I bought these wrappers with the intensions of making regular egg rolls. But I had some HUGE frozen shrimp that I got at Kroger (on excellent sale I might add, I think they have a coupon for them on their site right now too) and I had no pork sausage, which I usually use for my egg rolls! No sausage? No problem!
Shrimp. It's healthier and lighter this way anyway. I adapted a real Fire Cracker Shrimp recipe to make my version. And by adapted I mean I changed everything but the shrimp and the way it's folded... Oh well!
First, broccoli slaw. I gently sautéed mine in a little Pam, just to soften it up a tad because I wasn't sure it would cook to the consistency I wanted when baking. It turned out just fine and probably would have been ok using it without cooking first.
Next, the wrappers and such! Count your shrimp. Shrimp should be raw, shelled, deveined with tails on. Now take half as many wrappers and cut them in half at an angle, like pictured! I have green onions also chopped lengthwise and in half, a bowl or water with a little cornstarch for sealing the wrappers and my sauce! I'm using a fat free wasabi ginger salad dressing. Whatever you use I'd recommend it have the consistency of a dressing so the wrapper doesn't get soggy before baking.
Next we assemble!! (Disassemble # 5!! Don't judge! The word always makes me think of that line!)
WAIT! Spray your baking sheet with Pam! (Now we can assemble)
Lay one wrapper out on your cutting board with the flat part away from you. Add a pinch, teaspoon, dallop (there is no science here, eyeball it) of broccoli slaw, a few of the green onions and one of your shrimp, tail out like pictured. Spooning a little bit of your sauce across it all as you go! (Tip: keep a few sheets of paper towels near by and dry each shrimp before you add it, keeps the sauce thick and the dough from getting... doughie??)
Now.... Here I dropped the ball and didn't actually get a picture of the rolling process (it took both hands and I didn't have a photographer people, this ain't the Pioneer Woman!!) But I'm going to try and explain. Roll the corner nearest to you up, the bottom corner. Now take one side and roll it toward the other, tucking the shrimp and slaw in as you go. When you get to the end wet the last corner with the cornstarch water and seal. It helps if you fold the bottom in as you go, you'll see what I mean, it keeps it from having open corners at the bottom. You're shrimp roll should like this!!
Continue on. And on. And on. And on. Rolling and placing, rolling and placing... Until you've got this! I did every other row facing opposite, they fit better like that. Now spray the tops with more Pam and they are ready to go!
Bake for 20 or 25 minutes at 375* I turned my broiler on right at the very end and watched them close. I wanted mine a bit crunchy. I also turned mine with tongs about halfway through.
I know it sounds time consuming but the prep work and rolling only took about 20 minutes and it was well worth the effort!
This was a family (thoroughly) approved meal that everyone loved! Served ours with cauliflower fried rice with peas and carrots!
Hope you guys enjoy!
