 degrees F. Coat a baking sheet with cooking spray.
2.In a small bowl, combine soy sauce, brown sugar, ginger, and garlic powder; mix well. In a large bowl, combine coleslaw, scallions, cilantro, and shrimp; mix well. Pour soy sauce mixture over coleslaw mixture, toss to evenly coat, and let stand 15 minutes. Place coleslaw mixture in a colander and squeeze to drain well.
3.Spoon about 1/3 cup coleslaw mixture evenly onto center of each egg roll wrapper. Lightly brush edges of egg roll with beaten egg. Fold one corner of each egg roll wrapper up over coleslaw mixture, then fold both sides over envelope fashion; roll up tightly. Please seam side down on prepared baking sheet; lightly coat with cooking spray.
4.Bake 8 to 10 minutes, or until lightly browned on bottom. Turn over and bake 4 to 5 additional minutes, or until golden brown.