Shrimp and Mango Baked Egg Rolls

We have another winner! Duke’s House deems these “Good enough to serve to other people!”

The prep time on this dish was a bit longer than I typically like for a week night dinner, but it was well worth the effort. I suppose that I could have chopped up most of those veggies the night before to cut down prep time, but that would involve planning my meal ahead. Highly unlikely.

I read yesterday that jicama could be used as a substitute for watercress in stir fry, so I thought, why not use my leftover jicama from my Corn and Jicama Salad in some egg rolls? It was a great plan!

I highly recommend serving these with Spicy Mango Dipping Sauce. Chris was kind enough to make the dipping sauce, which seemed a little overwhelming after cutting all of those veggies and filling the egg rolls. It could easily be made a day ahead of time, or there would have been plenty of time for me to make it during the 14 minutes that the egg rolls were in the oven.

We both enjoyed these tremendously and will probably serve them as hors d’oeuvres next time we have a party.

Adapted from LovesToEat.


  • egg roll wrappers (I used 16)
  • 1/2 lb. salad shrimp, deveined and w/o tail
  • 1 avocado, sliced thinly
  • 1 mango, peeled and sliced lengthwise very thinly
  • 1/2 orange pepper Julienne
  • 1/2 green pepper Julienne
  • 6 scallions sliced lengthwise very thinly
  • 1 cup carrots sliced very thinly (I used about 10 baby carrots)
  • 1 cup jicama sliced very thinly (optional)
  • 1 egg, beaten
  • olive oil spray


  • Cook shrimp. When finished, drain and set aside.
  • Slice vegetables as described above.
  • Crack one egg into a small bowl and beat egg.
  • Pre-heat oven to 425 degrees.
  • Coat a baking sheet with olive oil spray.
  • Assembling the egg rolls:
    • Place an egg roll wrapper on a flat surface.
    • Put a few pieces of each filling ingredient on a diagonal across one corner of the wrapper.
    • Begin rolling from the corner about 1/2 of a turn, then fold the two sides in snugly.
    • Continue rolling until about 1″ of wrapper remains.
    • Use a brush to brush some egg onto the corner flap to stick it down.
    • Brush the remainder of the egg roll lightly with egg, then place on the baking sheet.
    • Repeat as needed.
  • When all of the rolls have been assembled, bake for 6-7 minutes at 425 degrees.
  • Flip the egg rolls, then bake for an additional 6-7 minutes.
  • Allow to cool for a few minutes before serving.
  • Serve with dipping sauce, I recommend Mango Dipping Sauce, hoisin sauce, or soy sauce.

Servings ~ 4
Calories ~ 465, Fat ~ 9 g, Carbohydrates ~ 76 g, Protein ~ 24 g

  1. Nicole said:

    Those look FANTASTIC! I need to get over my fear of wonton and egg roll wrappers!

    • Brit said:

      Thanks! You should totally try them out! We may have them again on Sunday, they were that good!

      The egg roll wrappers are actually much easier to work with than tortillas because they are very pliable and almost stretchy even!

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