Baked Cream Cheese Shrimp Roll

Baked Cream Cheese Shrimp Rolls served with Japanese Potato Salad

Ingredients: 

Shrimp, 8 oz Cream Cheese, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Soy Sauce, 1/2 teaspoon garlic powder, onion, green onion, 1/4 teaspoon sugar, 1/4 teaspoon old bay seasoning (optional for shrimp flavoring), Egg Roll Wrapper, one egg

Recipe

This made 18 shrimp rolls

(Please add amount according to taste preference, test out flavor of cream cheese mixture before making shrimp rolls)

Step 1: Straighten out shrimp like when making Tempura Shrimp by making 3 incisions along the veins and push down to straighten. Clean off and sprinkle cornstarch to help take away fishy smell. Season with Old Bay Seasoning to taste (optional)

Step 2: Make Cream Cheese Mixture by combining cream cheese, garlic powder, onion powder, soy sauce, sugar, chopped green onion, and chopped onions 

Step 3: Cut Egg Roll Wrapper in half in a diagonal way (should be a triangle shape)

Step 4: Place shrimp in the middle of the triangle with one teaspoon of cream cheese mixture

Step 5: Fold the top of the triangle down (the tip)

Step 6: Take the left corner and folder over to the right

Step 7: Keep rolling and at the edge, use a brush to apply egg wash to help seal the roll (break egg and stir with fork)

Step 8: Preheat oven 350 degrees Fahrenheit for 20 minutes, then on the broil setting in the oven, set to high and continue cooking for 2 more minutes.

Step 9: Take out of oven & enjoy, sweet chili sauce is optional for a dipping sauce.