Nanka Seimen Egg Roll Skin

I have found that the best egg roll and dumpling wrappers are bought at Asian grocery stores.  I found these in the freezer section at H-Mart.  Sometimes they are in the cooler section near the produce.

Baked Eggrolls

Serves 8
Meal type Starter
Region Chinese
Made these yummy egg rolls for the first time over the weekend. They were yummy.


  • 2.5 teaspoons Soy Sauce or Light Soy Sauce
  • .5 teaspoon Agave Nectar
  • .5lb Raw Shrimp
  • 4 cups Dry Coleslaw Mix
  • .5 cup Mumbean Sprouts
  • 4 Scallions/Green Onions
  • StalkCelery
  • 4 cloves Garlic
  • 2 tablespoons Sesame Oil
  • 2 tablespoons Ginger - Freshly Grated
  • 1 teaspoon White Pepper
  • 8 Egg Roll Wrappers


Step 1
Spray a cooking Sheet with oil
Step 2
Turn Oven on to 400 degrees
Step 3
Mix soy sauce and agave. Add shrimp and set aside.
Step 4
In a skillet. Spray with oil, bring to medium. Add coleslaw mix, celery, garlic, 1/2 of the mum bean sprouts, shrimp with soy sauce mixture, ginger, 1 tsp of the sesame oil, white pepper. Cook until slaw mixture is soft and moisture has cooked off. about 5 minutes. Set aside and let cool.
Step 5
Take egg roll wrappers out. Brush each side with the remaining sesame oil. Arrange on baking sheet. Place mixture in center of the egg roll and then roll the egg roll wrappers like a burrito. Most egg roll wrappers have instructions on the back of the wrapper.
Step 6
Once all 8 of your egg rolls have been assembled. Place them on a baking sheet and put in 400 degree over for about 15 minutes.

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