Hg's Shrimpylicious Egg Rolls - Ww Points = 3

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“Here is another recipe from Hungry Girl: "Honor Roll - These may be called Shrimpylicious, but they're anything BUT "shrimpy" -- they're large and in charge! Pair 'em with our So Low Mein w/ Chicken or our guilt-free moo shu, and you've got a full-on feast from the East. Fortune cookies not included." Serving Size: 2 egg rolls Calories: 189 Fat: 0.75g Sodium: 949mg Carbs: 33.5g Fiber: 3.5g Sugars: 5g Protein: 12.5g POINTS. value 3* HG Alternative! If you're not into shrimp so much, just swap 'em for 1/2 cup chopped mushrooms and you'll have fantastic veggie egg rolls. Woohoo!”
6 egg rolls

Ingredients Nutrition

  • 6 large egg roll wraps (square ones, found in the refrigerated section of the supermarket with the other Asian items)
  • 4 cups coleslaw mix, dry (about half of a 12-oz. bag)
  • 1 (6 ounce) can baby shrimp, drained
  • 12 cup water chestnut, drained and sliced into strips
  • 14 cup bean sprouts, chopped
  • 2 scallions, chopped
  • 1 stalk celery, thinly sliced widthwise
  • 2 tablespoons light soy sauce (or low-sodium soy sauce)
  • 1 teaspoon garlic, crushed
  • 14 teaspoon ground ginger
  • 18 teaspoon salt
  • 1 dash pepper
  • sweet and sour sauce, for dipping (optional)


  1. Preheat oven to 375 degrees.
  2. Place coleslaw mix in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water, and transfer slaw mix to a large bowl. Add all other ingredients except for the wrappers, mix well, and set aside. (For more intense flavor, allow mixture to marinate in the fridge for 20 minutes.) Prepare a large baking sheet by spraying it lightly with nonstick spray.
  3. Place two egg roll wrappers on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto each wrapper, in a row a little below the center. Moisten all four edges of each wrapper by dabbing your fingers in water and going over the edges smoothly.
  4. Fold the sides of each wrapper about 3/4-inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg rolls to the baking sheet.
  5. Repeat process twice with remaining wrappers and filling, making sure you have a clean, dry surface each time.
  6. Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 -30 minutes, until golden brown. Allow to cool slightly. If you like, dip egg rolls in some sweet & sour sauce!

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