Baked Shrimp Egg Rolls and Dipping Sauce

21 Day Fix Approved Baked Shrimp Egg Rolls

Chinese takeout. It’s quick, easy, sometimes spicy, sometimes sweet, and always satisfying. While there are plenty of dishes I love so much I recreate them at home, in my opinion the best part of the meal is the appetizer. Hot, crunchy, and fun to dip, egg rolls are absolutely a favorite. However, they are absolutely fried and therefore definitely not 21 Day Fix friendly. Good thing had a great recipe that was easy to tweak and make Fix-approved!

*DISCLAIMER: Wonton wrappers are not listed as an approved food on the 21 Day Fix Eating Plan, however, the wrappers I used were 6″ and whole wheat, so I’m fudging it and calling it a whole wheat tortilla, which equates to 1 yellow container.

Baked Shrimp Egg Rolls

  • Servings: 8 egg rolls
  • Print

21 Day Fix Approved Baked Shrimp Egg Rolls

Container count per serving: ¼ red, ¼ green, 1 yellow


  • 4 teaspoons vegetable oil
  • 1 inch grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 scallions, sliced thinly
  • ½ cup carrot, cut into 1-inch julienne strips
  • ½ cup red pepper, cut into 1-inch julienne strips
  • 1 cup Napa cabbage, shredded
  • ¼ cup chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 packets of Stevia
  • 8 6″ wonton wrappers covered loosely with a damp paper towel to prevent drying
  • 1½ lbs. shrimp, cooked and minced


  1. In a wok or skillet, stir-fry the ginger and garlic in sesame oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
  2. In a bowl, combine the chicken broth, soy sauce, and stevia. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Cool for at least 15 minutes, and strain. Fold in the minced shrimp and stir-fried vegetables.
  3. Fill and roll the egg roll wrappers. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
  4. Lay out the egg rolls on a baking sheet and spray with cooking spray. Bake at 400 degrees for 10-12 minutes, until they turn golden brown.

Dipping Sauce


  • ⅓ cup lite soy sauce or Bragg’s Liquid Aminos
  • ⅓ cup rice vinegar
  • 1 tablespoon honey
  • 1 to 2 teaspoons sesame oil
  • Pinch of red pepper flakes

Combine all ingredients in a bowl.

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3 Comments on “Baked Shrimp Egg Rolls and Dipping Sauce

  1. Would 1 egg roll be one serving of the colors you mentioned or all 8 egg rolls is one serving? Thanks


  2. Pingback: Shrimp Egg Roll in a Bowl | Fit Momma 2 Five

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