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Sweet Chili Baked Egg Rolls
Around the time we moved here to Utah, we pretty much fell off the healthy eating bandwagon. When you’re living in a home that is not your own there has to be some compromise with lifestyle. To keep the peace with our children there was a lot of compromise on the part of The Husband and I.
Sugar has been the biggest problem. I’ve mentioned before that my middle son struggles with sensory processing issues (hyper sensitivity). Sugars and refined carbs are big contributors to his issues, and he craves both like an addict. We did a serious sugar/simple carb detox with him when we were in Louisiana (I say “serious” because it was like treating an addict coming off drugs–tantrums, melt-downs, anger, headaches, and then, after about 2 weeks, peace). His sensitivities decreased so much they began to seem like a non-issue…until we moved to Utah.
My in-laws like to keep a lot of sweets in the house, and my father-in-law expresses his love through gifts of sweets. As a result, we all consumed a heck of a lot of sugar when we were living with my in-laws.
Now, we are in our own house, but my 6 year old’s sensory issues are back with a vengeance.
It is time to clean up our diet!
One of the reasons I love these Sweet Chili Baked Egg Rolls so much is that they’re a perfect snack or they can be the main course. They’re fun to make with the kids. They’re packed with good for you veggies. And, they are baked not fried.
The sweet chili sauce adds just the right amount of sweet to these Sweet Chili Baked Egg Rolls. Okay, people. The sauce you use makes a difference! This is far and away the best sweet chili sauce I’ve ever tasted—>Mae Ploy Sweet Chili Sauce
Feel free to make substitutions! These Sweet Chili Baked Egg Rolls taste amazing with chicken, pork, beef, or just plain veggie!
Sweet Chili Baked Egg Rolls
Oh So Savvy Mom
Save RecipeIngredients
- 1 pkg. egg roll wrappers
- 1 1/2 tablespoons sweet chili sauce
- 6 large raw shrimp, peeled & chopped
- 1/2 cup cabbage, chopped
- 1/2 cup carrot, chopped
- 1/4 cup green onions, finely diced
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Salt & Pepper
- Water for brushing egg roll wrappers
Instructions
- Heat a skillet with a drizzle of olive oil over medium heat.
- Add the cabbage, carrots, green onions and saute for about 3 minutes.
- Toss in the shrimp, ginger, garlic and a pinch of salt & pepper. Mix well. Remove from heat. Shrimp will cook in the oven.
- Stir in the sweet chili sauce.
- Preheat oven to 400
- Place an egg roll wrapper on a flat surface with the corner pointing to you.
- Spoon the filling into the middle, about 2 inches up from the corner closest to you.
- Fold that corner over the filling and roll over once.
- Fold in each side and roll again.
- Brush the remaining corner with water and continue rolling.
- Place on a cookie sheet and bake for 15 minutes or until golden brown and crispy.
- Serve with a side of sweet chili sauce !
For the first time egg rollers out there, this is what your egg roll should look like right before you wrap it…
Follow the recipe for baking instructions and Enjoy!
About Amy @ Oh So Savvy Mom
