Baked Shrimp & Veggie Egg Rolls

Reserve judgment until after you taste them. They are very good! We ate them so fast, I couldn’t get a picture! See recipe below! TRY. SHARE. REPEAT.


Found on Eazy Peazy Mealz


  • 1c Broccoli Slaw Mix
  • 1tbs Parsley, chopped fine
  • 1/4tsp Sesame Oil
  • 1tbs I Can’t Believe it’s Not Butter!
  • 1tbs minced Garlic
  • 1/4tsp ground Ginger
  • 1/4tbs Honey
  • 1c pre-cooked Shrimp (should have about 12 large shrimp)
  • 4 Egg Roll Wrappers
  • Water (to stick the egg roll together)
  • additional I can’t believe it’s not Butter! for baking
Dipping Sauce
  • 1½tbs Honey
  • 2tbs Soy Sauce
  • ½tbs Sesame Oil
  • 1tsp Ginger
  • ½tsp Sesame Seeds
What To Do:
  1. Preheat oven to 400 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 Shrimp and toss, then remove from heat.
  5. Put about 2tbs 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. Brush with I can’t believe it’s not Butter! and put on sprayed baking tray.
  8. Bake in preheated oven at 400 degrees for 10-12 minutes on each side.
  9. Mix dipping sauce ingredients together. (feel free to adjust slightly for preference, i.e. more honey if you want it sweeter, etc)
  10. Serve hot egg rolls with dipping sauce & enjoy!

MAKE IT VEGETARIAN: Omit the Shrimp.


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