I was rather surprised when it only took me a click of the Recipe Index and a tiny scroll to find the perfect recipe. I set out to make these for a late lunch on a Saturday.
- 10 egg roll wrappers
- 10 shrimp, peeled and deveined
- 10 chunks pineapple, fresh or canned
- egg wash
- sweet Thai chili sauce, for dipping
1. Preheat the oven to 350. Line a baking sheet with foil.
2. Lay out a egg roll wrapper in front of you in a diamond shape. Place a shrimp and piece of pineapple in the center. Dab the corners of the egg roll wrapper with the egg wash.
3. Take the corner that’s closest to your stomach (the bottom of the diamond) and fold it up to the shrimp and pineapple. Fold in both sides and then roll over until you’ve formed an egg roll shape.
4. Repeat with remaining ingredients, then lightly brush all of the rolls with the remaining egg wash.
5. Place rolls on the prepared baking sheet and bake for 10-12 minutes. Meanwhile, spoon the sweet Thai chili sauce into a dipping bowl.
6. Let egg rolls cool a few minutes before serving, along with dipping sauce.
I opted to bake these instead of frying them mainly because the pan I prefer to fry in was dirty, but if you want to think it’s because I wanted a healthier option, I’d be okay with that as well.
For a really simple and quick appetizer, I thought these weren’t bad. But Tom and I both had the issue that once you bit into the egg roll, the shrimp and pineapple just fell out. I’d suggest chopping the shrimp and pineapple before putting into the eggroll so they stick together a little bit better.
If you’re lucky enough to live in an area where seafood, like shrimp is affordable, I think these would make a great quick appetizer for your next party.