Baked or Fried Shrimp and Veggie Egg Rolls

Making my own egg rolls at home is one thing that I have not tried yet! I would have never thought that they would be this easy to make. :) And I love that you used I Can’t Believe It’s Not Butter to make your homemade version healthier than take-out.

  • 2 cups broccoli slaw mix 
  • 2 Tbs parsley, chopped fine 
  • 2 Tbs I Can't Believe it's Not Butter! 
  • 1½ Tbs minced garlic 
  • ½ tsp ground ginger 
  • ½ tsp sesame oil 
  •  ½ Tbs honey 
  • 1½ cups pre-cooked shrimp (shelled, should have about 25 small shrimp) 
  • 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
  • 1½ Tbs honey 
  • 2 Tbs soy sauce 
  • ½ Tbs sesame oil 
  • 1 tsp ginger 
  • ½ tsp sesame seeds
  1. If baking Preheat oven to 400 degrees, if frying, heat oil to 375 degrees 
  2. In a big pan, Saute broccoli slaw, parsley, and minced garlic for 1-2 minutes in I Can't Believe it's Not Butter! 
  3. Add in ginger, sesame oil and honey and saute for another minute 
  4. Add in already cooked, shelled, shrimp and toss, then remove from heat 
  5. Put about 2 Tbs of vegetable and shrimp mixture onto an egg roll wrapper 
  6. Roll into an egg roll (the back of the package shows how to do this) 
  7. To fry:
  8. Fry at 375 degrees until golden brown (2-3 minutes) 
  9. To Bake: 
  10. Brush with I can't believe it's not Butter! and put on sprayed baking tray 
  11. Bake in preheated oven at 400 degrees for 10-12 minutes 
  12. Mix dipping sauce ingredients together (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc) 
  13. Serve hot egg rolls with dipping sauce 
 RECIPES >>> Baked or Fried Shrimp and Veggie Egg Rolls