Well, no longer my friends.
For the first time in probably forever, we had eggrolls for dinner on a Wednesday night! I have to give all the credit to Matt on this one. When we made our dinners list last week, he came up with the idea to make low fat baked eggrolls. I thought it wasn't possible to bake them and have them come out crispy, but I was oh so wrong.
Two of these eggrolls has only 237 calories and less than 7 grams of fat, including a full serving of protein, two servings of veggies and one serving of healthy fats in the form of olive oil. They are easy enough to make on a weeknight, but you could also make a bunch and freeze them, and then just bake them off or reheat them in the toaster oven when you want them.
Chinese on a weeknight? My new fave!
Baked Shrimp Eggrolls
Makes 12 eggrolls / 6 servings
12 eggroll wrappers (We used Nasoya)
1/2 head of cabbage, shredded (a food processor works best)
2 carrots, shredded
1/2 package bean sprouts
2 Tbs. tamari or soy sauce
1 tsp. sesame oil
1 tsp. fish sauce
3 oz. shrimp, peeled & deveined
2 Tbsp. olive oil
Preheat oven to 500 degrees. Bring two pots of water to a boil.
In the first pot, toss in the shrimp; cook for 3-4 minutes, until pink. Drain and cut the shrimp into chunks, and set aside. In the second pot of boiling water, add the cabbage and a good amount of salt. Blanch the cabbage for about 1 1/2 minutes, then shock it in a bowl of cold water. Drain and pat dry with a paper towel.
In a bowl, combine the blanched cabbage, carrots, bean sprouts, soy sauce, sesame oil and fish sauce. Mix well. Lay out the eggroll wrappers and stuff each one with an equal amount of filling, then top the filling with a small handful of the cooked shrimp. Wrap the eggrolls up like a burrito.
Coat a large baking sheet with 1 Tbsp. of the olive oil. Lay the eggrolls on the baking sheet, and then use the remaining 1 Tbsp. of olive oil to brush over the tops of the eggrolls.
Bake for approximately 15 minutes or until golden brown and crispy, turning halfway through.