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.
Author: Maria Doss
Easy baked shrimp rolls
20 shrimps (peeled, deveined with tails intact), patted dry, about ½ pound,
1large garlic clove, minced
⅛ teaspoon salt
1pinch ground black pepper
10 Twin Dragon Egg Roll Wrappers
1 and ½cupsfinely shredded cabbage
¾cup coarsely grated carrot, about 1 medium
½cup ranch dressing
1 and ½tablespoonsSriracha sauce or more if you like it spicy
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.