Baked Egg Rolls

Hey loves! I'm still basking in the glow of the past week. I spent time in San Francisco and Oakland with over 100 of my Batala brothers and sisters. We performed in San Francisco's Carnaval, walked the Golden Gate Bridge, went on a tour of Oakland lead by the first Black woman in the Black Panther Party, partied on a boat, ate lots of burritos, learned Afro-Brazilian dances, and of course did a lot of drumming. I returned a little exhausted, sunburned, and jet lagged but definitely full of awesome memories. Can't wait until next year!

So, I have been craving egg rolls. Not sure why but that's what I have a taste for lately. Since it's Friday and it's a night people typically like to eat out, I thought I would share my recipe. I bake them and definitely don't miss the fried ones from the take out joints.

Ingredients

• Coconut oil or olive oil cooking spray 
• 1-12 oz package of raw (no dressings, etc) broccoli slaw (contains shredded broccoli and carrots)
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 2 teaspoon ginger paste
• 1 scallion, thinly sliced
• 2-3 cups chopped cooked shrimp (I like a lot of shrimp in mine)
• 1 tablespoon low sodium soy sauce or tamari
• Kosher salt and freshly ground black pepper
• 16 egg roll wrappers

Instructions

1. Preheat the oven to 400ºF. Lightly spray a baking sheet with cooking spray.
2. In a large pan, heat coconut or olive oil over medium heat. Once hot, add the broccoli slaw, onion, and carrot and cook until softened and translucent, about 7 minutes. Add the garlic, ginger, scallion, shrimp and soy sauce. Cook another 2 minutes and remove from the heat. Season with salt and pepper to taste.
3. To assemble the egg rolls, lay one egg roll wrapper out in front of you in a diamond shape (see picture to the right). Spoon about 1.5 - 2 tablespoons into the center of the wrapper. Fold up the bottom corner, tucking it in tightly around the filling, then fold in the sides. With your finger, dab a small amount of water on the top corner and the sides of the wrapper and roll the whole thing up to seal. Place egg rolls seam side down on the prepared baking sheet. Spray the egg rolls with coconut or olive oil.
4. Bake egg rolls in the oven for 30 minutes, flipping the egg roll to the other side after 15 minutes.

Pair this with some quick stir fry and Netflix and you are all set for tonight!

You can freeze the egg rolls once they are cool in a freezer container, separating layers with waxed paper. Reheat them in the oven at 350ºF for 8-10 minutes and they come out really crispy and tasty! 

I'll "see" you all next week! Have a good weekend!

Salud!!