Teriyaki Shrimp Egg Rolls

Craving takeout but short on cash?  Try this easy egg roll recipe that is bursting with flavor and will definitely save you a couple bucks.

You should be able to find most of these ingredients in the Asian aisle in any grocery store:

  • La Choy Stir Fry Teriyaki Sauce/Marinade
  • La Choy Sweet and Sour Chicken (comes in a combo pack with one can of chicken and one can of vegetables)
  • Nasoya All Natural Egg Roll Wraps
  • Medium or Large shrimp, fresh or frozen

First, stir fry prepared/thawed shrimp and vegetable mixture with the teriyaki sauce until heated thoroughly.  I chose to save the small can with the chicken that came in the La Choy Sweet and Sour Chicken package for another time.  However, you could substitute the chicken for the shrimp.

While the shrimp and vegetables are cooking, cover a baking pan with foil and grease lightly with cooking spray.  Spread out the egg roll wrappers on the pan and spoon desired amount of filling onto wrappers in a diagonal line, from corner to corner.  The wrapper packaging should explain how to fold the egg rolls.  I could still use a little practice.

Brush the top of each roll with a little olive oil.  Bake in the oven at 400 for about 15-20 minutes.  Turn the rolls about every 5 minutes so they bake evenly.

Let the rolls cool at least 10 minutes after you take them out of the oven, I was too eager and burned myself =/.

A few days ago I experimented with frying the rolls instead of baking them in the oven.  While it was easier to cook each side of the roll this way, the wraps did not brown as nicely as they did in the oven.  Also, the oven is a healthier option.

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