- 5 mins
- 17 mins
Ingredients
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- Baked or Fried Shrimp and Veggie Egg Rolls
- 14, 2014 20 by Rachael 20 Comments
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- Crispy, savory, egg rolls prepared with I Can’t Believe It’s Not Butter!, come together in just minutes, and can be either baked or fried for a great meal or snack!
- shrimp and veggie egg rolls #timetobelieve #butterSave
- ied.
- MY LATEST RECIPES
- t!
- Shrimp and vege egg rolls #timetobelieveSave
- 70% calories and 70% less saturated fat than actual butter.
- I loved using it for sautéing the veggies and shrimp for these egg rolls. And I just loved the egg rolls in general.
- assemble veggie egg rollsSave
- sauté the ingredients, and make the dipping sauce! With this busy season, convenience is so important. And these fit the bill!
- egg rolls #timetobelieveSave
- reservatives. It is made with plant-based oils and are a source of both monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA.
- egg roll and sauceSave
- to am pretty sure it is safe to say that you will love these! All of my many taste testers agree they are a “must-make” item!
- 8 8
- BAKED OR FRIED SHRIMP AND VEGGIE EGG ROLLS
- 5 5 5 min
- Prep Time
- 12 12 12 min
- Cook Time
- 17 17 17 min
- Total TimeSave RecipeSave Recipe Print Recipe
- 5 5 1 based on 1 review(s)
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- Ingredients
- 2 2 2 cups broccoli slaw mix
- 2 2 2 Tbs parsley, chopped fine
- 2 2 2 Tbs I Can't Believe it's Not Butter!
- 1 1/2 1 1/2 1/2 Tbs minced garlic
- 1/2 1/2 1/2 tsp ground ginger
- 1/2 1/2 1/2 tsp sesame oil
- 1/2 1/2 1/2 Tbs honey
- 1 1/2 1 1/2 25 cups pre-cooked shrimp (shelled, should have about 25 small shrimp)
- 8 8 8 egg roll wrappers
- water (to stick the egg roll together)
- oil for frying, or additional I can't believe it's not Butter! for baking
- Dipping Sauce
- 1 1/2 1 1/2 1/2 Tbs honey
- 2 2 2 Tbs soy sauce
- 1/2 1/2 1/2 Tbs sesame oil
- 1 1 1 tsp ginger
- 1/2 1/2 1/2 tsp sesame seeds
Preparation
Step 1
If baking Preheat oven to 400 degrees, if frying, heat oil to 375 degrees
In a big pan, Saute broccoli slaw, parsley, and minced garlic for 1-2 minutes in I Can't Believe it's Not Butter!
Add in ginger, sesame oil and honey and saute for another minute
Add in already cooked, shelled, shrimp and toss, then remove from heat
Put about 2 Tbs of vegetable and shrimp mixture onto an egg roll wrapper
Roll into an egg roll (the back of the package shows how to do this)
To fry:
Fry at 375 degrees until golden brown (2-3 minutes)
To Bake:
Brush with I can't believe it's not Butter! and put on sprayed baking tray
Bake in preheated oven at 400 degrees for 10-12 minutes
Mix dipping sauce ingredients together (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc)
Serve hot egg rolls with dipping sauce