Traditional egg rolls are tasty because they are deep fried. The fillings tend to be boring, the only flavor coming from the oil they’ve been deep fried in. The flavor of these eggrolls is delicious, from the variety of sautéed vegetables, shrimp, tomato sauce and cheese. No reason to deep fry.
1. Preheat the oven to 425°f. Lightly coat a baking sheet with cooking spray.
2. In a nonstick skillet, heat the oil over medium heat. Sauté the onions and garlic for 3 minutes.Add the carrots and pepper, and sauté over medium heat for 4 minutes. Add the shrimp and sauté for 2 minutes, or until the shrimp just turns pink. Remove from the heat. Stir in the tomato sauce and havarti and Parmesan cheeses.
3. Put 1 wrapper on a work surface with 1 corner pointing toward you. Keep the rest of wrappers covered with a cloth to prevent them from drying out. Put 2 Tbsp of the filling in the center of the wrapper. Fold the lower corner up over the filling, fold in the 2 sides and roll the bundle away from you. Arrange onto the prepared baking sheet. Repeat with the remaining wrappers.
4. Bake for 15 to 18 minutes, or until golden, turning the rolls halfway through the baking time.
2 tsp vegetable oil
1/2 cup finely chopped onion
1 1/2 tsp finely chopped garlic
1/2 cup diced carrots
1/2 cup diced green bell pepper
6 oz medium shrimp, peeled, deveined and finely chopped
1 cup tomato sauce or store-bought spaghetti sauce
3/4 cup shredded havarti (about 2 oz)
2 Tbsp grated Parmesan cheese
10 large eggroll wrappers (5 1/2 inches in diameter)
Nutritional Analysis per Serving (1 egg roll)
Protein 8 g
Fat 3.7 g
Saturated Fat 1.6 g
Carbohydrates 18 g
Cholesterol 31 mg
Sodium 250 mg
Fiber 1.3 g
Prep Time: 15 minutes
Cook Time: 15 minutes
Make Ahead: Prepare up to a day ahead and
Makes 10 eggrolls
Nutrition Watch: Baked eggrolls are lower in calories and fat than fried eggrolls. One baked eggroll has less than 4 g of fat versus 8 g for fried, and only 130 calories versus 200 for fried.