Roasted Spicy Shrimp Rolls

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Ingredients: For convenience, I used 1 pound of precut julienned vegetables from the produce section of my local market which included zucchini, yellow squash, red peppers and onions. I used 1 pound of small frozen peeled and deveined shrimp cut into 1/4 inch pieces.  Egg roll wrappers were purchased from my local market. I used one beaten egg combined with a tbs of water to act as an egg wash keeping rolls intact and creating great color and crunch. Additional ingredients included EVOO as needed, 1 1/2 – 2 tbs of sweet chili sauce (additional sauce should be set aside for dipping), garlic powder, salt and black pepper to taste and cooking spray.

Prep time: 25- 30 minutes

Cooking time & temp: 20 minutes at 400 degrees turning over halfway through cooking time. Times vary depending on oven.

Makes 10 rolls

Serving size: 2 rolls.

 

Step 1: Preheat oven to 400 degrees.  Heat 1 tsp of EVOO in a large skillet.  Add vegetables and season with garlic powder, salt & pepper to taste. Cook for approximately 10 minutes over medium/low flame or until they are tender. Remove from pan and set aside. Mixture should be relatively dry. (If too moist, the wrappers will break.)

 

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Step 2: Heat pan lightly coated with cooking spray or 1/4 tsp EVOO over medium/low flame. Add shrimp that have been gently patted dry after cutting and rinsing and saute’ for approximately 5 minutes or until pink and fully cooked.  Add spicy chili sauce and gently combine with shrimp. Again, the shrimp should be relatively dry or the wrapper will break. Drain excess juice if needed.

 

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Step 3: Gently combine cooked veggies with shrimp. Let cool for about 10 minutes before filling wrappers.

 

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Step 4: Grease a large cookie sheet with cooking spray. Lay wrapper onto sheet and fill one-third with veggie/shrimp filling.  Begin to tightly roll the wrapper, gently folding in the sides as you roll. Add egg wash to the outside seam to seal roll shut. Lay the roll seam side down. By working on the tray, just the right amount of cooking spray coats the wrapper to keep it moist while cooking.  This is important since the rolls are not being fried. Lightly spray the roll with additional spray around the ends if needed. I also brushed egg wash onto the entire outside of the wrapper to give it a beautiful brown, crispy finish.

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Step 5: Cook in a preheated oven for 20 – 25 minutes turning over halfway through cooking time or until golden brown and crispy. Be careful not to undercook the rolls so that the portion of the wrapper on the inside is not doughy. Serve with additional spicy chile sauce for dipping.

TIP: As an alternative, you could pan “fry” the rolls in a pan lightly coated with EVOO (a few drops is all I needed evenly spread onto a nonstick cast aluminum skillet) turning rolls over halfway through total cooking time of about 10 minutes. Use medium high heat. Surprisingly, my preference was the oven roasted version because they maintained their shape better and had a sturdier crust to support the filling.

 

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