easy baked shrimp rolls with sriracha ranch
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5 from 1 vote

Easy Baked Shrimp Rolls with Sriracha Ranch

So simple yet delicious easy baked shrimp rolls with sriracha ranch is a impressive appetizer for all your parties, pot lucks, dinners or even lunch box. 
Prep Time25 mins
Cook Time18 mins
Total Time43 mins
Course: Appetizer
Cuisine: American
Servings: 20 rolls
Author: Maria Doss

Ingredients

Easy baked shrimp rolls

  • 20 shrimps (peeled, deveined with tails intact), patted dry, about 1/2 pound,
  • 1 large garlic clove, minced
  • 1/8 teaspoon salt
  • 1 pinch ground black pepper
  • 10 Twin Dragon Egg Roll Wrappers
  • 1 and 1/2 cups finely shredded cabbage
  • 3/4 cup coarsely grated carrot, about 1 medium

Sriracha ranch

  • 1/2 cup ranch dressing
  • 1 and 1/2 tablespoons Sriracha sauce or more if you like it spicy
  • 1 tablespoon milk

Instructions

Make easy baked shrimp rolls

  • Pre heat oven to 400 degrees F with oven rack positioned in the middle of the oven. Spray a large baking sheet with non-stick cooking spray and set aside.
  • Toss shrimp with garlic, salt and pepper. Set aside. 
  • Cut Twin Dragon egg roll wrappers into halves cross-wise to get 20 triangles (refer pictures). 
    Have a small bowl with water ready. 
  • Place some cabbage, carrot and a shrimp in the middle of a triangle (refer pictures step-1) with the tail sticking out of the wrapper (refer pictures step-2). 
    Using your fingertips, wet all three corners of the wrapper with water. Fold the middle end over the shrimp and then one end over the shrimp and then wrap the remaining shrimp around the wrapper to make a roll (refer pictures step-3, step-4 and step-5). Use additional water if necessary to seal the edges. Roll fairly tight not very loose. Since these rolls are going to be baked and not fried, you don't have to worry too much about wrapping them intact. If any carrot/cabbage sticks out, don't worry. Place on the prepared baking sheet. 
    Repeat process to make all shrimp rolls.
  • Spray rolls with a coating non-stick cooking spray. 
    Bake for 10 minutes and then increase oven temperature to 425 degrees and continue baking for additional 8 to 10 minutes, until deep golden brown. 
  • Serve shrimp rolls hot/warm with sriracha ranch. 

To make sriracha ranch

  • Stir all ingredients together in a bowl and store in refrigerator until serving time. 

Notes

I used 31-40 count shrimp per pound.