baked {shrimp + bacon} egg rolls.

How often do you get a craving for Chinese food?

For me, it’s easy to define: When the hangover strikes. It’s either Chinese, or something Italian with red sauce like lasagna or pizza. Every time.

Eating after a night of drinking is, for me, why I’ll always carry an extra few pounds. This is why I’m convinced I’ll be at my thinnest when I’m pregnant – no drinking so no hangovers so no gorging myself for an entire day every time. Ha!

One thing I’ve been trying to work on is not to give in to this vicious cycle any longer. Or at least, clean it up a bit.

Enter healthy(-ish) Chinese food you can make at home. Score!

This is especially good for me, because I live in South Florida and can’t really get much decent Chinese takeout. If I were an NYC-er, I doubt this would be happening.

Yes, these egg rolls contain bacon – but only a little, and the real reason we can call them healthier is that they’re baked instead of fried. They still get nice and crispy in the oven, a different kind of crispy than fried, of course – but delicious nonetheless. Plus, you don’t get that gross, stick-a-fork-in-me feeling you get when you overindulge on the fried stuff.

You’re also getting A TON of veggies, which is why these fit perfectly into The Food Matters Project philosophy. This week, my dear friend Alyssa of Everyday Maven chose Summer Rolls with Peanut Sauce. You can get the original recipe here, a super-light no-cook option for summer. And see what the rest of the group did with this one here!

Stay tuned for a summer veggie-loaded fried rice later this week!

Baked {Shrimp + Bacon} Egg Rolls

We don’t have to feel guilty about sneaking bacon in here, because these egg rolls are baked instead of fried. I love the combination of bacon and shrimp here, but feel free to substitute the meat you like. You could also replace with 2 cups of vegetables, like mushrooms and bean sprouts, for a meatless version. 

• 1/4 pound bacon, chopped
• 2 cups raw or cooked shrimp
• 3/4 of a head of cabbage, finely shredded (I used the whole head because I don’t really eat cabbage otherwise – had a bit of filling leftover, which I ate!)
• 1 small red onion, finely shredded
• 2 carrots, finely shredded
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Pinch of brown sugar
• Kosher salt and freshly ground black pepper
• 1 package of 15 egg roll wrappers
• Canola, vegetable, or peanut oil for brushing

Cook bacon in a large sauté pan over medium heat until crisp, about 7 to 9 minutes. Remove bacon to a paper towel, reserving the bacon fat in the pan. If you’ve got raw shrimp, sprinkle with salt and pepper and add them to the pan, cooking until just opaque – about 1 to 2 minutes depending on size, flipping once. Transfer cooked shrimp to hang out with the bacon for now.

Add cabbage, onion, and carrots to the pan. (I do all of my shredding in a food processor, but you’ll need it again so just rinse it for now). Cook for 4 or 5 minutes, until softened. Add the ginger and garlic and cook for another minute or two. Stir in soy sauce, sesame oil, and brown sugar. Remove from heat and set aside.

Add bacon and shrimp to food processor and pulse a few times until it’s in small pieces. (Or, chop it yourself.) Stir this mixture into the pan with the veggies. Season to taste with salt and pepper (start with 1/2 teaspoon of salt and go from there, remembering that the dipping sauce will add saltiness, too).

Preheat the oven to 400 degrees F and get your wrapping station ready! You’ll need your egg roll wrappers, a clean surface, and a small dish of water.

Lay one wrapper out like a diamond with one point facing you, and then scoop 3 rounded tablespoons of filling in a line right across the lower-middle section of the wrapper. (I made mine pretty big since I had a lot of filling, though traditionally you would make them smaller.) Dip your finger into the water and moisten the edges of the top half of the diamond. Start rolling up from the bottom, tucking as you roll. When you get to the center, fold the sides of the diamond over and continue rolling/tucking up. See this helpful tutorial if you’re more of a visual person!

Place egg rolls on a sheet pan and brush with oil on both sides. Bake for 30 to 35 minutes, flipping once, until golden brown and crisp. While they’re baking, whip up the dipping sauce.

Makes 15 large egg rolls.

Soy-Lime Mustard Dipping Sauce

A really fast, really tasty dipping sauce for your egg rolls. A little sweet, a little salty, and perfectly tangy.

• 2 tablespoons soy sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon Dijon mustard
• 1 teaspoon rice vinegar
• 1 teaspoon brown sugar
• 1 garlic clove, pressed or minced

Whisk it all together and serve in a small dish. Easy-peasy!