Preheat oven to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
In a large bowl, combine bean sprouts, shrimp, scallions, celery, carrot, soy sauce, and ginger; mix well. Divide mixture equally in center of the egg roll skins.
Brush edges of egg roll skins with beaten egg. Fold one corner over filling. Fold in 2 sides and roll up.
Place on baking sheet and brush with vegetable oil.
Bake 12 to 15 minutes, or until crisp and golden.
Originally Submitted
11/6/2012
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