Baked Vegetable and Shrimp Eggrolls

Guess what?  It is not my inability to bake that has been messing up some of my dishes...it was my stove.  It needed to be re-calibrated.  Who knew?  It is a brand new stove.  My mother-in-law tipped me off on this simple fact when she herself, the baker, tried to bake something in my oven and it got messed up!  Thank God I finally figured it out!

This was the recipe that made me call and confirm it.  I was so looking forward to these eggrolls!  Anyone remember the old Chang's on Maple Rd?  Well, after they re-opened as Eastern Pearl, we became addicted to their Shrimp Eggrolls.   So, so, so Good!  Well when I saw this "Baked" version, I could not wait to try it!  They actually came out very tasty, but on the thickest part of the wrapper...the inside layer was still uncooked.  Darn Oven!  I will for sure be trying these again!!  And soon.

Baked Vegetable and Shrimp Eggrolls

• 1 tsp olive oil
• 2 cups of savoy cabbage, chopped
• 2 cups of shredded carrots
• 2 cups of bean sprouts
• 1 can of water chestnuts, chopped
• 2 tbsp green onions, sliced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp corn starch
• 1/4 cup water
• 14 egg roll wraps
• Sweet chili dipping sauce or sweet and sour sauce (for dipping)
• 1/2 pound of cooked shrimp

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap.  Top with one shrimp.  (Josh thought there should be two shrimp in each)  Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.


Preheat the oven to 400 degrees.  Spray a baking sheet with cooking spray.  Place the rolled up egg rolls on a baking sheet.  Once you have rolled them all, spray the top of each egg roll with cooking spray.  Place in the oven and bake for 8-10 minutes then turn them over.  Bake for an additional 5-7 minutes or until crispy and golden brown.  Serve with sweet chili sauce or sweet and sour sauce.  Enjoy.
"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are."